Tamarind varieties

Endapuli village, Tamil Nadu; released by TNAU Horticulture College and Research Institute, Periyakulam · Tamil Nadu Agricultural University (TNAU) · 1992

Early bearer (grafts fruit in 3rd year, seedlings in 5th). High pulp recovery of 39% compared to 28% in local types. High tartaric acid (17.1%) and ascorbic acid (3.95 mg/100g). Distinctive semicircle fruit shape with white inner pulp indicating superior quality.

Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra · Mahatma Phule Krishi Vidyapeeth (MPKV), Maharashtra

Large red-fleshed fruits; sour-sweet pulp with balanced acidity. High yield potential; regularly bearing. Red pulp coloration is premium for export and Arabian markets.

College of Horticulture, Arabhavi, University of Agricultural Sciences, Dharwad, Karnataka · University of Agricultural Sciences (UAS), Dharwad

Sour-sweet red tamarind with balanced acidity. Reliable regular bearer. Straight to semi-curved pods (23.6 cm length, 3 cm width, 19.5 g weight). Widely recommended across Southern India for its consistent performance.

Fruit Research Station, Himal Bagh, Aurangabad, Maharashtra · Fruit Research Station, Aurangabad, Maharashtra

Sour-sweet red tamarind with excellent fruit composition. Pulp content 61%, shell 27%, seed 12%. Large straight pods with white endocarp. Suitable for both fresh consumption and processing into paste and pickle.

Central Institute for Arid Horticulture (CIAH), Bikaner, Rajasthan · Central Institute for Arid Horticulture (CIAH), Bikaner; ICAR · 2009

Short juvenile period (3–4 years); early flowering in 4th year. Semi-dwarf, spreading, regular-bearing type suited to rainfed conditions. Brownish-red pulp; suitable for processing. High TSS (71°Brix), high reducing sugars (27.27%), and vitamin C (17.53 mg/100g).

Near Urigam village, Thenkanikottai, Dharmapuri district, Tamil Nadu · Local farmer selection identified by Department of Horticulture, Tamil Nadu

Long-podded type (30 cm average length, 6.25 cm width) with red pulp. Ancient local type indicating superior adaptation to Tamil Nadu's Dharmapuri hills. Umbrella-shaped branching pattern; grafts mature in 4th year, seedlings in 6–8 years. Late flowering (March), harvest (July).

Hasanur region, Karnataka · Karnataka horticultural research programs

Seedless selection making it commercially attractive for fresh consumption and value-added products. Regular bearer; higher inflorescence per branch (13.87 panicles). Evaluated favorably for dryland conditions.

Gandhi Krishi Vigyana Kendra (GKVK), University of Agricultural Sciences, Bangalore, Karnataka; Agricultural Research Station, Chintamani · Division of Horticulture, UAS Bangalore · 2020

High-yielding clone consistently outperforming check varieties over 11-year trials. Significantly exceeded standard check clone GKVK-6 (34.81 kg/tree average). Specifically recommended for Southern Karnataka conditions. High cumulative yield indicates suitability for commercial cultivation.

Nandihalli village, Tumkur district, Karnataka · Farmer-participatory breeding; farmer Shri Laxmannappa identified the tree · Documented 2016–2020

Significantly superior yield and pod character compared to local trees in participatory breeding trials. Regular bearer. Light brown pulp, broader pod shape desirable for marketing, low fiber content. Flowers May–June, matures February–March, harvested March–April, allowing farmers to process during lean agricultural season for premium pricing.

Cumbum valley, Theni district, Tamil Nadu (situated in Madurai region) · Local farmer selection and cultivation

High-yielding local type with strong regional reputation. Adapted to the Cumbum valley's specific agro-climatic conditions in the foothills of the Western Ghats. Represents traditional South Indian tamarind cultivation.

Tumkur district, Karnataka · Local farmer selection

One of the oldest recognized local varieties. Represents the brown-sour classification of Indian tamarind. Well-established in local markets and traditional cuisine. Source population for modern breeding selections like Lakshamana.

Maharashtra · Local farmer selection

Sweet-sour balanced flavour; high yielding. Suited for both fresh consumption and processing into chutneys, pastes, and beverages.

Rahuri region, Maharashtra · Local farmer selection

Recognized local selection in Maharashtra's tamarind germplasm. Represents regional diversity and farmer adaptation in this major tamarind-growing region.

Asia; cultivated varieties and farmer selections throughout India, especially Tamil Nadu · Botanical and farmer selections

Sweet to sour-sweet pulp with minimal tartness. Consumed fresh, in desserts, beverages, and confectionery. Reflects harvest maturity and cultivar selection for reduced acidity. Pulp becomes sweeter as fruit ripens.

Asia; predominant type cultivated across South India · Botanical classification of natural and farmer selections

High tartaric acid (7–15%+) and tangy pulp. Standard type for traditional Indian cooking, tamarind paste, chutneys, and beverages. Light brown to dark brown fruit and pulp.