Tamarind (Tamarindus indica L.) is an economically important tree of I
ndia, which grows abundantly in the dry tracts of Central and South In
dian States. Its life span is long and yields 150-500 kg fruits per tr
ee. The pulpy portion of the fruits form the tamarind of commerce, whi
ch finds extensive use in culinary preparations. Indian production of
tamarind is about 3 lakh tonnes per year. The country earns about Rs.
50 crores annually from the export of various tamarind products such a
s tamarind concentrate, tamarind powder, tamarind kernel powder (TKP)
pickles and pastes. The fruit pulp is the richest natural source of ta
rtaric acid (8-18%) and is the chief acidulant used in the preparation
of foods in India. The major industrial use for the seeds is in the m
anufacture of tamarind kernel powder (TKP), which is an important sizi
ng material for the jute and textiles. The seeds are gaining importanc
e as a rich source of proteins and valuable amino acids. Also, the see
d kernels have been used as food in times of scarcity either alone or
mixed with cereal flours. This review covers the chemical, technologic
al and usage aspects of tamarind.