摘要Tamarindus indica L.is a perennial tree species native to tropical Africa and cultivated pantropically,including in Asia and South America(Khadivi et al.,2024;Singh et al.,2025).Its pulp is highly valued for its unique sour flavor,driven by high levels of organic acids(Amssayef et al.,2023).Tamarind pulp is integral to culinary traditions across Asia,Africa,and Latin America,where it is used in sauces,beverages,and confections(De Caluwé et al.,2010).Beyond its gastronomic role,tamarind pulp and seeds also possess significant nutritional and medicinal value,with reported antiox-idant,anti-inflammatory,and other therapeutic properties(Martinello et al.,2017;Sookying et al.,2022;Toscano Oviedo et al.,2024).Despite the importance of tamarind to rural liveli-hoods,food industries,and nutraceutical markets,genomic studies of tamarind remain scarce,limiting progress in molecular breeding and genetic improvement.