190. _TAMARINDS are the pulp and needs produced by the pods of a large
tree with winged leaves_ (Tamarindus Indica, Fig. 51), _which grows in
the East and West Indies, America, and several parts of Asia._
_This tree is from thirty to forty feet in height; and its leaves consist
usually of fourteen pairs of leaflets. The flowers are formed in
clusters, from the sides of the branches, and have each three yellowish
petals, beautifully marked with red veins._
_The fruit of the tamarind-tree is a roundish but somewhat compressed
pod, four or five inches in length, the external part of which is very
brittle. Each pod contains three or four hard seeds, enveloped in tough
skins, surrounded by a dark-coloured, acid pulp, and connected together
by numerous tough and woody fibres._
Previously to the exportation of tamarinds, the pulp, with the seeds and
fibres, are freed from their shell: and those which we receive from the
West Indies are usually preserved in syrup. In Jamaica the fruit is
gathered about the month of July. When fully ripe, and after the pods are
cleared away, the remainder is placed in layers, in small casks: and
boiling syrup, just before it begins to granulate, is poured upon them
until the casks are filled, after which the heads are put in and fastened
up for exportation.
The East Indian tamarinds are generally packed without any admixture. They
are more esteemed than the others; and, when in the pods, are easily
distinguished from them by their being longer, and containing six or seven
seeds; the pulp also is drier and of darker colour.
It is said that we are indebted to the Arabians for a knowledge of the use
of tamarinds. In hot climates they are a most refreshing and delicious
fruit; and, dissolved in water, are much used as a cooling and agreeable
beverage, particularly by persons suffering under fever. They also give
great relief in sore throats, and other complaints.