Hydroxycitric acid, obtained from the tamarind fruit, is used as a dietary supplement. In some countries, dietary supplements are actively used for weight loss.

To lower cholesterol

Tamarind has antioxidant properties that inhibit cell aging by scavenging free radicals. This lowers blood cholesterol levels. Periodic consumption of healthy fruit will help to avoid the development of chronic diseases of the heart and blood vessels.
By lowering cholesterol levels, blood pressure returns to normal.

Improving digestion

For digestive disorders, tamarind fruits have been used in Asian countries for a long time, since fruit trees began to be widely cultivated. Indians and Africans use healthy decoctions based on fruits and medicinal seeds if there are problems with the stomach and intestines, as well as to regulate appetite.
Tamarind is effective in combating constipation, improves metabolism.
In Ayurveda, which is widespread in India, Sri Lanka, the fruit is used in the treatment of diarrhea. It is believed that the poor functioning of the gastrointestinal tract is the main cause of most diseases. Healers use healing practices, thanks to which the work of the digestive tract is stabilized. The enzymes produced by the fruits free the body from the effects of harmful substances.

Tamarind has the ability to reduce the production of gastric juice, reducing the manifestation of inflammation, colitis, ulcers.

For Women's Health

In the world there are many useful fruits that have a therapeutic effect on the female body. Among others, tamarind can be especially distinguished.
The fruit is indicated for women in violation of the hormonal background, the treatment of female diseases.
Also, tamarind is a strong female aphrodisiac that increases sensitivity.

Young tamarind leaves fight inflammation and skin rashes. Asian women appreciated the use of useful masks based on tamarind pulp. When wrapping in spas, Indian fruit-based water moisturizes the materials used for the procedure.

How to choose and store tamarind

When choosing tamarind, it is better to take seasonal ripe fruits. What to look for when buying healthy sweets?

Choose

When buying tamarind fruit, for example in the Asian market, you need to look at the integrity of the pods. When lightly pressed, the surface remains elastic. The rind of the fruit is of an even bright brown color, smooth to the touch, without damage.

We store

It is better to store the fruits of fresh tamarind in a cool place; at normal temperatures, the fruit will not begin to deteriorate for about three days. To keep the fruits longer, remaining useful, they should be placed in the refrigerator. The shelf life of fruits is increased to 2 weeks. Exotic fruits pressed into tomarind briquettes will retain all their taste and useful qualities in the refrigerator for several months.

eating

If a knife is at hand, you can make an incision along the pod. Then, lightly pressing with your fingers, we break the fruit in half, the pulp comes out easily. The seeds can be thrown away.

Where is tamarind used?

When we arrive in a new country, we strive to appreciate the local cuisine. Sweet tamarind is no exception. You will certainly want to try the fruit and find out where the locals use it, what they cook, and what they appreciate.

For example, residents of the tropics believe that a convenient way to use fruit is in the form of a syrup or extract. The pulp is cleaned, boiled, then added to dishes, confectionery, juices, etc. Consider the main areas of application of the fruit.

In cooking

Tamarind briquettes (pressed pulp):

1. A piece of pulp is separated from the pressed fruit mass - the size depends on the dish.
2. Boiled warm or hot water is poured and left for a few minutes, for a more saturated infusion, you can leave it for an hour and a half.
3. Knead with hands, grind through a sieve, separating the seeds, or scroll.
4. You can add a small amount of sugar.
5. The infusion is filtered.

Paste

Sold in jars, other packaging or prepared independently. Cooking paste is used as a seasoning for all kinds of national dishes.

Where is tamarind added?

• They like to add ready-made pasta (especially the inhabitants of India) to their famous curry, chutney, and others.
• Pulp is an essential ingredient in soups, marinades, and sauces.
• The fruit is used fresh or processed, for refreshing and tonic drinks, invigorating, vitamin juices, and even tea.
• Confectionery additives - delicious desserts, cookies, pastries will please the tourist with an unusual taste.
• Fruit rich in pectin is a natural thickener, therefore it is actively used in confectionery. Jams, ice cream, jelly, sweets, jam, all this is made on the basis of a useful date.
• An exotic fruit is added to marinades to soften meat and give it a piquant taste.
• Perhaps the most common use of fruits is in the composition of spicy sweet, sweet and sour, sauces and side dishes that give meat or fish a piquant, spicy, delectable taste and aroma.

In cosmetology

• In the cosmetic industry, tamarind has long been used, having obtained an extract from the fruit. Making fruit-based cleansing, nourishing products for the skin.
• In Asia, spa treatments using tamarind water are highly valued. After all, moisture is saturated with useful micro and macro elements of the fruit, tones and heals the skin and the body as a whole.
• Cosmetic products based on exotic dates gently brighten the skin, eliminate age spots. AHA acids destroy bacteria, cleanse the skin of rashes. Fruit-based masks and scrubs are very effective, evening out the tone of the face, making the skin young and radiant.

Oil

Tamarind fruit seeds - have found application in the production of amber essential oil. Due to its healing properties, it is actively used in traditional medicine, as well as in cosmetology. 100% oil is obtained by direct pressing of seeds.

Useful properties of oil:

1. It has a beneficial effect on human immunity, due to the high content of vitamins and minerals in the composition of the fruit.
2. Improves the functioning of the digestive system.
3. Calms, tones, also normalizes blood pressure, due to the content of aromatic components.
4. Used as an antiseptic.
5. Effective as an anthelmintic drug.
6. Used for dysentery.
7. Relieves joint and back pain.
8. Moisturizes the skin. Add to creams, lotions, masks and other means.
9. It is used in cooking to give dishes a spicy taste and aroma as dressings and seasonings.

Harm of tamarind

Most often, we want to enjoy plenty of fruits we like. Tamarind is no exception, because it tastes so similar to our favorite dried fruits.

However, do not forget about some precautions.

You can not use tamarind without restriction for problems with the gastrointestinal tract. Moreover, it is not recommended to eat unripe fruits, and sauces prepared on their basis.

Even healthy people should not experiment with eating a large amount of fruit they like, giving the body an unnecessary load. To produce the necessary enzymes, the body needs time to digest an unknown fruit. It is unlikely that there will be those who want to provoke dysbacteriosis, abdominal pain, bloating and other problems.

People prone to allergies should be careful to try unknown exotic.
It is better for pregnant women and nursing mothers to give up exotic fruit.
By following the simple rules for eating exotic tamarind fruits, we will get a lot of nutrients and will not harm our body.

Tamarind growing at home

To grow Indian dates - tamarind at home, certain conditions must be observed.

1. Pre-soak the fruit seeds, about 2 hours in warm water. Then they are dried. For safe and fast germination, before planting, the tamarind seed should be lightly rubbed with sandpaper. The seeds are ready for planting.
2. Seeds are planted in the prepared soil to a depth of 1 cm. It is not necessary to water the ground, you can just slightly moisten it with a spray bottle. In the future, it is better to do this constantly, preventing the soil from drying out. The pot should be in a warm, bright place.
3. You will see the first shoots in about a month. You can prepare for a tamarind transplant with the appearance of the first fully developed leaves. A plant with a clod of earth is carefully transferred into a new pot, into a ready-made universal mixture or independently prepared soil. For a plant, you can create a semblance of a greenhouse by covering it with a jar or a bag. Don't forget to keep the soil moist. As the greenhouse grows, we remove it from time to time, thus accustoming the tamarind plant to natural conditions. After a while, you can remove the protection completely.
4. Young tamarind is transplanted annually. Mature plant once every 2 years. If you properly care for the tree, then its first flowering can be seen in the sixth year. Homemade tamarind will never grow large, the tallest tree can reach 2 meters.

The desire to grow tamarind at home most often pursues aesthetic goals. Therefore, lovers of exotic plants do it with the help of the bonsai growing technique, getting magnificent dwarf trees.

Growing a tamarind tree at home is not easy, but subject to the rules of good care, it is quite within the power of every exotic lover. In addition, it is quite possible to achieve fruiting, and eventually eat healthy fruits from your own tree. Decorate your homes with exotic plants, growing them to the delight of yourself, your family and friends. Be happy!

In the tropical forests of Africa and Asia grows a very tall branching tree with pink flowers, called tamarind. The name comes from the Arabic word tamarindi and means Indian date. The Latin name of this plant is Tamaríndus índica, that is, Indian tamarind. It is the only representative of the genus Tamarind, belonging to the legume family.

Title in other languages:

• lat. Tamarindus indica;
• English Tamarind;
• German Indian Dattei;
• fr. Tamarine.

Tamarind is also called "Indian date"

Appearance

The tamarind tree has a striking appearance.

The tree looks very impressive

Peculiarities:

• The trunk of the tree is thick and tall. According to some sources, it reaches a height of up to 25 meters. The heartwood is dense, dark red, and the sapwood is less durable, yellowish in color. In regions with a humid tropical climate, tamarind is an evergreen plant.
• Tamarind leaves are paired and slightly pale green in color. Each of them consists of 10 to 40 thin leaves. Like mimosa leaves, they fold when touched and at night.
• Tamarind flowers are more often pink with five petals. There are also representatives with yellow flowers with red stripes. Flowers are collected in inflorescences
• Tamarind fruits are formed from racemose inflorescences and ripen from May to June. Fruits are formed in the form of pods, pointed at the end. The pods reach a length of about 20 cm and a width of 2-3 cm. They are painted brown. They have a fragile shell and reddish-brown flesh inside.
• Inside the pulp (pulp) of tamarind pods are up to 14 irregularly shaped seeds. They are hard smooth with a dark brown color.

Tamarind leaves - paired, fruits - in the form of pods

The tamarind blooms so beautifully

Tamarind is a tall and powerful tree

Where does it grow

The true homeland of tamarind is the eastern part of Africa, but several millennia BC it was brought to the tropical regions of Asia and began to be grown there. And in the 16th century it was introduced to North and South America. As a result, today tamarind grows wild only in Sudan, and is grown in tropical climates on all continents of the Earth.

Harvesting

As already noted, tamarind is a year-round green plant. However, it bears fruit only once a year. Ripening of fruits of the Indian date falls on August-September.

The most correct signal for harvesting is the easy separation of the pods from the plant. Tamarind fruit pods, both in ripe and unripe form, are of particular value. Their pulp is added to dishes as a spice. Tamarind spices are especially popular in Indian cuisine.

Tamarind is harvested when the pods easily separate from the plant.

Seasoning

Tamarind seasoning can be made in two ways:

1. In the first method, tamarind fruits are harvested, the pulp is separated from the skin and seeds. The remaining pulp is dried in natural conditions and used as a seasoning. Dried tamarind pulp has a sour taste. It is used in cooking and medicine. Store such tamarind under optimal storage conditions for no more than 3 years.
2. In the second method, the pulp is also separated from the skin, the seeds are taken out, and the pulp is broken or finely chopped. Boil 225 grams of this pulp with 250 ml of water for 10 minutes. The liquid is completely squeezed out of the cooled pulp. Then the pulp is thrown away, and the dishes are seasoned with liquid.

Delicious meat seasoned with tamarind

Peculiarities

Tamarind trees and fruits have the following features:

1. Tamarind pulp has an unusual sweet and sour taste. It tastes like dried apricots, prunes and apple jam.
2. However, unripe, that is, green fruits are very acidic.
3. The consistency of the pulp resembles the consistency of dried fruits and toffee sweets.
4. Even the smell of Indian dates is sweet.

Beneficial features

Tamarind Indian benefits as:

• bactericidal;
• anti-infectious;
• anti-inflammatory;
• laxative;
• immunostimulating agent.

Tamarind restores immunity and relieves inflammation

Contraindications

The use of tamarind has a number of restrictions:

1. It can not be used by people with stomach and intestinal ulcers.
2. Prohibited for use by persons with diseases of the digestive gland.
3. Excessive consumption of Indian dates can lead to diarrhea.

Oil

Tamarind seeds are a breeding tool and a valuable product for the extraction of amber oil at the same time. Amber tamarind oil is essential, and is considered a valuable product in modern and folk medicine, and in addition in cosmetology.

Tamarind oil is an ingredient in many cosmetic products.

Medicinal properties

1. This oil is a natural energizer, thanks to which it is able to strengthen the body's immune system. 100% oil, extracted by direct pressing from tamarind seeds, completely replaces the vitamin-mineral complex for the body. This will help maintain and maintain health for a long time.
2. It has astringent ability, thereby solving problems with the digestive system.
3. It has a relaxing and tonic character due to the aromatic oils contained in it. They are able to normalize blood pressure.
4. Pure oil can be used as an antipyretic and an effective antiseptic.
5. Tamarind oil acts as an antihelminthic drug.
6. With dysentery, the oil itself and roasted tamarind seeds help to get rid of tapeworms and roundworms.
7. In addition to the above qualities, Indian date oil is able to restore vision, eliminate barley and relieve rheumatic back pain.

Tamarind can help cure many diseases

Cosmetic properties

1. The moisturizing quality of tamarind oil will come in very handy for the facial part of the skin. For best results, this valuable ingredient can be added to soaps, tonics, face lotions, creams, etc.
2. Has an antioxidant effect. Gives the face a healthy look. Cosmetic products containing natural Indian date oil guarantee regular care, moisturizing, and healing of your skin.
3. Protects against dehydration, thanks to its ability to restore the water-lipid barrier.
4. Makes skin elastic.
5. Tones and improves the color of tired skin.

With tamarind oil, you can do a massage, which will positively affect your well-being

Application

Thus, tamarind oil is a very valuable product both in medicine and cooking, as well as in cosmetology. Combining all the data about this oil, you can make a short list of applications for this product in these three areas:

In cosmetology

1. In its pure form for the purpose of care and nutrition of the skin of the face and body. At the same time, it must be remembered that in this case, it is necessary to peel (scrub) the skin at least once every 7 days. Since little quickly renews skin cells, they need to be eliminated from the skin. Otherwise, clogging of pores cannot be avoided. Moreover, natural oils are better absorbed and do not leave a greasy film if they are applied to the previously scrubbed, cleaned and moisturized surface.
2. For hair care, you can make a mask from oil. Just do not apply it to wet hair, as in this case, the hair can take on an ugly appearance as soon as it dries. A small amount of oil applied to dry, clean hair will add shine and shine to the hair, as well as eliminate the electricity of the hair.
3. This oil can be added to purchased skin care and protection products: various creams, lotions, masks, shampoos, balms, etc. this will enrich their composition and bring more benefits.
4. Homemade cosmetics can also be made from tamarind oil. Such products are often made on the basis of several types of oils. In this regard, it must be remembered that excessive application of essential oils can lead to skin irritation. Therefore, they must be made on the basis of base oil. In this form, they will bring great benefits and will not harm the skin. masks from oils very actively balance the skin, bringing it back to normal. Dry or oily skin becomes normal thanks to the regulation of sebum production.

Cosmetics with tamarind are not very common here, but they are in demand abroad

In cooking

In cooking, tamarind oil is used to flavor and enrich dishes and products:

• as fillings and dressings for salads;
• seasoning for dishes and sauces;
• squeeze out juices;
• as an additive in sweets and marinades.

In medicine

In medical practice, it is taken orally for:

• recovery of the body;
• solving skin problems;
• used as an antiseptic.
• used against dandruff and fungus.
• it is able to smooth out cellulite, remove excess fluid and renew subcutaneous fat, which helps to smooth out wrinkles.

Juice

From the fruits of the Indian date, you can get a very useful and unique juice in its composition, which is made from the pulp of tamarind. To do this, soak its pulp in water for some time. Then they are passed through a fine sieve, the pulp is discarded, and the juice is consumed.

Delicious drinks are prepared with tamarind juice

Application

In cooking

In the kitchen, the Indian date has long found its place as:

1. Pastry. Prepared by candied tamarind pulp. They produce sweets, ice cream, sherbet, jellies and jams.
2. Drink. Prepared from ripe fruits.
3. Snack. Also prepared from the ripe pulp of tamarind.
4. confectionery additive. Added in the manufacture of cookies, sweets and other pastries.
5. Spices. To soften the taste of spicy dishes, the pulp of green tamarind fruits is added - a paste.

Pasta is often used in the preparation of a wide variety of dishes.

The fruit of the tamarind tree is very popular in Indian cuisine. It is actively added to salads, when pickling seafood, in chutney sauce, and when preparing fish and rice dishes.

In the UK, tamarind is one of the most important ingredients in the world-famous Worcester or Worcestershire sauce.

Consider the recipes for preparing some dishes with the addition of tamarind fruits.

Shrimps with Indian dates

First you need to prepare tamarind sauce, for which you need to pour 15 ml of water with half a tablespoon of tamarind pulp.

After some time, squeeze out all the juice from the fruit. The pulp itself can be thrown away. After that, peel 200 grams of shrimp. Mix shrimp with tamarind juice, salt and a teaspoon of sugar. Put to marinate for a quarter of an hour.

Heat a frying pan with 3 tablespoons of vegetable oil. Thoroughly fry the marinated shrimp. Can be slightly overcooked. Then put on a plate and crush to the table.

Shrimps with tamarind sauce have a pleasant aroma

Tomato soup with tamarind paste

• Heat clarified ghee (ghee) in a frying pan and put a teaspoon of ginger paste and two teaspoons of garlic-pepper paste.
• Fry for 2 minutes.
• Sprinkle the fried pasta with teaspoons of ground cumin and ground coriander.
• Chop 2 cans of tomatoes in their own juice.
• Place them in the skillet and add a tablespoon of tamarind paste.
• Cover the pan with a lid and keep for 5 minutes.
• Remove the speedo from the tile. Cool down.
• Transfer the entire mixture to a blender and blend.
• Boil half a liter of vegetable broth.
• Add stock to broth.
• Put 2 tablespoons of tomato paste, salt and one teaspoon of cane sugar.
• Cook for 3 minutes and then remove from heat.
• Pour the warm soup into soup bowls or broth bowls.
• Put a tablespoon of natural yogurt or curdled milk and serve.

Many dishes are cooked with tamarind paste

Chicken with mango

Required Ingredients:

• Chicken breast fillet - 4 pieces.
• Tamarind paste - 2 tablespoons.
• Chili sauce - 2-3 tablespoons.
• Starch - 1 teaspoon.
• Vegetable oil - 2 tablespoons.
• Slightly unripe mangoes or peaches - 3-4 pieces.
• Freshly grated ginger - 1 tablespoon.
• Garlic - 1 clove.
• Green onions - 3 feathers.
• Onions - 2 pieces.
• Chicken broth - 3 liters.
• Salt.

So far, tamarind is exotic for us. Try to cook a couple of dishes, you will like it

First you need to cut the chicken breasts into strips. Then mix them with tamarind paste and vegetable oil. After salting, refrigerate for 24 hours.

The next day, boil the chicken broth, take the bowl of chicken out of the refrigerator.

After the mixture reaches room temperature, add it to the stock pot. Add chili sauce, starch and some tamarind paste. Leave for a while.

Then take the chicken strips out of the mixture and place it on napkins or clean paper. Heat up a frying pan with oil. Cut the fruit into small pieces, flatten and chop the garlic. Cut green and regular onion. Fry garlic and ginger in a pan. Then put 1 cup of chopped fruit and onions.

Then add chicken strips, pour broth on top and sprinkle with starch. Salt a little. Bring to a thick, homogeneous mass while stirring. Serve with boiled rice sprinkled with green onions.

In medicine

Fruits, oil and preparations based on tamarind are indispensable remedies for:

• disorders of the digestive system;
• arrhythmias;
• tachycardia;
• high blood pressure;
• violations of the liver;
• jaundice;
• helminthic diseases.

Useful substances of tamarind improve digestion. The components contained in them cleanse the intestines, retain fluid in it, which makes teas based on the fruit of the tamarind tree an excellent thirst-quenching drink. Quickly lowers blood pressure. Tamarind decoction normalizes the functioning of the liver, and 7-10 days is able to rid the body of worms. Also suitable for small children.

Tamarind, when used correctly, can cure many diseases.

Improving the Digestive System with Dried and Fresh Fruits and Seeds

To cleanse the intestines, it is necessary to consume 30-50 grams of tamarind fruits with a large volume of liquid. After 3-4 hours, the intestines are completely cleared. This process cleanses the intestinal walls, and yet the beneficial components are absorbed by them. Therefore, this action can be repeated several times during the day.

Tea that relieves fever

How to brew this tea: Pour 50 grams of dry roots of a tamarind tree with 200 ml of boiling water. Cover and leave to infuse for 10 minutes. After the tincture is ready, drink 45-50 ml several times a day. Such a tincture reduces heat faster and for a longer time than known antipyretics.

Such tea also has an astringent effect, which allows food to stay in the body longer, thereby allowing it to absorb more nutrients.

Tamarind Tea Helps Eliminate Fever

Infusion for high blood pressure

How to prepare the infusion: pour 25-30 grams of dried and crushed tamarind flower petals into 200 ml of boiling water. Leave the tincture for 2 hours. Filter, cool and consume 25-30 ml 2-3 times a day. The effect can be felt after 3-5 minutes: blood pressure, heart rate normalize, shortness of breath and other adverse symptoms disappear.

Seed-based laxative

Pour about 20-30 dried seeds of the tamarind tree into 300 ml of boiling water. Boil over high heat, then lower the heat and simmer for 15-20 minutes. Cool and filter. Pour into a glass dish, cover and refrigerate. Drink 50 ml of decoction in case of constipation. The result usually occurs after 2-3 hours after taking the drug. You can keep in the refrigerator and drink no more than 30 days.

seed decongestant

To remove worms from the body with the help of tamarind, 30-40 pieces of tamarind seeds are needed. The seeds must be fried in a hot frying pan without oil for 1-1.5 minutes, while stirring must be done. Pour onto a plate and set aside. Consume before meals or during. The effect can be felt in a week or a maximum of 10 days. In this case, the seeds should be taken regularly, 5-7 seeds 2-3 times a day.

Tamarind seeds are a good remedy for worms

When losing weight

Tamarind fruits, as well as tamarind medicines, can help in the weight loss process. This is achieved due to the following features of tamarind:

1. The hydroxycitric acid contained in the composition of tamarind fruits prevents enzymes from performing the function of accumulating nutrients “in reserve”.
2. The same acid is able to burn fat cells.
3. It helps reduce appetite, which leads to additional weight loss.
4. When the chemicals in tamarind are absorbed into the bloodstream, serotonin levels increase in the human body and the desire to eat disappears.

Tamarind is an effective remedy for weight loss

In cosmetology

As already noted, the fruits of Indian dates are widely used in cosmetology:

• They are added in the production of cosmetics.
• Tamarind water is used in spas for wrapping.
• Housewives make various skin masks from the pulp of tamarind.

Scrub with tamarind is an excellent remedy for improving skin condition.

cultivation

Tamarind propagates through seeds. He loves moisture and light, in view of which he needs to be planted in places under the sun and watered every day. Top dressing to carry out 1 time in 2-3 months.

The landing process is as follows:

• Prepare a light and shallow substrate. The seeds should germinate in a week.
• Remove the seeds from the pulp. Soak in water for 2 hours. Stick the seeds into the ground and sprinkle with earth about 1 cm. In order to speed up the growth of tamarind seeds, they can be covered and placed in a warm place. The temperature should be in the range of 20 to 25 C.
• It is necessary to ventilate daily for 10-15 minutes and moisten the ground with a sprayer.
• Seedlings appear after 3 weeks.

Tamarinds bloom, as a rule, after at least 6 years after planting the seeds. The best conditions for tamarind are fertile, slightly acidic soil, but in saline soil, tamarind will be able to survive and grow well.

In our climate, tamarind is grown at home.

Tamarind can be grown even in a pot on the windowsill

Varieties

Tamarind is the only representative of its kind, but it has several varieties. The most popular are:

• Tamarind - Makam (Makham) - Indian date.
• Tamarind - Pink Manila.
• The remaining varieties of this tree, which have a much sour taste, are widely cultivated in the tropical regions of Asian countries, South America and Africa.

Tamarind is a plant of the legume family. The fruits are also called "Indian dates". East Africa is considered the birthplace of this plant. Today you can find tamarind almost throughout tropical Asia. In a wild form, this fruit can only be found in Sudan.

The fruits are bent pods that are pointed towards the end. Under the thin brown-brown skin there is a pulp and dense brown seeds (see photo).

Beneficial features

The composition of tamarind includes a large amount of thiamines - vitamins that are needed for the transmission of nerve impulses, as well as for the normal functioning of the musculoskeletal system. In addition, these beneficial substances have a positive effect on the digestive system.

Tamarind also contains a large amount of potassium, which is necessary for the normal functioning of the heart and smooth muscles. In addition, the fruit contains iron, which is necessary for faster and more efficient delivery of oxygen to the cells of the body. Tamarind has a positive effect on the condition of the heart and blood vessels, and it also reduces the level of cholesterol in the blood. The fruit has an anti-inflammatory and regenerating effect.

The benefits of tamarind for people suffering from diabetes have been experimentally proven, but only if the fruits are consumed in small quantities. Tamarind is used to prepare various medicines that are used in the treatment of many different diseases. The fruits are an excellent antifungal agent.

Use in cooking

Tamarind is widely used in Asian and Latin American cuisine. For example, the pulp of ripe fruits has an unusual sour taste, which makes it possible to use it as a spice. In addition, it is used to prepare a variety of mixtures and sauces, which are perfectly combined with products of plant and animal origin.

Mature pulp is sweet enough that it can be easily used to make desserts such as candy, ice cream, etc. Tamarind pulp is used in the formulation of various sauces. In addition, the fruit can be dried, salted, candied, frozen and pressed.

Tamarind benefits and treatment

The benefits of tamarind are widely used in traditional medicine recipes. Moreover, not only fruits are used, but also other parts of the plant. If prepared as a tea or infusion from the bark, it can be used to alleviate infectious fever and bronchial asthma. In addition, such a drink has an astringent property, which means that it will be useful to use it for diarrhea. A decoction based on flowers has the ability to reduce blood pressure in hypertension. Tamarind pulp has a mild laxative effect.

In folk medicine, you can also use the seeds of the fruit, which, when fried, will help get rid of tapeworms, and improve the condition of nematodes and dysentery. Tea made from the leaves of the plant can be used to treat conjunctivitis in the eyes. In addition, the drink will help get rid of a sore throat during the period of viral and infectious diseases, if you gargle with it. Perhaps this is due to the antiseptic properties of such tea.

Harm of tamarind and contraindications

Harm tamarind can bring people with individual intolerance to the product. It is worth refusing to eat fruits with hyperacid gastritis and ulcers. Contraindications to the use of the fruit are in people with diseases of the digestive glands. It is also worth controlling the amount of fruit eaten, as overeating threatens with diarrhea.

The tree can reach 20 meters in height and remains evergreen in regions without dry seasons. The wood consists of a dense dark red heartwood (heartwood) and soft yellowish sapwood.

The leaves are alternate, pair-pinnate, consisting of 10-40 thin leaflets.

The flowers are pink irregular five-membered, collected in inflorescences.

The fruit is a brown pod about 20 cm long and 2-3 cm wide, consisting of a fleshy pericarp and many dense seeds. Seeds can be cut to promote germination.

Title in various languages[edit | edit wiki text]

Tamarind is also called Indian date, is this a translation from Arabic ??? ???? Tamr Hindi. In Malaysia it is called And you in Malay and swee boei in the Hokkien dialect. In Indonesia it is also called asem(or And you) Java(means Javanese aces) in Indonesian. In the Philippines it is called - " sampalok". In India it is called imly(in Hindi) tetulus- ?????? (Bengal), siyambhala- ?????? (Sinhalese), chintacetta - Chintachettu(tree) and chintapandu - Chintapandu(fruits) in (Telugu), but in Tamil????? and Malayalam???? - bullets (puli). In the Kannada language - hunase?????. in Malagasy - voamadilo (voamadilo). The corresponding Vietnamese term is me. In Thailand it is called ma-hkam. Tamarind is a symbol of the Thai province of Phetchabun.

Another name for tamarind, mentioned in the 6-volume Plant Life, ed. acad. Takhtadzhyan - "Dakar". In German, the name is very similar - Tamarind. In Chinese - ??, ???, ?? (tracing from Thai) and ???.

Economic importance and application[edit | edit wiki text]

The pulp of the fruit is edible. It is used as a spice in both Asian and Latin American cuisines. It is an important ingredient in UK-popular Worcestershire Sauce and HP Fruit Sauce ( HP sauce). The pulp of green fruits is very sour in taste and is used in the preparation of spicy dishes. Ripe fruits are sweeter and can be used to make desserts, drinks, and snacks.

Fruit pulp preserved with sugar syrup is used, which is a brown viscous mass of a pleasant sour-sweet fruit taste, which contains mesocarp fibers and reddish-brown shiny smooth hard seeds of a rounded square shape.

In the temples of Asian countries, tamarind pulp is used to clean brass jewelry from oxides, grease and patina.

The wood has a rich red color. Due to its density and strength, tamarind wood is used to make furniture and flooring. Rods were also made from the branches of the tree.

The tamarind tree is very common in southern India and is used there, among other things, to provide shade over the roads. The trees have been chosen by monkeys who feast on ripe fruits.

The pulp, leaves and bark are also used in medicine. In the Philippines, for example, the leaves are traditionally used to make an herbal tea that relieves fever from malaria. Due to its healing properties, tamarind is used in Ayurveda to treat diseases of the digestive tract.

Tamarind fruits

Tamarind is an essential ingredient in southern Indian cuisine, where it is used to make kuzambu or sambar, a popular Tamil Nadu liquid dish called pulikkuzambu, puliyodarai rice, and various chutneys. Tamarind is sold as a sweet in Mexico (e.g., pulparindo) and in various forms in South Asia: dried, salted, candied, frozen, etc.). Pad thai is one of the most popular Thai dishes, the main flavor of which is tamarind.

Tamarind sauce is served with lamb.

Tamarind planted at the site of the founding of the city of Santa Clara (Cuba)

In Latin America, especially in Mexico, as well as among immigrants from Latin America in the United States, this fruit is very popular and is used in all sorts of ways. Tamarindo is a hard candy and hard candy with a characteristic aroma and taste.

The tamarind is the official tree of Santa Clara in Cuba and is featured on the city's coat of arms.

Growing and using the beneficial properties of tamarind

Botanical characteristics of tamarind

Tamarind is an evergreen and tall tree that belongs to the legume family. The tamarind has a thick and powerful trunk, which can be about 25 meters high. The tree is very branched and has many leaves, which are arranged in bunches of 10–40 pieces. The plant blooms very beautifully: pink flowers appear on the branches of the tree, sometimes they are also yellow with red stripes. Tamarind flowers, each consisting of 5 petals, are collected in inflorescences-brushes. Tamarind fruits are long beans, indehiscent, slightly curved, brown in color. Inside the fruit there is a sweetish smell and reddish-brown pulp, which contains several smooth hard seeds. Fruit ripening occurs from May to June.

Wild tamarind can be seen in Sudan, America, the Caribbean and Asia. In other tropical countries, this tree has been successfully cultivated for several thousand years.

Growing Tamarind

Tamarind is a moisture-loving and light-loving plant, so it is planted in a sunny place and regularly watered the soil. When watering, it is necessary to look so that there is no stagnation of water in the pan. That is why you need to make good soil drainage. Fertilizers should be applied to the soil no more than 1 time in 2-3 months.

Tamarind is propagated by seeds. To do this, you must first prepare a light and shallow substrate. Seeds germinate within 7 days. Such plants will be able to bloom only after at least 6 years after planting the seeds. Fertile slightly acidic soil is most suitable for this plant, however, tamarind will also develop normally on a saline substrate.

Before the formation of 3 skeletal branches in young plants, it is necessary to make a crown formation. In the future, sanitary pruning of the tree crown is carried out.

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Useful properties of tamarind

Tamarind is used to make a tea that is excellent for asthma, diarrhea, and fever from infections. A decoction of tamarind has a laxative property. The plant increases appetite and can lower blood pressure. Thanks to the beneficial substances contained in tamarind, it is used for diseases of the stomach or for problems associated with the digestion of food in the body.

Tamarind contains organic acids, vitamin A and other substances that are used for various diseases. In addition, tamarind has astringent and antihelminthic properties.

The use of tamarind

For medicinal purposes, the pulp, bark and leaves of tamarind are used. Most often, this plant is used for diseases of the gastrointestinal tract and digestive problems. The seeds of the plant are roasted and used for worms. Tamarind tea helps with conjunctivitis and other inflammatory eye infections. In addition, tea from this plant is used as a rinse for acute respiratory infections and influenza. Oddly enough, but tamarind is a strong female aphrodisiac.

Mousse is prepared from tamarind, which is used as a good laxative. Tamarind water is used for sore throats.

Tamarind mousse. Take the pulp of tamarind beans and pour boiling water over it, then rub it and evaporate it to the consistency of thick juice. Next, add a little sugar, mix - and the mousse is ready. This mousse is used to normalize the process of digestion. Also, this composition is a laxative.

Contraindications to the use of tamarind

Tamarind is contraindicated in people who have stomach ulcers, intestinal ulcers or diseases of the digestive glands. Tamarind should not be taken in excessive doses as this will lead to diarrhea.

Read also:

The energy value of the Tamarind product (Proportion of proteins, fats, carbohydrates):

Proteins: 2.8 g (~11 kcal) Fats: 0.6 g (~5 kcal) Carbohydrates: 62.5 g (~250 kcal)

Energy ratio (b|g|y): 5%|2%|105%

Tamarind: properties

Nutritional value | Vitamins | Minerals

How much does Tamarind cost (average price per 1 kg.)?

The Indian date or tamarind belongs to the legume family and is the only representative of the isolated genus Tamarind. The plant is native to Africa and Madagascar. The wild species of the tamarind plant grows in Sudan and almost throughout Asia. It is noteworthy that tamarind began to be cultivated already several thousand years before our era. Tamarind is a popular and widespread plant in countries such as Malaysia, the Philippines, Indonesia, India, Thailand, Vietnam, China, Japan, as well as Canada and Latin America.

In cooking, the pulp of tamarind fruits is used, from which pasta or tamarind sauce is made. Tamarind fruits are considered an excellent spice, which is used in dishes not only of Asian, but also of Latin American cuisine. Often tamarind is an ingredient in other well-known sauces. For example, the famous English Worcestershire sauce cannot be made without tamarind, which gives the final product a sweet and sour taste and distinctive aroma.

The tamarind tree reaches a height of about 20 meters and remains evergreen in the climatic zones where the plant grows. Tamarind leaves consist of at least 10 thin and small leaves. The tamarind fruit looks like a bean pod. The pulp of unripe tamarind fruits is quite sour in taste, which is used by Asian cooks in fiery spicy dishes. Ripe tamarind fruits acquire a bright and sweet taste. I do not use this tamarind as a seasoning.

Ripe tamarind fruits are used to make Asian sweets and drinks. In addition to cooking, tamarind is used in medicine. The beneficial properties of tamarind have been known to mankind since ancient times. For example, in the Philippines, tamarind leaves are used to make a healing herbal tea that can strengthen the immune system and help with recovery from serious illnesses such as fever or malaria. In Indian folk medicine, Ayurveda, tamarind occupies one of the main places.

Tamarind is a component of all medicinal infusions that help in the prevention and treatment of diseases of the gastrointestinal tract. In addition to the leaves and fruits of the tamarind tree, traditional medicine recipes use the bark of the plant, on the basis of which healing infusions are made. The beneficial properties of tamarind are contained in the vitamin and mineral composition of the fruits of the plant. Vitamins of group A, as well as active natural compounds and minerals make tamarind a useful food product. Latin America does not lag behind the Asian region and actively uses tamarind in its national cuisine.

Pulparindo, a tamarind sweet, is incredibly popular in Mexico. Tamarind is eaten fresh or dried. Frozen or candied tamarind fruits are also found. In our latitudes, you can buy tamarind paste in specialized stores. In the US as well as Europe, tamarind sweets are in demand, which have a distinctive fruity taste and aroma. In Cuba, the tamarind tree has been honored to become the symbol of the whole city of Santa Clara. Tamarind is depicted on the coat of arms of the city.

Product proportions. How many grams?

The nutritional value

Outwardly, tamarind (Indian date) is a bit like a peanut, although under the crust it does not contain a nut, but a fibrous, sticky, brown, sweet and sour pulp with large seeds. This product is popular in Africa, India, Indonesia, Mexico and the Caribbean.

Indian dates are used to make jams, sweets, chutney sauce and a collection of Mexican spices. Although out of habit, tamarind may seem sour.

Nutritional value of tamarind

Like other tropical fruits, tamarind's calorie content is mainly made up of carbohydrates. Total in? a cup of peeled Indian dates contains 140 calories, 38 g of carbohydrates, 3 g of dietary fiber and 2 g of protein. Plenty of vitamin C, B vitamins (especially thiamine, niacin, and riboflavin), magnesium, and phosphorus.

The pulp of the Indian date is rich in thiamine. This vitamin is necessary for the transmission of nerve impulses, the normal functioning of the musculoskeletal system and the digestive system. Tamarind is a rich source of potassium, a trace element necessary for the functioning of the heart and smooth muscles. Also, this wonderful product contains a lot of iron, which contributes to the delivery of oxygen to every cell in your body.

The sour taste of Indian dates comes from hydroxycitric acid (HCA). Its chemical composition is similar to citric acid. According to scientists at the Pittsburgh Medical Center, tamarind rind is an ideal source of this substance, although it is found in some other fruits.

Useful properties of tamarind

Among the beneficial properties of tamarind, one should note its beneficial effect on the health of the heart and blood vessels, lowering cholesterol levels in the blood, preventive and curative qualities for stomach ulcers, anti-inflammatory effect in various febrile conditions, restorative effect after sunstroke and paralysis, etc.

In folk medicine, the Indian date is known for its antibacterial and antifungal properties. It enhances the effect of ibuprofen on the human body. On the basis of tamarind, a decoction is prepared for gargling with sore throat. The simultaneous use of this fruit along with alcoholic beverages weakens the intoxicating effect of alcohol.

Tamarind for lowering cholesterol

Initially, the effect of tamarind on cholesterol levels was seen in poultry. A diet rich in Indian dates lowered blood cholesterol levels in chickens. For humans, these fruits have shown similar results. Among the participants in the experiment, a decrease in blood pressure was noticed. The results of this curious study were published in the Pakistani Journal of Pharmaceutical Sciences.

Scientists suggest that the beneficial properties of tamarind for the heart and blood vessels are due to the high level of antioxidants, especially vitamin C and plant phenols. These substances protect low density lipoproteins from oxidation by free radicals, thereby preventing the formation of plaques on the walls of blood vessels. According to the Malaysian Journal of Nutrition, the maximum concentration of beneficial phenols in Indian dates is reached when heated to boiling point.

Tamarind for Digestion

In the practice of Ayurveda, tamarind is used to treat digestive disorders, normalize appetite, and reduce gas formation. An article in the Journal of Human Ecology credits Indian dates with beneficial properties such as curing diarrhea and constipation, stopping vomiting, relieving abdominal pain, and neutralizing the effects of food poisoning.

Tamarind may act as a natural laxative, although the biochemical mechanisms behind this beneficial property remain unclear. To relieve acute attacks of constipation, it is recommended to eat 10-50 g of Indian dates. Moreover, mixing them with other laxatives is not prohibited.

Tamarind for Diabetes

Indian dates have carbonate-blocking potential, making them a promising product for the treatment and prevention of diabetes. The amazing health benefits of tamarind were brought to the attention of the medical community by Harry G. Preuss when he published an interesting article in the Journal of the American College of Nutrition in 2009. It says that eating this exotic fruit helps prevent the development of diabetes and obesity.

An excessive concentration of processed carbohydrates in the diet leads to the development of resistance and a decrease in the sensitivity of cells to insulin, and as a result, to diabetes. Dr. Preuss sees the solution to the problem in choosing foods that slow down the absorption of carbohydrates, i.e. are inhibitors of the enzyme amylase.

Plant foods that are beneficial for diabetics include blueberries, rosemary, green tea, and tamarind. Their regular consumption helps to lower blood glucose levels. To a certain extent, these natural ingredients are more effective and safer than traditional insulin therapy because they are in harmony with the biological systems of the body.

Add to the hypoglycemic potential of Indian date the fact that its tannins reliably protect pancreatic cells from oxidative stress (a Pakistani study led by Dr. Mahmusadeh-Sageb), and you get the perfect product for a diabetic.

Tamarind for weight loss

Indian date speeds up metabolism and can be useful in losing weight. Hydroxycitric acid in its composition blocks the activity of enzymes involved in the deposition of nutrients. Tamarind suppresses hunger, promotes fat burning and increases serotonin levels in the body.

The mucous membrane of the stomach and intestines often suffers from the corrosive action of digestive acids. There are signs of stomach ulcers, ulcerative colitis and other inflammatory diseases. A strict diet, constant malnutrition, rigid dietary restrictions only exacerbate the situation. The Indian date is ready to help here too. When necessary, it inhibits the production of gastric juice and fights inflammation.

Tamarind-derived hydroxycitric acid (500 mg 3 times a day) is popular in the US as a dietary food supplement. But personally, I tend to trust natural vegetables and fruits, rather than extracts and extracts from the pharmaceutical industry.

Tamarind in cooking

Indian date has found wide application in Indian cooking. It is an active ingredient in many sour dishes (Indian sour seafood salad and chutney), fish and rice dishes. Candied tamarind pulp is a popular confection.

Contraindications

The nutritional composition of the Indian date does not pose a terrible threat and does not cause complaints from nutritionists. But until all or almost all of the beneficial and harmful properties of tamarind receive scientific confirmation, you should not get carried away with its sour pulp during pregnancy and lactation, with diseases of the liver and kidneys. With some caution, diabetics should eat Indian dates because of possible sugar spikes.

Outwardly, tamarind (Indian date) is a bit like a peanut, although under the crust it does not contain a nut, but a fibrous, sticky, brown, sweet and sour pulp with large seeds. This product is popular in Africa, India, Indonesia, Mexico and the Caribbean. Indian dates are used to make jams, sweets, chutney sauce and a collection of Mexican spices. Although out of habit, tamarind may seem sour.

Like other tropical fruits, tamarind's calorie content is mainly made up of carbohydrates. Just ½ cup of peeled Indian dates contains 140 calories, 38 g of carbohydrates, 3 g of dietary fiber and 2 g of protein. Plenty of vitamin C, B vitamins (especially thiamine, niacin, and riboflavin), magnesium, and phosphorus.

The pulp of the Indian date is rich in thiamine. This vitamin is necessary for the transmission of nerve impulses, the normal functioning of the musculoskeletal system and the digestive system. Tamarind is a rich source of potassium, a trace element necessary for the functioning of the heart and smooth muscles. Also, this wonderful product contains a lot of iron, which contributes to the delivery of oxygen to every cell in your body.

The sour taste of Indian dates comes from hydroxycitric acid (HCA). In its chemical composition and properties, it is similar to citric acid. According to scientists at the Pittsburgh Medical Center, tamarind rind is an ideal source of this substance, although it is found in some other fruits.

Beneficial features

Among the beneficial properties of tamarind, it should be noted its beneficial effect on the health of the heart and blood vessels, lowering cholesterol levels in the blood, preventive and curative qualities for stomach ulcers, anti-inflammatory effect in various febrile conditions, restorative effect after sunstroke and paralysis, etc.

In folk medicine, the Indian date is known for its antibacterial and antifungal properties. It enhances the effect of ibuprofen on the human body. On the basis of tamarind, a decoction is prepared for gargling with sore throat. The simultaneous use of this fruit along with alcoholic beverages weakens the intoxicating effect of alcohol.

To lower cholesterol

Initially, the effect of tamarind on cholesterol levels was seen in poultry. A diet rich in Indian dates lowered blood cholesterol levels in chickens. For humans, these fruits have shown similar results. Among the participants in the experiment, a decrease in blood pressure was noticed. The results of this curious study were published in the Pakistani Journal of Pharmaceutical Sciences.

Scientists suggest that the beneficial properties of tamarind for the heart and blood vessels are due to the high level of antioxidants, especially vitamin C and plant phenols. These substances protect low density lipoproteins from oxidation by free radicals, thereby preventing the formation of plaques on the walls of blood vessels. According to the Malaysian Journal of Nutrition, the maximum concentration of beneficial phenols in Indian dates is reached when heated to boiling point.

For digestion

In the practice of Ayurveda, tamarind is used to treat digestive disorders, normalize appetite, and reduce gas formation. An article in the Journal of Human Ecology credits Indian dates with beneficial properties such as curing diarrhea and constipation, stopping vomiting, relieving abdominal pain, and neutralizing the effects of food poisoning.

Tamarind may act as a natural laxative, although the biochemical mechanisms behind this beneficial property remain unclear. To relieve acute attacks of constipation, it is recommended to eat 10-50 g of Indian dates. Moreover, mixing them with other laxatives is not prohibited.

From diabetes

Indian dates have carbonate-blocking potential, making them a promising product for the treatment and prevention of diabetes. The amazing health benefits of tamarind were brought to the attention of the medical community by Harry G. Preuss when he published an interesting article in the Journal of the American College of Nutrition in 2009. It says that eating this exotic fruit helps prevent the development of diabetes and obesity.

An excessive concentration of processed carbohydrates in the diet leads to the development of resistance and a decrease in the sensitivity of cells to insulin and, as a result, to diabetes. Dr. Preuss sees the solution to the problem in the choice of foods that slow down the absorption of carbohydrates, i.e., are inhibitors of the enzyme amylase.

Plant foods that are beneficial for diabetics include blueberries, green tea, and tamarind. Their regular consumption helps to lower blood glucose levels. To a certain extent, these natural ingredients are more effective and safer than traditional insulin therapy because they are in harmony with the biological systems of the body.

Add to the hypoglycemic potential of Indian date the fact that its tannins reliably protect pancreatic cells from oxidative stress (a Pakistani study led by Dr. Mahmusadeh-Sageb), and you get the perfect product for a diabetic.

For weight loss

Indian date speeds up metabolism and can be useful in losing weight. Hydroxycitric acid in its composition blocks the activity of enzymes involved in the deposition of nutrients. Tamarind suppresses hunger, promotes fat burning and increases serotonin levels in the body.

The mucous membrane of the stomach and intestines often suffers from the corrosive action of digestive acids. There are signs of stomach ulcers, ulcerative colitis and other inflammatory diseases. A strict diet, constant malnutrition, rigid dietary restrictions only exacerbate the situation. The Indian date is ready to help here too. When necessary, it inhibits the production of gastric juice and fights inflammation.

Tamarind-derived hydroxycitric acid (500 mg 3 times a day) is popular in the US as a dietary food supplement. But personally, I tend to trust natural vegetables and fruits, rather than extracts and extracts from the pharmaceutical industry.

Application in cooking

Indian date has found wide application in Indian cooking. It is an active ingredient in many sour dishes (Indian sour seafood salad and chutney), fish and rice dishes. Candied tamarind pulp is a popular confection.

Contraindications

The nutritional composition of the Indian date does not pose a terrible threat and does not cause complaints from nutritionists. But until all or almost all of the beneficial and harmful properties of tamarind receive scientific confirmation, you should not get carried away with its sour pulp during pregnancy and lactation, with diseases of the liver and kidneys. With some caution, diabetics should eat Indian dates because of possible sugar spikes.