One of my favorite fruits available in Thailand is the fruit of the tamarind tree or makham how Thai people call it. The tamarind tree become huge, up to 25 Meter and is a really impressive and beautiful tree. The tree develops beautiful big flowers which finally develop into sausage-shaped brown fruits. The fruits are between 5 and 15 cm long and under a thin wall are the seeds embedded in a thick brownish pulp, which has a sour to sweetish taste. There are lots of varieties of this fruit ranging from very sour to very sweet. The very sour ones, are in Thai called makham priaw and the sweet ones are called makham waan. Thai people make a tamarind sauce out of the pulp, which then is used as a souring agent in many Thai dishes. Tamarind water is for instance a main ingredient of the famous gaeng mussaman curry. The young leaves of the tamarind tree are also used in Thai soups. The sour pulp contains extremely high quantities of tartaric acids. Beside that the pulp contains a lot of minerals such as copper, potassium, calcium, iron, zinc and magnesium and vitamins such as thiamin, vitamin A, folic acid, riboflavin, niacin and vitamin-C. Beside the healthy pulp, people create an oil extract out of it. This oil is used in traditional medicine as a laxative and as a refrigerant. The bark is also eaten and known for his astringent properties. Beside its uses in medicine, the tamarind pulp is also said to be an excellent cleaning agent for metal.