Tamarind

Tamarind (Tamarindus indica) tree produces edible, pod-like fruit which is used extensively in cuisines around the world. The tamarind is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and, oddly for a fruit, calcium.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 six to 12 seeds, whereas African and West Indian varieties have short pods containing one to six seeds. The seeds are somewhat flattened, and glossy brown.

Usage:

Its uses include traditional medicine and metal polish. The wood can be used in carpentry.  It is also used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks.