These tropical trees are not in my backyard in the Catskills. They prefer a tropical environment. 
Although both do fine without much water. And, of course, need no fertilizer. 

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Both are members of the bean family. No surprise they are great sources of protein and dietary fiber.  The surprise is that both are sources of commercially useful slimes. Slimes that stabilize materials. 

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Carob is the source of locust bean gum, also called carob gum, a slimy natural thickener that has many uses in food manufacturing. Chemically, it's a polysaccharide made of mannose and galactose sugars. It's in ice cream, cream cheese, and pet food. 

Also used in the creation of mining products, paper making, and to thicken textiles.

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"The seeds are harvested, their outer coat removed, and the inner endosperm is ground into a fine powder, a galactomannan polysaccharide used as a natural thickener, stabilizer, and emulsifier in foods like ice cream, sauces, and dairy products."

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Tamarind supplies a gel‐forming polysaccharide called "jellose." It comes from the decorticated seed kernels.
It is used in industrial scale in the preparation of jams, jellies, and cheese. It is a stabilizer of commercial significance in cosmetics. It is a potent ingredient in a range of pharmaceutical products. Potential Bioactivities of Tamarind Seed Jellose at the Cellular Level for Cosmetic Product Development:
https://www.mdpi.com/2071-1050/16/8/3114

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Carob may be one of the oldest examples of the bean family. A "living fossil."
It's been in use for over 4000 years that we know of. 

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Currently, it's being added to chocolate — which is suffering an onslaught of threats — that have raised the price. Up to 40% of the total in milk chocolate and white chocolate, can be carob without affecting the taste. 
This does increase the "healthiness" of the chocolate. For 100% carob, look for "Cariboo" bars. 

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Tamarind has also been used for thousands of years. People focus on the sour-tasting pulp, but industry sees the seeds as most valuable. 

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I enjoy tamarind when I'm in the tropics. But not at home. Carob is easier to access. I probably still have a jar of dried carob pods in my cupboard. If I do, it is fifty years old, because I moved in with it in 1978. 
No doubt, still good. 

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More fun with these beany trees can be found by early February at HealthyLife.net radio. 

Join me there every months for green blessings.