Wild Tamarind
Tamarindus indica — Fabaceae
Italiano: Tamarindo selvatico
Description
Wild Tamarind (Tamarindus indica) belongs to the Fabaceae family and is native to Africa. It thrives in Dry woodland, riverine forest environments across regions including Africa. Botanically, Wild Tamarind is long-lived African tree with tart brown pods used in cuisines worldwide. Native to Africa, now pantropical.. The edible parts include Fruit pods, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, June, March and May. Nutritionally, Wild Tamarind stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Wild Tamarind offers a Sour, sweet-sour when ripe, fruity flavor profile. Crack pods and soak pulp in warm water; strain. Common culinary applications include Sauces, Chutneys, Drinks, Soups. Popular preparations include Soak pods to make tamarind paste for sauces. For storage, refrigerate fresh parts. Safety note: Very acidic; may damage tooth enamel with excess. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Soak pods to make tamarind paste for sauces
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Sauces, Chutneys, Drinks, Soups Storage: Refrigerate fresh parts
Recipes
- Soak pods to make tamarind paste for sauces
