The Tamarind is a medium-sized fruit tree that can grow up to 12 m to 30 m with a round-shaped crown. It is native Africa, and requires a monsoon climate to thrive. It grows best on sandy soil near the sea, but nowhere does it grow as well as in India or Africa. It bears brown fruit pods containing several flat hard seeds enveloped by a juicy pulp.
The Tamarind is slow growing and widely cultivated for its sweet-sour fruit pulp, which is used in Southeast Asian and Indian cuisine (for example, in fish curries), and for making Worcestershire sauce. The pulp is also commonly eaten as fruit preserve, known either as tamarind or ‘asam’.