I am a sweet tamarind cultivar with soft, edible pulp and low acidity.

Native to tropical Asia and Africa; selectively bred in Thailand for sweetness.

Water weekly when young; drought-tolerant when mature.

Requires full sun (6–8 hours daily).

Thrives in 25–38°C; highly heat-tolerant.

Plant in deep, well-drained loamy soil; spacing 8–10 meters apart.

Apply compost and NPK 8:10:10 during flowering and fruiting; mulch to retain moisture.

Botanical name: Tamarindus indica; Cultivar: Thai Sweet; Family: Fabaceae.

Fruits are safe; seeds edible when roasted.

Moderate; large canopy reduces dust and heat.

Fruits rich in natural sugars, tartaric acid, and antioxidants; eaten fresh or in desserts.

Generally pest-resistant; monitor for fruit borers and aphids.

Can live 80–100 years; starts fruiting in 4–6 years; peak yield from year 12 onward.