I only know about its culinary uses: unripe tamarinds are made into a paste that’s used in seasoning sauces and IIRC curry pastes, and ripe tamarinds are eaten as a snack wherever they grow. If anyone’s wondering, the ripe ones look like cat shit, have large seeds and lots of thick fibers running through them, have a disconcerting consistency, and taste sort of like rose hips (alternatively, they taste like what cured tobacco smells like it should taste like). They’re actually pretty good if you can get past how gross they look and how awkward it is to eat around the inedible parts. Alternatively, if you make the ripe ones into paste you can make a decent makeshift rose hip soup (a traditional scandinavian drink) by boiling some starch in water and mixing the sweet tamarind paste into that (it’s at least in the right ballpark for flavor and consistency imo, and pretty decent if you want a thick, creamy tasting drink that’s lightly sweet).