Tamarind tree

Tamarindus indica

1. Identification and origin

The tamarind tree (Tamarindus indica L.) is a perennial tree species of the Fabaceae family, subfamily Caesalpinioideae, cultivated mainly for its fruits (tamarind pods), used in food and in the food industry. The species is native to the dry tropical regions of Africa, although it has been widely spread and naturalised in Southern Asia for several centuries. It is currently cultivated in tropical and subtropical zones of Africa, Asia, Latin America and the Caribbean.

2. Economic importance

The tamarind tree is valued for its fruits, used as a condiment, natural acidulant, culinary ingredient and raw material for beverages, sauces and industrial products. The pulp is rich in organic acids, sugars and bioactive compounds. The seeds have applications in the food and pharmaceutical industry (gums and thickeners). The wood is resistant and used in carpentry. The tree is also important as a shade species and for agroforestry systems in arid regions.

3. Botanical characterisation

The tamarind tree is a large tree, reaching 12–20 m in height, with a broad and dense crown. The leaves are compound, paripinnate, with numerous small, oblong leaflets. The flowers are small, yellow to pink, grouped in racemes. The fruits are indehiscent pods, brown, containing a sticky and acidic pulp that surrounds 1–12 hard seeds. The root system is deep and well developed, conferring high tolerance to drought.

4. Soil and climate requirements

The tamarind tree adapts to dry tropical and subtropical climates, with optimum temperatures between 25 and 35 °C. It tolerates long periods of drought and irregular rainfall, but benefits from some soil moisture during fruiting. It prefers deep, well-drained soils, of medium to sandy texture, tolerating a pH between 5.5 and 8.0. It is sensitive to waterlogging and frost. Production is favoured by full sun exposure.

5. Main pests

• Fruit fly (Ceratitis capitata, Bactrocera dorsalis in tropical regions) — perforations and deterioration of the fruits
• Scale insects (Parlatoria spp., Aonidiella spp.) — sap sucking and weakening of the crown
• Aphids (Aphis craccivora) — sap sucking and transmission of viral diseases
• Trunk borers (Indarbela quadrinotata, in Asian regions) — galleries and vegetative decline
• Caterpillars (Spodoptera litura, Euproctis fraterna) — leaf damage

6. Main diseases

• Root rots (Phytophthora spp., Fusarium spp.) — decline and death in poorly drained soils
• Leaf spot (Colletotrichum spp., Pestalotiopsis spp.) — leaf necrosis and partial defoliation
• Trunk cankers (Botryosphaeria spp.) — cracks, exudation and death of branches
• Powdery mildew (Oidium spp.) — white coating and reduction of photosynthesis

7. General crop management

Management of the tamarind tree is based on planting in well-drained soils and on the selection of grafted plants or plants of controlled origin. Formation and cleaning pruning improves light penetration and reduces pest pressure. Supplementary irrigation during flowering and fruiting increases yield. Monitoring of the fruit fly is essential in Mediterranean and tropical regions. The removal of fallen fruits and cultural hygiene reduce the incidence of pests and diseases. Harvesting is carried out when the pods reach physiological maturity and the pulp has a firm texture and characteristic flavour.

Bibliographic references

• EPPO Global Database – Tamarindus indica
• CABI – Crop Protection Compendium – Tamarindus indica
• El‑Siddig, K., et al. (2006). Tamarindus indica: Botany, Production and Uses. CABI.
• Morton, J. (1987). Tamarind. Fruits of Warm Climates, 115–121.
• Singh, G., & Kaur, A. (2018). Tamarind biology and utilization. Journal of Food Science and Technology, 55, 3378–3389.