Common Name: Tamarind 

Botanical Name: Tamarindus indica

Larrakia Name: Djambang

The tamarind is a large spreading tree up to 15-25m high. It has a broad, dense crown and rough, grey bark. It fruits in August to October producing long, oblong shaped capsules containing hard brown seeds and edible reddish-brown pulp.

Aboriginal Uses 

Pulp from the fruit can be eaten raw and used as flavouring in cooking. Eating the fruit has a laxative effect. A preparation made from the pulp and seed is used together for coughs, colds or diarrhoea, and used as a liniment.  

Interesting Facts

This plant is not native. It is believed to have been introduced to the Northern Territory by Macassan traders during the 17-18th centuries. The traders came on the north-west winds in search of trepang (sea cucumber), highly valued for food and medicinal properties. They traded with Yolŋu people in exchange for fishing rights, also bringing cloth, tobacco, rice and knives. Mature tamarind trees can be found along the northern coastline of the NT and in the Daly River region. 

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- Psalm 133:1