2.1- Overview Species Tamarindus indica L. - Tamarind (from Arabic, romanizedtamar hindi, "Indian date") is a leguminoustree in the familyFabaceae indigenous to tropical Africa. The tamarind tree produces edible, pod-like fruit which is used extensively in cuisines around the world. Other uses include traditional medicine and metal polish. The wood can be used in carpentry. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones.
2.4- Culinary uses The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang. A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available. Source: Tamarind - From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/Tamarind .