I am a tamarind cultivar producing reddish-brown pods with naturally sweet pulp.

Native to tropical Africa; cultivated widely in India, Thailand, and Southeast Asia.

Water weekly; drought-tolerant once mature.

Requires full sun.

Thrives in 25–40°C; highly heat-tolerant.

Plant in sandy-loam soil; spacing 8–10 meters apart.

Apply compost and NPK 8:10:10 annually; supplement with micronutrients.

Botanical name: Tamarindus indica (Red Sweet cultivar); Family: Fabaceae.

Fruits are safe; seeds edible but hard.

Moderate; large canopy reduces dust.

Fruits rich in vitamin C, antioxidants, and tartaric acid; eaten fresh, in candies, drinks, and chutneys.

Susceptible to fruit borer, leaf spot, and scale insects; prune for airflow and monitor regularly.

Can live 60–80 years; starts fruiting in 4–5 years; peak yield from year 10 onward.