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The tamarind tree originated in East Africa. Very early on, it spread to India and from there across Asia and America. In India, the tamarind is considered holy and it is supposed to have given elephants their wisdom. The scientific name Tamarindus indica is derived from the Arabic at-tamr al-hindi which means Indian date. In India and Indonesia, tamarind is used to produce a mild vinegar substitute that contributes to the spicy flavour of many dishes from these countries. Tamarind adds its characteristic flavour to rice dishes, chutneys and marinades for meat and fish, but also to lemonades and desserts. In Thailand, candied tamarind is flavoured with chilli and eaten as sweets. This book will tell you the cooking and medicinal uses of Tamarind, likewise its form: Candy and Syrup form

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