Friday, 1 April 2016

Tamarindus Indica L. – A Review Of Traditional Uses, Phytochemistry And Pharmacology by Emmy De Caluwe , Katerina Halamova , Patrick Van Damme

Tamarind or Tamarindus indica L. of the Fabaceae, subfamily Caesalpinioideae, is an important food in the tropics. It is a multipurpose tree of which almost every part finds at least some use (Kumar & Bhattacharya, 2008), either nutritional or medicinal. Tamarind is indigenous to tropical Africa but it has been introduced and naturalized worldwide in over 50 countries. The major production areas are in the Asian countries India and Thailand, but also in Bangladesh, Sri Lanka, Thailand and Indonesia.
In America, Mexico and Costa Rica are the biggest producers. Africa on the whole does not produce tamarind on a commercial scale, though it is widely used by the local people. Minor producing countries in Africa are Senegal, Gambia, Kenya, Tanzania and Zambia.

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