As the dry season arrives in the Central American tropics, many of the leguminous trees begin to shed their leaves, only to be replaced by the most brilliant flowers in many colors. After this natural spectacle occurs, a good number of them bring us their precious fruit- a gift for thirsty mouths in a summer land. Such is the case with Tamarindo indica, an amazing tree with a fascinating history. Tamarind is a widely known produce cultivated throughout the tropics around the world. Believed to be of East African origin, it is largely grown in India, peninsular Southeast Asia and Latin America.
The Tamarindo is a leguminous tree of the fabaceae family, meaning that it is related to beans and peas. It also belongs to the Caesalpiniaceace subfamily of legumes, and is closely related to peacock flower, ice cream beans and carob. The tamarind tree is a beautiful, fine textured tree and it makes an excellent shade tree in large landscapes. The tamarind pulp comes from a bean pod resembling a finger that grows from its fern- leaved branches. The word “tamarind” is thought to have come from the Arabic word Tamral- hindi, literally meaning “Indian date”. Although it is not of Indian origin, the word “date” probably came from the Greek daktylos, or “finger shaped”.
Inside the pod, the pulp surrounding the seeds is highly acidic, yet sweet in flavor and is the main product extracted from the fruit. From this pulp, a number of products emerge. Traditionally used as an souring agent in the cuisines of South India. Thailand and Vietnam, tamarind makes a perfect combination with sweet and spicy mixtures and highlights the aromas of many ingredients. It plays a key role in famous dishes such as Indian vindaloo, as well as in many bean dishes such as chole, or sour chickpea curry. Tamarind is most famous, though, for two well known favorites among gourmets: tamarind chutney and pad Thai. It is also used to make thirst quenchers all around the world from Indonesia to Mexico.
You may have even tried tamarind without knowing it, as it is a main ingredient in Worcestershire sauce. Used as a medicinal ingredient, the fruit is said to improve digestion, relieve gas, soothe sore throats, and act as a mild laxative. The usefulness of the tamarind tree does not end with its fruit, however. Sometimes compared to the coconut as another “tree of life”, it is widely adaptable and easily managed. It produces many valued food, medicine, wood and construction products. Drought resistant and strong, it performs well as a windbreak, preventing soil erosion and protecting people, crops and animals in harsh environments. Tamarind also provides a beautiful element in thousands of park, garden and roadside landscapes.
In Costa Rica, fresco de tamarindo is a traditional beverage found all over the country, but particularly in the dry and hot Guanacaste plañís where the tree grows amazingly well. Today the drinks is even found bottled and mass produced. The fresh, dark brown pulp can be found everywhere, and it is usually neatly packed in plastic wrap and adhering to the seeds, sometimes with sugar added. In order to be used, simply dissolve the packed mixture in hot water and separate the seeds. Be sure to strain it, in order to remove any broken seeds that can crack a tooth if eaten.
The use of tamarind in cooking has been rather shy in Latin American cuisine compared to the many uses given to it by Asian cultures; nevertheless, its legacy is present in many forms. From typical Tico tamarind rice to Mexican spicy tamarind caramel, from Peruvian marinated and baked leg of pork with tamarind to Dominican chicken in tamarind sauce, its presence is assure as the Nuevo Latino chefs of the Americas return to their roots and experiment with this fruit. A visit to Costa Rica in the summertime would not be complete without trying tamarind in one of its many forms.
Ecotourism and Nature 
