The pulp of the caper fruit is edible and much loved, used as a seasoning in Asian and Latin American cooking, as well as an important ingredient in Worcestershire sauce and HP sauce. The flesh of the unripe tamarind fruit is sour and astringent and is often used in appetizing dishes. The ripe fruit is sweeter and can be used in desserts, beverages and snacks.

The fruits, leaves and bark of the tamarind have medicinal uses. In the Philippines, for example, the leaves of tamarind are used as an herbal tea to bring down malaria fever. Due to its medicinal value, tamarind is used in ayurveda to treat gastric and digestive disturbances.