Its common names include spiny holdback, tara, taya, and algarroba tanino (Peru).

[6] Tara spinosa typically grows 2–5 m (6.6–16.4 ft) tall; its bark is dark gray with scattered prickles and hairy twigs.

[7] Tara spinosa is native to Peru and can be found growing throughout northern, western, and southern South America, from Venezuela to Argentina.

[8] Generally resistant to most pathogens and pests, it grows at elevations between 0 and 3,000 m (9,800 ft) above sea level, and tolerates dry climates and poor soils, including those high in sand and rocks.

To propagate, seeds must be scarified (treated to break physical dormancy), and young plants should be transplanted to the field at 40 cm (16 in) in height; trees begin to produce after 4–5 years.

Tara tannin derivatives are being proposed as antifouling against marine organisms that can grow on ship hulls.

Gallic acid is the main constituent of tara tannins (53%) and can be easily isolated by alkaline hydrolysis of the plant extract.

[13] Its tannins are colourless or light making them suitable a premordant in the dyeing of cotton and other cellulose fibres.

[17] Tara gum is a white or beige, nearly odorless powder that is produced by separating and grinding the endosperm of T. spinosa seeds.

Blends of tara with modified and unmodified starches can be produced which have enhanced stabilization and emulsification properties, and these are used in the preparation of convenience foods, such as ice cream.