Tamarindus indica, commonly known as tamarind, is a tree in the Fabaceae family, widely cultivated for its edible fruit. Native to tropical Africa but now grown in many tropical regions around the world, tamarind is recognized for its tart, tangy fruit which is used in a variety of culinary applications. The fruit is enclosed in a brown, pod-like shell and contains a sticky, brown pulp with a distinctive sour flavor.

Botanical Classification:

Kingdom: Plantae
Order: Fabales
Family: Fabaceae
Genus: Tamarindus
Species: Tamarindus indica

Plant Characteristics:

Height: Tamarind trees can grow up to 15-25 meters in height, with a broad, spreading canopy.
Leaves: The leaves are pinnate, with small, oval leaflets arranged alternately along the rachis. They are evergreen and provide dense, feathery foliage.
Flowers: The flowers are small, yellow to orange with reddish-brown markings, and are arranged in clusters. They have a distinct tubular shape.
Fruit: The fruit is a brown, pod-like legume that contains a sticky, brown pulp. The pods can be 5-15 cm long and have a sour taste, used in cooking and as a flavoring agent.

Chemical Composition and Structure:

Acids: Tamarind pulp contains several organic acids, including tartaric acid, citric acid, and malic acid, contributing to its tangy flavor.
Sugars: The pulp is rich in sugars, primarily glucose, fructose, and sucrose, which balance the acidity and add sweetness.
Flavonoids: Contains flavonoids like quercetin and kaempferol, which have antioxidant and anti-inflammatory properties.
Vitamins and Minerals: Rich in vitamin C, B vitamins (such as B1, B2, and B3), and minerals including potassium, magnesium, and calcium.

Cultivation:

Climate Requirements: Thrives in tropical and subtropical climates with well-defined dry and wet seasons. It prefers temperatures between 25°C and 35°C.
Soil: Grows best in well-drained soils with a pH range of 6.0 to 7.5. Tolerates a variety of soil types, including sandy and loamy soils.
Irrigation: Requires regular watering during the growing season, particularly in areas with less rainfall. Drought-tolerant once established.
Pruning: Pruning is not usually necessary but can be done to maintain shape and remove dead or damaged branches.
Fertilization: Benefits from balanced fertilization, especially in nutrient-poor soils. Organic compost can enhance growth and fruit production.

Uses and Benefits:

Culinary Uses: Tamarind pulp is used in cooking to add a tangy flavor to dishes, sauces, chutneys, and beverages. It's a key ingredient in various cuisines, including Indian, Thai, and Mexican.
Nutritional Benefits: The fruit is high in vitamins and minerals that support overall health, including boosting immune function and aiding digestion.
Medicinal Uses: Traditionally used in herbal medicine to treat digestive issues, fever, and sore throats. Tamarind is also known for its laxative properties due to its high fiber content.

Applications:

Food Industry: Tamarind is used in sauces, condiments, sweets, and drinks. It imparts a unique sour-sweet flavor that enhances various recipes.
Pharmaceutical Industry: Extracts of tamarind are studied for their potential health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties.
Cosmetic Industry: Tamarind extracts are used in skincare products for their exfoliating and hydrating properties, as well as their potential to improve skin texture.

Environmental and Safety Considerations:

Pesticides and Herbicides: Consider using organic practices to minimize pesticide and herbicide use, promoting environmental health and reducing the risk of chemical residues.
Climate Adaptation: Adaptable to a range of tropical and subtropical climates, but may require irrigation in regions with insufficient rainfall.
Sustainable Practices: Employ sustainable agricultural practices to ensure long-term viability and minimize environmental impact.

INCI Functions:


Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

Skin conditioning agent - Emollient. Emollients have the characteristic of enhancing the skin barrier through a source of exogenous lipids that adhere to the skin, improving barrier properties by filling gaps in intercorneocyte clusters to improve hydration while protecting against inflammation. In practice, they have the ability to create a barrier that prevents transepidermal water loss. Emollients are described as degreasing or refreshing additives that improve the lipid content of the upper layers of the skin by preventing degreasing and drying of the skin. The problem with emollients is that many have a strong lipophilic character and are identified as occlusive ingredients; they are oily and fatty materials that remain on the skin surface and reduce transepidermal water loss. In cosmetics, emollients and moisturisers are often considered synonymous with humectants and occlusives.

Humectant. Hygroscopic compound used to minimise water loss in the skin and to prevent it from drying out by facilitating faster and greater absorption of water into the stratum corneum of the epidermis. The epidermis is the most superficial of the three layers that make up human skin (epidermis, dermis and hypodermis) and is the layer that maintains hydration in all three layers. In turn, the epidermis is composed of five layers: horny, the most superficial, granular, spinous, shiny, and basal. Humectants have the ability to retain the water they attract from the air in the stratum corneum and have the function of moisturising the skin. They are best used before emollients, which are oil-based.
Synonyms:

CAS: CAS: 84961-62-6 EC number 284-651-8