Tamarind (Tamarindus indica)
“is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.
The tamarind tree produces pod-like fruits, which contain an edible pulp that is used extensively in cuisines around the world. Other uses of the pulp include traditional medicine and metal polish. The wood can be used for woodworking, and an oil can be extracted from the seeds. Because of the tamarind’s many uses, cultivation has spread around the world in tropical and subtropical zones.
The name derives from Arabic: تمر هندي, romanized tamar hindi, “Indian date”. Several early medieval herbalists and physicians wrote tamar indi, medieval
In Colombia, Cuba, Dominican Republic, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the Lusosphere, it is called tamarindo. Tamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes also reported to be indigenous there, where it is known as imli in Hindi-Urdu. In the 16th century, it was introduced to Mexico, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region’s cuisine.
The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish brown. The tamarinds of Asia have longer pods containing six to 12 seeds, whereas African and West Indian varieties have short pods containing one to six seeds. The seeds are somewhat flattened, and glossy brown.
The tamarind is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium.
As a tropical species, it is frost sensitive. The pinnate leaves with opposite leaflets give a billowing effect in the wind. It is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg (386 lb) of fruit per year.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire Sauce.In most parts of India, tamarind extract is used to flavor foods, in curries and traditional dishes, and tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks.”
Note of caution: has mild laxative properties *see research link 002
Potent antoxidant (excerpt from research: “ Results in this study imply that the leaf extract which is rich in phenolics including catechin and epicatechin ”) *see research link 403 & 496
Leaves protect against liver damage * see research link 275
Antimicrobial = antibacterial, antiviral, antifungal (Excerpt from research:” the essential oil of T. indica L. and the fluid extracts exhibited a broad spectrum of antimicrobial activity “) *see research link 390, PMC3210984/
Protects against fluoride damage (excerpt from research :“ we conclude that tamarind leaves could be used as a component in foods to promote the health of people living in endemic fluorotic areas as a means to ameliorate fluoride-induced ailments.”) * see research link 631
Neutralizes and prevents tissue damage, swelling and bleeding from snake bites! : in this case a Russels viper (tamarind seed extract was used , Excerpt from research:“ Furthermore, the extract neutralized the degradation of the Bbeta chain of human fibrinogen and indirect hemolysis caused by venom.”) *see research link 999
Organic sunscreen, seed coat extract protects against uv radiation *see research link 24602819
Improves skin quality and enhances wound healing (Excerpt from research:” the effectivity of tamarind xyloglucans for wound-healing properties was proved because they improved processes of reepitheliaization and remodeling. “) *see research link PMC3782838/
Relaxes smooth muscle , combats diarrhea * see research link PMC2964778
Reduces cholesterol and has weight reducing properties * see research link 16751124, PMC3127355/ , 25789523
Research and tips on tamarind:
