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Tamarind  is a leguminous tree in the family Fa indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.

The tamarind tree produces edible, pod-like fruit which is used extensively in cuisines around the world. Other uses include traditional medicine and metal polish. The wood can be used in carpentry. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones.

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A fruit native to Asia and northern Africa. The large pods contain small seeds and a sour-sweet pulp that are compressed into cakes or blocks. Tamarind pulp is best known as a souring agent in food flavoring and is popular in East Indian and Middle Eastern cuisines. A sweet version of tamarind (identified by a darker pulp) is used to make a sweet syrup to flavor soft drinks. Taramind works very well as a tenderizer when used as a marinade for meats and will not stand out as a strong flavor when eating later.

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