The preserved pulp of the fruit of Tamarindus indica Linne (nat. ord. Leguminosae).


India and tropical Africa; naturalized in the West Indies.


A reddish-brown, sweet, subacid, pulpy mass, containing strong, somewhat branching fibres, and polished, brown, flattish-quadrangular seeds, each enclosed in a tough membrane; taste sweet and refreshingly acidulous.

Impurity. - Copper.


1) Tartaric, Citric, Malic and Acetic Acids; (2) Sugar; (3) Pectin; (4) Tannic acid and (5) Potassium compounds. Tamarind is contained in Confectio Sennae. Dose. - It can be administered freely.

Action And Therapeutics Of Tamarind

Tamarind is pleasant and acid to the taste, and a mild laxative. It may be made into tamarind whey (1 part of tamarind to 30 of milk) and given as an acid, cooling, slightly purgative drink in fevers. It is a good purgative for children, and may be spread on bread and butter.