Tamarind, Tamarindusindica, is from the Caesalpiniaceae family. The Caesalpiniaceae is technically a subfamily, placed in the large family Fabaceae or Leguminosae, known as the pea or bean family. The Tamarind tree produces edible pod-like fruits, and these large pods of the fruit contain small seeds and a sour-pulp that, when dried, becomes extremely sour.
While Tamarind is indigenous to tropical Africa, it has been a key ingredient in Indian cooking and has become deeply entrenched in their culture. Tamarind powder is made from dehydrated and ground tamarind. The flavor is highly concentrated and more intensely sweet and sour than fresh tamarind is.
It is called tamar-hindi (Arabic), loh won ji (Mandarin), tamarin (French), tamarinde (German), imli (Hindi), tamarindi (Japanese), tamarindo (Portuguese), tamarind (Russian), and tamarindo (Spanish).
Also known as Indian date.