In English as "Tamarind"

The tamarind tree produces edible, pod-like fruit which are extensively used in various cuisines around the world.
Leaves are evergreen, bright green in color, elliptical ovular, arrangement is alternate.
The fruit is also called a pod, it is mature when the flesh is brown or reddish-brown colored.
The tamarind is best described as sweet and sour in taste, 
and is high in acid.
When British sailors first visited the coasts of Oman to India, they inquired of the fruit n were told by the locals there that it was thamer hind; literally meaning "dates from India". 
This was recorded by the English as "tamarind".
The young tender tamarind leaves have a tart flavor without being too bitter or sour. Also called Chiguru.
The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes and the ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures.
It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks.
In regional cuisines of Rajasthan, Maharashtra, Tamil Nadu (where it is called "Puli") and Andhra Pradesh, it is  used to make rasam, sambhar, vatha kuzhambu, and puliyogare. Along the coastal belt, it is added to fish curry masalas, with ground coconut for flavoring.
The food uses of the tamarind are many. Cooked as seasoning with rice, fish and meats in India.
Along with tamarind, sugar and spices are added to get chutneys  that is used as a condiment for many snacks n savories.
Tamarind is used as in Indian Ayurvedic medicine for gastric and/or digestion problems, and in cardioprotective activity.
 TIP : IF WISH TO STORE TAMARIND FOR LONG TIME , SPRINKLE SALT ON IT.