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Scientific name: Tamarindus indica

Color: brown

Height: 12-18 m

Tamarinds can be split into 2 groups: The green pulp of the young fruit has a sour taste while the brown pulp of the matured one has a sweet one. The first one contains a lot of tartaric acid and is similar to lemon juice while the last one is used to produce jam, ice cream, desserts and juice. It mostly implies water and carbohydrates and acts antibacterial. The seeds are used to feed animals.