Tamarind (Tamarindus indica) Tamarind (Tamarindus indica) Tamarind (Tamarindus indica)
Tamarind (Tamarindus indica)
Tamarind (Tamarindus indica)
Tamarind (Tamarindus indica)

Tamarind (Tamarindus indica)

6 Reviews
Onszaden

Species from eastern Africa with pods used in Asian cuisine. The pulp is sweet and sour and contains a lot of sugars, vitamin B and calcium.

€ 4,00
per 5 seeds
In stock Shipped within 1–3 business days
Incl. 21% VAT (NL) – price will be adjusted in the checkout to the applicable VAT rate of your country.

Description

The tamarind is a well-known ingredient in Asian cuisine, but it originates from the east of Africa. The species was later brought to India (currently the largest producer) and the plant is now grown in many tropical areas for its pods and hard wood. It is naturally a tree up to 25 m high with pinnate leaves and yellow flowers. The brown pods can grow to 15 cm in size and contain dark brown flesh that tastes sweet and sour and contains a lot of sugars, vitamin B and calcium. In addition to being used in the kitchen, this pulp is also made into tamarind syrup for soft drinks. The species can withstand drought and bright sun and can be kept with us as a houseplant.

Sowing description: First sand the seeds with sandpaper and then soak them in water for 24 hours. Sow at 20-25 ° C in seed and cutting soil. Keep the soil constantly moist.

Photo 1: Forest en Kim Starr (CCA-3.0 Wikipedia) 

Specifications

Family:
Fabaceae
Scientific name:
Tamarindus indica
Common name:
Tamarind
Native to:
Eastern Africa
Sowing time:
All year round
Difficulty level:
Intermediate
Minimum temperature:
10 degrees Celsius

Reviews

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5,0
on the basis of 6 Reviews
6
0
0
0
0
Zan

All seeds sprouted. Seedlings are healthy.

Viktoria

I’m really impressed! All the tamarind seeds I planted sprouted successfully, and they are growing strong and healthy. It was such a joy to watch them come to life so quickly.

Sergen

All of the seed geeminated. I poured boiling water over the seeds and waited an hour. One of the seeds immediately lost it shell. I scarified (made little cuts around the seed with a nail clipper) remaining seeds to improve germination. They emerged out of coco coir perlite mix in 7 days

Daniel

Good, viable seeds. Recommended!

Marcus

1 zaailing kwam al na 4 dagen op, een 2de na 7 dagen! Ze groeien langzaam maar goed, de overige 3 nog geen teken van leven maar ik wacht geduldig af. De 2 zaden die al wel uitgekomen zijn, heb ze geweekt in water van 80 graden Celsius (en 24 uur in afkoelende water laten) dus misschien dat ze daardoor zo snel uitkwamen.

Eleni Valentijn

Deze zaden kan en is ook makkelijk buiten te kweken.
Het is nu vandaag 7 september en zag net dat er twee zaden zijn ontkiemd onder de 20 graden. En ik heb nu meer dan 18 planten buiten gekweekt tussen de maand maart en juli.
En deze zaden zijn dus van juli. Ik had hiervoor al 5 planten die binnen gekweekt waren in 2015 en nu zijn ze nog steeds buiten. Dus zeer makkelijk om binnen en buiten te kweken. Groeit wel langzaam binnen en buiten.

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Description

The tamarind is a well-known ingredient in Asian cuisine, but it originates from the east of Africa. The species was later brought to India (currently the largest producer) and the plant is now grown in many tropical areas for its pods and hard wood. It is naturally a tree up to 25 m high with pinnate leaves and yellow flowers. The brown pods can grow to 15 cm in size and contain dark brown flesh that tastes sweet and sour and contains a lot of sugars, vitamin B and calcium. In addition to being used in the kitchen, this pulp is also made into tamarind syrup for soft drinks. The species can withstand drought and bright sun and can be kept with us as a houseplant.

Sowing description: First sand the seeds with sandpaper and then soak them in water for 24 hours. Sow at 20-25 ° C in seed and cutting soil. Keep the soil constantly moist.

Photo 1: Forest en Kim Starr (CCA-3.0 Wikipedia) 
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