The kinetics of hydrothermal behaviour of unpunched and punched tamarind (Tamarindus indica) seeds were determined at different temperatures (25-80 degrees C). The kinetic parameters determined were hydration rate constant, equilibrium moisture content frequency factor and activation energy. Punching of seed increases the hydration rate constant and the equilibrium moisture content but reduces the activation energy compared to unpunched seeds. The hydration rate constant values for the unpunched seeds were 0.13, 0.16, 0.18, 0.31 and 0.38h(-1) at hydration temperatures of 25, 35, 50, 65 and 85 degrees C, respectively; the corresponding values for the punched seeds were 0.37, 0.40, 0.41, 0.43 and 0.52 h(-1). Linear relationships (r greater than or equal to 0.92, p less than or equal to 0.01) were obtained between the rate of moisture absorption and average moisture content. The equilibrium moisture content also increases linearly (r greater than or equal to 0.95, p less than or equal to 0.01) with an increase in hydration temperature.