Tamarind

Tamarindus indica

Indian Tree Tamarind Parts used Uses Habitat and cultivation Constituents How much to take

Tamarind is an evergreen tree of up to 25 m in height, with sparse branches bearing pinnately compound leaves and attractive yellow and orange flowers. The fruit is an oblong, grayish brown, indehiscent pod with up to 12 seeds surrounded by a fleshy, edible fruit pulp.

PARTS USED

Fruit pulp.

USES

Fruit pulp of tamarind (or extracts thereof) is eaten for its mild laxative effects and is sometimes combined with senna leaf powder. Tamarind has a delicious sweet-sour taste and is widely used as a tonic to improve appetite and digestion. Numerous other traditional uses, such as treatment of liver and bile disorders, have been recorded. In India, for example, a beverage made from the fruit is taken for feverish conditions. In the food industry, the pulp is used in drinks, chutneys and as an ingredient of Worcester sauce.

HABITAT AND CULTIVATION

The tree is an ancient cultigen of unknown origin (probably from tropical Africa), from where it spread to other warm parts of the world. Tamarind is commonly cultivated for the fruit pulp and has become a popular ornamental tree.

CONSTITUENTS

The pulp is rich in pectin, monosaccharides and organic acids (mainly as potassium hydrogen tartrate, but also as free acids - including tartaric acid, malic acid and citric acid). The total acid content is about 12- 15%. The distinctive odor is ascribed to pyrazinen and thiazols and to essential oil (in low concentration) which contains monoterpenoids and aromatic cinnamates.

HOW MUCH TO TAKE

Dried fruit pulp of tamarind is added to commercial constipation remedies or the fresh pulp is eaten.