Tamarind: the tropical plant

The tamarind is a long-standing, medium-growth, shaggy tree attaining an utmost crown tallness of 12.1 – 18.3 meters. The crown is characterized by a jagged, vase-shaped outline of thick foliage.

The tamarind’s best explained to be sweet as well as sour in flavor, and is high in sugar, acid, B vitamins and, amusingly for a fruit, calcium.

Resident to hot Africa, the tree breeds wild all over Sudan and was brought into and implemented in India such a long time back that it has frequently been stated to be indigenous there as well, and it appears that it was from this Asiatic nation that it got to the Arabs and Persians who gave it the name tamar hindi bringing about its common as well as generic names.

A lot of South Asian local languages contain their own distinctive name of the tamarind fruit. It’s known as the tetul in Bengali. In India it’s called in quite a few languages. In Sanskrit, it’s referred to as tintid, In Oriya it’s referred to as tentuli, in Hindi it’s referred to as imli and so on.

In Indonesia, tamarind’s called the asam Jawa. In Malaysia, it’s referred to as “asam Jawa”. In the Philippines, tamarind’s called sampaloc. In Taiwan, it’s referred to as loan-tz. In Myanmar, it’s referred to as magee-bin (tree) as well as magee-thee (fruit).

Culinary usage
The fruit pulp is safe to eat and well-liked. The firm green pulp of a youthful fruit is regarded by a lot to be excessively sour as well as acidic, but is frequently made use of as a constituent of salty dishes..

The mature fruit is regarded as the tastier, because of it becoming sweeter and less sour with maturity. It’s made use of in desserts as a jam, mixed together into juices or sugared drinks, ice creams sorbets, and all sorts of snacks.

In Western cookery, it’s come across in Worcestershire sauce as well as HP sauce.

In Indian cooking, it is widespread. Imli chutney as well as pulusu makes use of it. Provincial cuisines employ it to formulate sambhar, rasam, vatha kuzhambu as well as puliyogare. In Andhra Pradesh as well as Tamil Nadu, gentle tamarind leaves are made use of in the company of lentils, and it’s in addition dried and made use of instead of mature tamarind for gentle flavour.

In Guadeloupe, tamarind’s is made use of in jams as well as syrups. In Trinidad and Tobago, tamarind’s rolled to make balls along with white sugar and a mixture of spices to generate tambran balls.

In Mexico, it’s sold in a variety of snack types dried as well as salted or candied.

Tamarind pods are able to be kept in reserve at room temperature for more than a few weeks, if securely packaged. Tamarind pulp is able to be kept frozen for till one year, or chilled for just about 6 months. If making use of the tamarind slab, immerse a bit in warm water for 10 minutes, pulp into glue and pass all the way along a sieve. The pulp as well as juice will pass through, to leave back the rubbery husk. Tamarind slabs as well as paste can be stored well and is going to last for till one year. Tamarind pods are going to last for an indefinite period as they have need of maceration to let go their juice.

Store tamarinds in a cool and dry place and opened carboys ought to be consumed.

This product has a least shelf life of a year on being transported and stored properly and color variations don’t modify the product features.

Medicinal values
Medicinal uses of tamarind are vast. The pulp’s been authorized in the UK and US and the majority of additional pharmacopoeias and something like 200,000 lbs of the cased fruits have been yearly traded into the US to help in the drug trade, for the most part from the Mexico and Lesser Antilles.

Tamarind preparations are generally renowned to be refrigerants for fevers and as laxatives as well as carminatives. Unaccompanied, or along with honey, lime juice, dates, milk, spices or camphor, the pulp’s regarded as effective as a digestive, for even elephants, and as a medication for bile disorders and biliousness, and in the form of an antiscorbutic. In native practice, the pulp’s put on top of inflammations, is made use to rinse your mouth to cure sore throat and, combined with salt, as an  ointment to be used in rheumatism. It’s, additionally given to improve sunstroke, poisoning by Datura, as well as alcoholic intoxication. In Southeast Asia, the fruit’s recommended to counteract the ill consequences of overindulgence of false chaulmoogra, Hydnocarpus anthelmintica Pierre that is administered in leprosy. The pulp’s said to assist the restitution of feeling in the event of paralysis. In Colombia, an ointment made from butter, tamarind pulp, and additional ingredients is employed to do vermin from domestic animals.

Tamarind leaves as well as flowers, dried / boiled are made use of to act as poultices for sprains puffed-up joints, and boils. Lotions as well as extracts made out of them are made use of the treatment of conjunctivitis, as vermifuges, as antiseptics, cures for dysentery, jaundice, and hemorrhoids and a variety of additional ailments. The tree’s bark tree is considered an effectual tonic astringent, and febrifuge. Fried by means of salt and crushed to an ash, it’s administered as a medicine for dyspepsia and colic. The seed cover, is also astringent.

There are other medicinal values of Tamarind also that has not been discussed here.

Where to buy the vegetable in US
In the USA, tamarind’s a large-scale money-making crop widespread principally in the Southern states because of the tropical as well as semitropical types of weather, particularly South Florida, and for use to provide shadow and bearing fruits, by the side of roads and in parks and dooryards.

Nutritional and dietary information

  • Tamarind has a lot of health supplementing necessary volatile chemical compounds, vitamins, minerals, as well as dietary fiber.
  • Its muggy pulp’s wealthy resource of NSP or dietary fiber like hemicelluloses, gums, pectin, mucilage, and tannins. Fruit pulp of 100g make available 5.1 or more than 13% of dietary fiber. NSP/ dietary fiber present in the food adds to its bulkiness and enhances bowel movements to assist put off constipation.
  • Tamarind’s wealthy in tartaric acid. Tartaric acid but also is an awfully potent antioxidant. It facilitates in protecting the body from damaging free radicals.
  • Tamarind fruit have numerous explosive phytochemicals like limonene, safrole, geraniol, cinnamic acid, safrole, etc. and jointly they provide to the medicinal aspects of tamarind.
  • It’s in addition wealthy in numerous fundamental vitamins that include vitamin A, thiamin, riboflavin, folic acid etc which are necessary for best health.

Even as onions might be the cause of a tear in your eye and pungency to the breath they are also going to surely bring pleasure to your flavor buds.

Nutrition Facts
Servings Size 1 cup (251 gms)
Calories from Fat 3
Calories 143
Sodium 1%
Potassium 2%
Total Carbohydrate 12%
Dietary Fiber 5%
Vitamin C 30%
Calcium 3%
Iron 10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because it has not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Speak Your Mind