Tamarind / Indian date (Tamarindus indica) - seeds
5 seeds
€1,90
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Tamarind / Indian date (Tamarindus indica) - seeds
€1,90
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
The tamarind, botanically *Tamarindus indica* and often referred to as the Indian date or sour date, is a fascinating evergreen tree from the legume family. With its delicate, feathery leaves that fold up in a striking sleeping movement at night, it is an extremely decorative and exotic specimen. As a robust container plant, it brings a tropical flair to the patio and, with proper care, produces the well-known sweet and sour pods.
Scope of delivery: 5 / 10 / 30 seeds each
Sowing tips at a glance:
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Pre-treatment: Soak the hard seeds in lukewarm water for about 24 hours before sowing to facilitate germination
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Pre-cultivation: Possible year-round indoors; a bright and very warm spot is ideal
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Sowing depth: Place seeds about 1 to 2 cm deep in loose seed compost and press down lightly
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Germination temperature: 22 to 28 degrees Celsius (constant bottom heat is recommended)
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Germination time: Generally between 2 and 4 weeks
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Moisture: Keep the substrate slightly moist at all times, but never soaking wet
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Pricking out: As soon as the seedlings are strong enough, carefully transplant them into well-draining substrate
Growth habit, location, and care:
The tamarind grows as a well-branched tree and can be easily trained as a compact container plant through regular pruning. In summer, the location should be full sun, warm, and ideally protected from the wind. A structurally stable, well-draining substrate with some sand or perlite prevents waterlogging, to which the plant is sensitive. During the growth phase, water regularly and fertilize moderately. Since the tamarind is cold-sensitive and not hardy, it must be brought into a bright winter quarter at about 12 to 15 degrees Celsius before the first frost. It generally tolerates dry indoor air better than many other tropical plants.
Harvest:
Older specimens produce small, yellowish flowers with red veins, from which the typical brown and slightly velvety legumes develop. Upon ripening, the brittle shell reveals the sticky, brown fruit pulp that encloses the seeds.
Usage and applications:
The tamarind pulp offers an intense, fruity-sour to sweetish aroma. In the kitchen, tamarind is an absolutely indispensable ingredient for Asian and Indian dishes. It gives classic curries, the famous Pad Thai, or savory chutneys their characteristic, delicately acidic note. Furthermore, tamarind paste serves as a refreshing base for exotic drinks, lemonades, or sophisticated marinades for meat and vegetables. It also plays a pivotal role as an essential ingredient in world-famous condiments, such as Worcestershire sauce.
Origin:
The tamarind originally comes from the drier savannah regions of East Africa. Due to its great popularity and versatile utility, however, it has been cultivated for millennia and is now widespread in almost all tropical and subtropical regions of the world, especially in India and Southeast Asia.