Common Name: Tamarind
Scientific Name:
Tamarind (Tamarindus indica). It belongs to the legume family (Fabaceae), which
is part of the class Angiosperms.
Description: Tamarind is a
legume tree that bears edible fruit. Native to tropical Africa, it produces
brown, pod-like fruits containing a sweet and delicious pulp used in cuisines
worldwide. Tamarind is a long-lived tree, reaching a maximum crown height of 12
to 18 meters. Its evergreen leaves are alternate and lobed. The leaflets are
bright green, oval, pinnately veined, and less than 5 cm long. Tamarind flowers
are long, red or yellow, and 2.5 cm wide. They have five petals borne on small
clusters and have orange or red stripes. The buds are pink because the four
calyxes are pink and fall off when the flower opens. The fruit is an unopened
pod, 12 to 15 cm long, with a hard, brown rind. The flesh is tender, juicy, and
acidic. It ripens when the flesh turns brown or reddish-brown. The seeds are
somewhat flattened and shiny brown. The best way to describe the fruit is as
sweet and sour.
Culinary Uses:
Tamarind paste has many culinary uses, including flavoring sauces, curries, and
the traditional sherbet drink. Sweet tamarind sauce is popular in India and
Pakistan as a condiment for many snacks. It is often served with samosas. Tamarind
pulp is a key ingredient in the flavor of curries and rice in South Indian
cuisine, and a staple in Chigali lollipops (made from tamarind, jaggery (a
concentrated product of sugarcane juice or date juice without removing the
molasses), sugar, salt, chili powder, lime leaves, asafoetida (a latex gum
extracted from various perennial herbs; usually ground into a powder and used
as a spice to add a delicious flavor to food or as a remedy due to its
medicinal properties. This gum is known for its health benefits thanks to its
carminative, antiviral, and antibacterial properties, and it is also a good
diuretic), cumin seeds, ghee or any vegetable oil, garlic, and pepper), and in
Rasam (an Indian stew consisting of various herbs and spices including curry, lentils,
vegetables, fruits, and tamarind), and in certain types of Masala chai (a blend
of nine spices).
Throughout the Middle East, from the Levant to Iran, tamarind is
used in savory dishes, particularly meat-based stews.
In the Philippines, tamarind is often combined with dried fruits
for a sweet and sour flavor. The whole fruit is also used in the traditional
dish sinigang (a porridge typically made with meat or seafood, such as fish,
beef, shrimp, or chicken, cooked with tamarind, tomatoes, garlic, and onions.
Other vegetables commonly used in sinigang include okra, taro, radish, water
spinach, yardlong beans, and eggplant). Tamarind adds a unique sour taste to
sinigang, distinguishing it from dishes made with vinegar.
In Indonesia, there is also a sour soup dish [Sayur asem] whose
main ingredient is tamarind, called tamarind vegetable soup. In Mexico and the
Caribbean, the pulp is diluted with water and sugar to make a freshwater drink
(Agua Fresca).
Medicinal Uses:
Tamarind helps relieve bloating and cramps, and treats some colon and
intestinal problems; it reduces indigestion; and it contributes to dissolving
cholesterol, thus protecting against atherosclerosis. It also helps regulate
blood pressure due to its magnesium content.
Tamarind boosts the immune system because it is rich in
antioxidants. It combats aging and improves skin appearance due to its
antioxidants and vitamins that fight free radicals. It also strengthens hair
and helps treat oily scalp problems, enhances brain and nerve function, and
improves bone health because it contains calcium and magnesium, which are
essential for bone health. Furthermore, it improves liver function due to its
polyphenol content, which promotes liver health. It also helps lower blood
sugar levels and reduce sugar cravings. In traditional medicine, tamarind is
used to soothe sore throats and reduce fever.
Patients with chronic kidney disease should avoid tamarind
because it is high in potassium.
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