Tamarind in India

Native to tropical Africa, the large evergreen tamarind tree spread to India in prehistoric times. From the Hindus, it would seem that the fruit became known to the Arabians. The name of Tamarind derives from the Arabic tamar-u’l-Hind, which means “date of India.”

It would have been Arabs who first brought tamarind across the Persian Gulf from India, influencing the cooking of the southeast of Iran, the Gulf region, and Egypt.

Tamarinds are mentioned by the Arabian writers, who ascribe to them anti-bilious virtues, but dwell particularly on their usefulness in correcting nausea, quenching thirst and allaying febrile excitement.

The abundance of tamarinds in Malabar, Coromandel and also Java was reported to Manuel, king of Portugal in 1516 in the letter of the apothecary Pyres on the drugs of India.

The tree of tamarind is found across Indian cities and villages. India has the largest number of tamarind trees in the world. It used in many South Indian foods such as sambars, fish curries, chutneys and rasams.
Tamarind in India

History of tamarind

The tamarind is believed to be a native of tropical Africa and perhaps southern Asia, where it has long been popular.

Seeds are reported from the early historic site of Ter in Maharashtra. Wood charcoal identifications of tamarind come from Narhan (c. 1300 BC) in the Ganges valley, a region where it is more likely to be planted rather than occur naturally.

The cultivation of tamarind in Egypt by 400 BC has been documented and it was mentioned in the Indian Brahmasamhita Scriptures between 1200 - 200 BC.

Tamarind-pulp was first used in medicine by the Arabian physicians and was brought from the East-Indies, where the plant is named in the Hindee language ‘Tamari hindi’ or Indian date.

The tamarind does not appear to have been known to the ancient Greeks; at least no mention is made of it in their writings.

It would have been the Arabs who first brought tamarind across the Persian Gulf form India, influencing the cooking of the southeast of Iran, the Gulf region, and Egypt. Some of the best recipes using tamarind are found in the coastal regions of the Gulf.

It was early introduced into tropical America and from there was probably brought to Hawaii.

The first reference to tamarind in the Americas is from Acapulco (Mexico) in 1615, suggesting that it may have arrived from Asia across the pacific with Spanish.

From Mexico, tamarind was probably introduced throughout tropical America and the Caribbean Islands.

One of the fruit tamarind tress in Hawaii was planted in 1797 by Don Marin at Little Greenwich in Pauoa Valley,

Tamarind was important item of diet of sailors in olden times as its acid and sugar content helped them to offset their starchy diet.
History of tamarind

History of Tamarind

Botanically name Tamarindus Indica.

The tamarind does not appear to have been known to the ancient Greeks; at least no mention is made of it in their writings.

However, Avicenna was one of the writers who first prescribe the tamarind.

The tamarind is believed to be native of tropical Africa and perhaps southern Asia, where it has long been popular. It is also found in Arabia and Egypt as well as West India islands.

In the West Indies islands, where it has become naturalized, it is cultivated for the sake both of its shade and its acid, cooling, highly grateful fruit.

This large evergreen tamarind tree spread to India in prehistoric times and now grows in the tropical and subtropical regions of the world. It was known as Indian tamarind, tamarindo and rilytree.

It was Arabs who first brought tamarind across the Persian Gulf from India, influencing the cooking of the Gulf region area and Egypt.

It also Arabs who introduced the tree to Asia and with its pleasant acidic tasting fruit, it was enthusiastically adopted, especially on the subcontinent.

Tamarinds are mentioned by the Arabian writers who ascribe to them anti-bilious virtues but dwell particularly on their usefulness in correcting nausea, quenching thirst and allaying febrile excitement.

In Africa , the leaves have been used for fevers, as a laxative and for wounds.

It was early introduced into tropical America and from there was probably brought to Hawaii.
History of Tamarind