tamarind, tropical ornamental evergreen tree (Tamarindus indica) of the family Leguminosae (pulse family), native to Africa and probably to Asia, but now widely grown in the tropics. The fruit, a brown pod from 3 to 8 in. (8-20 cm) long, has been an article of commerce since medieval times. Within the pod is a juicy, acid pulp used as an ingredient in chutneys and curries and formerly in medicines and for preserving fish. A refreshing drink is made by adding sugar and water to the pulp. A dye is obtained from the leaves. The tamarind is grown in the West Indies and Florida especially as a flavoring for guava jellies. Tamarind is classified in the division Magnoliophyta, class Magnoliopsida, order Rosales, family Leguminosae.

Evergreen tree (Tamarindus indica) of the pea family (see legume), native to tropical Africa and cultivated elsewhere as an ornamental and for its edible fruit. The tree grows about 80 ft (24 m) tall and has featherlike leaves. It bears small clusters of yellow flowers and plump pods that do not split open. The soft, brownish edible pulp contains 1–12 large, flat seeds that are used in Oriental foods, beverages, and medicines.

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