Tamarind (Tamarindus indica), sometimes known as the 'Indian date', is a wonderful tree for social and agricultural forestry. Tamarind is a valuable crop for wasteland development and dry land horticulture due to its versatility and ability to thrive in harsh environments. The pulp of ripe fruits has a high export value in many regions of the world. It is an evergreen tree of the pea family, commonly grown in tropical and sub-tropical countries for its edible fruit, with the sweet and sour pulp utilised in a variety of cuisines, beverages, and traditional treatments. Tamarindus indica is recognized highly around the world for its nutritional and high health promotion values. In the recent past, antioxidants from natural sources and their roles in prevention and treatment of various ailments. The flavonoids present in different parts of tamarind are known to exhibit defence mechanism as an anti-inflammatory, antidiabetic and antihyperlipidemic agent for the treatment of several human health hazards. The acidic pulp is commonly used to make curries, chutneys, sauces, ice cream, and sherbets. Green tamarind is pickled in brine. Tamarind fruit is rich in acidity, which pairs well with sugar, chilli, and other tastes, thus its pulp is used to make a variety of traditional cooling and high-energy drinks. Tamarind seed kernel powder is an important industrial commodity used to size textiles, paper, and jute. Because of the high tannin concentration in the seed testa, the seed and its extracts are used in the food processing business, as an adhesive in the plywood industry, and in the tanning industry. In addition to supplying food and other necessities, it is a significant source of seasonal revenue.