Vol. 9, Issue 6, Part E (2025)

The tamarind tree (Tamarindus indica) is a valuable perennial legume of significant economic, health, and nutritional importance, deeply rooted in Indian and African heritage. This review examines its systematics, botanical description, chemical composition, and applications. The tamarind fruit is notable for its pulp, rich in tartaric acid, carbohydrates, vitamins, and essential minerals. The pulp of a mature fruit comprises 30% to 50%, whereas the seeds constitute approximately 25% to 40% of the fruit. This balance supports its conventional medicinal application in the treatment of wounds, abdominal pain, diarrhoea, and fever. Additional medicinal research has demonstrated tamarind's therapeutic efficacy, revealing its anti-diabetic, cholesterol-lowering, oxidative damage-inhibiting, antimicrobial, and anti-inflammatory properties. Extracts from leaves, fruit, and seeds have demonstrated potential in the treatment of diabetes, cardiovascular diseases, and microbial infections. Tamarind possesses numerous applications beyond its therapeutic qualities. It comprises wood suitable for building or furniture manufacturing, as well as tamarind kernel powder, which serves as an additive in certain foods and as an adhesive in some sectors. In summary, the tamarind tree, or Tamarindus indica, is valued for its extensive benefits in nutrition, medicine, and several other sectors. Significant discoveries remain to be made on its potential for fostering sustainable innovations in conjunction with natural therapies.