Tamarind Tamarindus indica - Tamarindus occidentalis, Tamarindus officinalis, Tamarindus umbrosa

Detailed Listing For
Botanical Name:

Tamarindus indica







Common Name:


Seeds Per Pound:
1.31 lb
Average Viable Seeds/Packet:
Germination Test Type:
80 ft
Collection Locale:
Crop Year:
Minimum Hardiness Zone:
Harvest hemisphere:
In Stock: 1.31 lb
Items are priced on a curve, you can buy any 'bulk quantity' up to what we have in stock, some examples are:
1 packet (~ 13 seeds)
4 oz (~ 160 seeds)
8 oz (~ 320 seeds)
1 lb (~ 640 seeds)
Growing Info, follow in order:
Scarification: Soak in sulfuric or nitric acid for 30 minutes and wash under cold water for 5-10 minutes.
Stratification: none required.
Germination: sow 1" deep, tamp the soil, mulch the seed bed.
Short description:
Description The tamarind is a long-lived, medium-growth bushy tree which attains a maximum crown height of 12.1 to 18.3 metres (40 to 60 feet). The crown has an irregular vase -shaped outline of dense foliage . The tree grows well in full sun in clay , loam , sandy , and acidic soil types, with a high drought and aerosol salt (wind-borne salt as found in coastal area) resistance.Leaves are evergreen , bright green in colour, elliptical ovular, arrangement is alternate, of the pinnately compound type, with pinnate venation and less than 5 cm (2 inches) in length. The branches droop from a single, central trunk as the tree matures and is often pruned in human agriculture to optimize tree density and ease of fruit harvest . At night, the leaflets close up.The tamarind does flower, though inconspicuously, with red and yellow elongated flowers. Flowers are 2.5 cm wide (one inch) five- petalled borne in small racemes , yellow with orange or red streaks. Buds are pink as the 4 sepals are pink and are lost when the flower blooms .The fruit an indehiscent legume , sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length with a hard, brown shell. [ 4 ] [ 5 ] [ 6 ] The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarinds of Asia have longer pods containing 6-12 seeds, whereas African and West Indian varieties have short pods containing 1-6 seeds. The seeds are somewhat flattened, and glossy brown.The tamarind is best described as sweet and sour in taste, and high in acid , sugar , vitamin B and, interestingly for a fruit, calcium . A Tamarind seedling Tamarind flowers As a tropical species, it is frost sensitive. The pinnate leaves with opposite leaflets giving a billowing effect in the wind. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood .Tamarind is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg (350 lb) of fruit per annum. Veneer grafting , shield (T or inverted T) budding , and air layering may be used to propagate desirable selections. Such trees will usually fruit within 3 to 4 years if provided optimum growing conditions. Alternative names Tamarindus leaves and pod Globally, it is most numerous in South Asia, where it is widely distributed and has a long history of human cultivation. Many South Asian regional languages have their own unique name for the tamarind fruit. It is called the tetul in Bangla ; In India it is known in several languages. In Sanskrit, it is called tintiDi . In Oriya it is called tentuli , in Hindi it is called imli ; In Gujarati the amli , and Marathi and Konkani the chinch ; in Kannada it is called hunase (ಹುಣಸೆ), Telugu chintachettu (tree) and chintapandu (fruit extract) and Malayalam the puli (புளி). In Pakistan in Urdu it is known as imli . In Sri Lanka in Sinhala call it the siyambala ; and Northern areas in Tamil also as the puli (புளி). In the Cook Islands in Cook Islands Maori Māori Kūki Āirani or Rarotonganis language Tamarindus is called 'tamarene'.In Indonesia , tamarind is known as the asam (or asem ) Jawa (means Javanese asam ), which in the Indonesian language , translates as Javanese sour [sic: fruit] (though the literature may also refer to it as sambaya ). In Malaysia , it is called asam in the Javanese-influenced Malay language of Melayu (modern Central Sumatra ). In the Philippines , tamarind is referred to as sampaloc , which is occasionally rendered as sambalog in Tagalog and sambag in Cebuano . Vietnamese term is me . In Taiwan it is called loan-tz . In Myanmar it is called magee-bin (tree) and magee-thee (fruit). The tamarind is the provincial tree of the Phetchabun province of Thailand (in Thailand it is called ma-kham ). In Malagasy it is called voamadilo and kily .In Colombia , Mexico , Puerto Rico and Venezuela it is called tamarindo . In the Caribbean , tamarind is sometimes called tamon . [ 1 ] Tamarind ( Tamarindus indica ) should not be confused with the Manila tamarind ( Pithecellobium dulce ), which is a different plant, though also of Fabaceae .
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Usda description:
More info on http://plants.usda.gov