Indian ( Tamarindus indicaFabaceae), perhaps the most democratic, sweet and sour spice.

The use of tamarind spice in cooking
- This is the pulp of the fruit of the tree of the same name, common in Asia and Latin America. Tamarind pulp, which is a spice, is located inside the pod and surrounds the seeds, is used unripe - green with a sour taste or ripe brown with a sweet-sour fruity taste.

It is absolutely good for any dish, gives them a piquant sweet and sour note.
Tamarind is a favorite spice in African, Asian and Latin American cuisines.
It is impossible to imagine Indian cuisine without the spice tamarind: curry, chutney

(sweet and hot sauces), rice, noodles, meat, poultry, fish, seafood, vegetables, fruits, all kinds of desserts, drinks, salads, snacks, soups, sauces, marinades ... - it's hard to find a dish cooked without tamarind.
The spice tamarind is also loved in Thailand, Malaysia, Cambodia, Laos, China, the Philippines, Indonesia, and is used in Africa, Latin America and Europe.

Tamarind is a necessary ingredient in the famous British sauces - Worcester and Fruit HP.
Tamarind lollipops are ubiquitous and popular in Mexico.
In some countries, whole unripe pods, leaves, and tamarind flowers are used for cooking.
In countries where tamarind is cultivated, its pulp, as a spice, is most often used fresh. Or the pulp is boiled / soaked in water, then filtered and a liquid spice is obtained, which is used for cooking.
Tamarind goes well with many spices: chili, black, white, green pepper, lemongrass, galangal, ginger, cumin, turmeric, bay leaf, cloves, coriander, anise ...
In shops of oriental spices, tamarind is most often sold dry, acquiring a slightly astringent and sour taste. Again, it must be infused / boiled in water and the strained liquid used as a spice.

Medical use of the spice tamarind
Due to the large amount of nutrients, the tamarind spice is widely used in medicine.
Tamarind improves immunity, invigorates, is an antiseptic, aphrodisiac. The spice tamarind is used to create drugs that fight fever, colds, diabetes, diseases of the digestive system, helps restore vision, and balances pressure.
Like most spices, tamarind improves appetite and digestion.
In many countries, medicinal teas are brewed from spices, leaves, and tamarind bark.

Description of the spice tamarind
Indian ( Tamarindus indica), or an Indian date from the legume family ( Fabaceae) Is the only representative of the Tamarind clan.
The tropical tamarind tree, which grows up to 30 meters in height, native to Africa and Madagascar, is currently cultivated in most African, Asian and Latin American countries.
Tamarind is an evergreen tree (but can shed its foliage during dry times) with dark wood, a spreading crown, complex leaves, flower buds, and fruit pods (up to 20 cm in length) with pulp (which is a spice) and many brown seeds.
Tamarind bears fruit for 5 years. The fruits are harvested both green and ripe (the pods turn brown). Tamarind propagates by seeds, which are stored for about a year and germinate within a week.
The spice tamarind has many names: Asam, Tamrhindi, Svi Boei, Asem, Java, Sampalok, IMLI, Tetul, Siyambala, Chintachetta, Pule, Khunase, Voamadilo, Me, Ma-hkam, Dakar ... In most European languages, tamarind comes from Arabic tarn hindi (Indian date).
The spice tamarind has a sweetish smell and a sweet-sour, fruity taste.
Tamarind spice contains organic acids (tartaric, citric, folic, oxalic, lactic ...), vitamins A, B (thiamin B1), C, proteins, fats, carbohydrates, fiber, ash, oils, starch ...

The history of the spice tamarind
Tamarind, whose homeland is East Africa, was brought to Asia several millennia ago, where it was cultivated, using as a spice, medicine, for the manufacture of furniture.
During the great discoveries, tamarind was introduced to Latin America and became popular in Europe.
Tamarind is a tree in the Cuban city of Santa Clara and a symbol of the Thai province of Phetchabun.
In Thailand, tamarind is a sacred plant that brings good luck, wealth that protects against evil spirits.
In Buddhist temples, tamarind paste is used to clean tin, silver, copper objects from oxidation.

Dishes with spice tamarind

Tamarind Spice Stories

Tamarind has another name - Indian date. Tamarind belongs to the legume family. Among the Tamarind genus, this fruit is only one representative. The homeland of this plant is Madagascar and Africa. In the wild, tamarind grows almost throughout Asia and in Sudan. It was cultivated many thousands of years ago BC. The Indian date is very popular in countries such as Japan, the Philippines, Thailand, Vietnam, China, India, Malaysia, Canada, Indonesia and almost all Latin American countries.

The Indian date tree is evergreen, it is very tall and reaches a height of about twenty meters. Very often the trunk diameter of a tree is nine meters. The leaves have about ten small and thin leaves. Tamarind flowers are white, they form inflorescences. In appearance, tamarind fruits resemble legume pods, coffee-colored fruits. If the tamarind is immature, then it has a very sour pulp. In Asia, this pulp is widely used for the preparation of very spicy dishes. If the tamarind fruit is ripe, then its pulp is very tasty and sweet. This pulp is used as a seasoning.

The pulp of the fruit of this plant is used in cooking. Tamarind sauce or pasta is prepared from it. Indian date fruits are a very good spice used by chefs in Latin America and Asia. Also, tamarind is often included in other sauces.

The ripe fruits of the plant are used to prepare Asian drinks and sweets. Tamarind is also common in medicine. Filipinos use tamarind leaves to make a healing tea, which they use to. They also drink this herbal tea for severe conditions such as malaria or fever.

Tamarind is part of almost all medicines that prevent and treat diseases of the gastrointestinal tract. In folk medicine, tamarind fruits, its leaves, and bark are used. The bark is insisted for making medicinal infusions. Tamarind is rich in beneficial minerals and vitamins.

This fruit is consumed both fresh and dried. Sometimes tamarind can be found candied or frozen.

Nutritional value of Indian date

Like other tropical fruits, tamarind consists of almost carbohydrates. A half cup of tamarind contains approximately 150 calories, 40 grams of carbohydrates, 3 grams of protein, and 3 grams of dietary fiber. Among the vitamins, a large amount of B vitamins, especially niacin, riboflavin, thiamine, vitamin C. The Indian date is also rich in phosphorus and magnesium.

There is a lot of thiamine in the pulp of tamarind. This is a very important vitamin that the body needs in order for the digestive system, the musculoskeletal system to function normally, so that nerve impulses are normally transmitted in the body. Tamarind contains a lot of potassium, which is necessary for the normal functioning of the heart muscle and smooth muscles. The Indian date is rich in iron, which takes part in the process of supplying oxygen to every cell of the human body.

There is also GLA (hydroxycitric acid) in the Indian date. Because of her, this fruit has a sour taste. The chemical composition of hydroxycitric acid is very similar to that of citric acid.

What are the benefits of tamarind?

Tamarind improves the functioning of the heart, improves the condition of blood vessels, lowers blood cholesterol levels, prevents development, and is also used in the treatment of this disease. Tamarind has an anti-inflammatory effect in various febrile conditions, helps to restore the body after paralysis, after sunstroke.

The Indian date is widely used in folk medicine. It is used as an antifungal and antibacterial agent. Ibuprofen in combination with tamarind has an effective effect on the body. Tamarind is part of a special broth, which is recommended to gargle with sore throat. If this fruit is consumed in parallel with alcoholic beverages, then the effect of alcohol weakens.

Tamarind improves digestion

The Indian date is used to normalize appetite, improve digestion, and reduce gas formation. With the help of tamarind, conditions such as constipation and diarrhea have long been treated. The Indian date is a natural laxative, but today scientists cannot explain the biochemical mechanism of this property.

If a person has severe constipation, then it is recommended for him to eat 20-50 grams of tamarind at one time. But it is worth remembering that you do not need to mix this fruit with any other laxative. Also, the Indian date neutralizes the effects of food poisoning, eliminates severe abdominal pain, and stops vomiting that has arisen.

Indian date lowers cholesterol

From the outset, scientists have noticed that tamarind has been shown to lower blood cholesterol levels in poultry. Chickens were supplemented with Indian dates, after their regular consumption, a significant decrease in cholesterol was noticed in the blood of chickens. The same result of the action of tamarind on the human body. An experiment was conducted among people - people who took part in it showed a decrease in blood pressure.

Scientists have speculated that tamarind is beneficial for blood vessels and for the heart due to the fact that it contains a large amount of antioxidants, especially plant phenols and ascorbic acid. These substances prevent free radicals from oxidizing low density lipoproteins. Thanks to this process, plaque does not form on the walls of blood vessels. The maximum amount of phenols in tamarind is reached when it is heated to the boiling point.

Slimming

Thanks to the Indian date, digestion is accelerated, which has a beneficial effect on the process of losing weight. Tamarind contains hydroxycitric acid, due to which the action of enzymes is blocked, which take part in the accumulation of nutrients. The Indian date increases the level of serotonin in the human body, suppresses the feeling of hunger. After eating this fruit, fats are actively burned.

In America, people often consume hydroxycitric acid, which is made from tamarind. It is used as a dietary supplement in food.

The Indian date is just a godsend for preserving youth, because it contains a large amount of antioxidants that prevent premature aging of the body.

In addition, with regular use of tamarind, the level of sugar in the body decreases, so diabetics need to take a closer look at this interesting fruit.

A very important property that the Indian date has - it normalizes sex hormones in women. All over the world, women use tamarind to treat various diseases, as well as to restore their sexual desire and improve their health.

Very often, digestive acids have a destructive effect on the walls of the stomach and intestines. Diseases such as peptic ulcer, ulcerative colitis and other inflammatory diseases are beginning to manifest themselves. If, under these conditions, you are constantly undernourished, adhere to a strict diet, follow various diets, then the situation can only worsen. In this case, the Indian date will be able to help. It slows down the production of gastric juice when needed, and it also reduces inflammation.

Tamarind (asam, sampalok, dakar, svi boei, siyambala) belongs to the legume family, but everyone calls it a fruit. And although the countries of East Africa consider it its homeland, very often the tree is popularly called "tam hindi", which means Indian date in Arabic. This is because it has been grown in India for several millennia. The plant is now cultivated in almost all countries of Southeast Asia and is considered a true delicacy here.
An adult tamarind tree reaches 20-25 meters in height, and its trunk reaches up to 8 meters in diameter. Depending on the conditions in which it lives, the tree can be evergreen or deciduous. The crown consists of leaves, most often growing in bunches (like acacia). Large yellow tamarind flowers with red stripes form inflorescences, from which pod fruits subsequently appear. The fruit has a coffee-colored rind, a slightly curved shape and a pointed tip at the top. The length of the pod is about 17 cm. Under the peel there are seeds that envelop the pulp, called tamarind pulp. When it ripens, it takes on a reddish brown color. Tamarind is harvested in May and June.
Tamarind comes in a variety of varieties, the main division is sour and sweet.

Tamarind taste and smell

Tamarind has an unusual taste, it is sweet and sour; it can be compared with dried apricots, prunes or apple jam. The consistency of the pulp resembles dried fruit or toffee. Tamarind smells very sweet too.

How to choose tamarind

The first property of a good tamarind is the hardness and smoothness of the rind. Then its bright saturated color and no damage.

How to eat and store tamarind

The fruit should be peeled along with a knife or removed by hand. After that, take out the pulp, remove the inedible fibers and seeds that cover it. You can store tamarind for 3-5 months.

The composition and useful properties of tamarind

Tamarind is a fairly high-calorie product. 100 g contains 230-240 kcal. Its nutritional value is proteins 2.8 g, fats 0.6 g, carbohydrates -60-70 g.
Like many legumes, it is a source of saturated fatty acids, ash, dietary fiber, and monosaccharides. It is rich in tamarind and its minerals such as calcium, potassium, magnesium, phosphorus, sodium, iron, copper and zinc. The fruit contains many organic acids - oxalic, citric, lactic. The vitamins contained in tamarind are the whole group B, A, C, PP, K. The pulp of the fruit has bactericidal, anti-inflammatory and anti-infectious properties. And is a mild laxative.

Almost all parts of this plant are used in folk medicine. Bark tea is drunk during fever. A decoction of the leaves helps fight malaria. Flowers harvested during flowering reduce blood pressure. Prepared medicines from seeds have an excellent laxative effect. And if you fry and eat them, you can cure dysentery and get rid of many types of helminths.
For sore throat, it is recommended to drink tamarind water as an antiseptic. And for eye infections, you need to make lotions based on brewed tea made from tamarind leaves. Bark infusion helps to increase appetite.
Tamarind is considered a good remedy for enhancing human immunity and a female aphrodisiac.

Is tamarind useful for those wishing to lose weight

For those who dream of losing extra pounds, you should definitely include tamarind in your diet. The action of this fruit has several directions:

• he is able to reduce the feeling of hunger;
• helps to normalize stools and relieves constipation;
• accelerates metabolic processes in the body;
• participates in fat burning.

Very often, the components that make up tamarind are included in various dietary supplements. But still, a natural product will be much healthier.

The use of tamarind

Cooking. This fruit is used to prepare dishes such as mousse, pasta, sauce and special tamarind water.
In the East, tamarind is used as a component of various pastes and mixtures. They are used to season broths and soups, meat and rice dishes. Vegetable food cooked with tamarind acquires an original spicy and sour taste. For these purposes, sour varieties of tamarind are mainly used.
Unripe pods can be served as a separate dish either fresh or dried. Sweet tamarind varieties are used to make jams, juices, drinks, sweets, cookies and ice cream. They are sold as dried fruits and candied fruits.
Tamarind leaves are added to fish salads and spicy soups. They are slightly bitter. The flowers are added to the shrimp paste and chili sauce to add spice. Tamarind seeds are fried, and if you boil them, you can replace them with coffee.
If tamarind is consumed with alcoholic beverages, it can weaken the effect of alcohol.

Other. Tamarind trees are not only decorative, they are also very strong and durable. They are used to make furniture and floors that have a deep red hue. And rods and small household appliances are made from tamarind branches.
Tamarind seeds contain "amber" oil, which artists use in varnishes to cover paintings and wooden sculptures.
An infusion of leaves, rich in a vitamin complex and useful substances, is used to treat inflammation and irritation of the skin. In spas, tamarind water is added to wraps to moisturize them. Tamarind pulp is an excellent remedy for masks for oily skin. The oil obtained from the fruit is also used in beauty treatments.

Interesting Facts

Tamarind is the symbol of Phetchabun province in Thailand. It is considered the official tree in the Cuban city of Santa Clara and is depicted on its coat of arms.
Tamarind seeds are brown in color, similar to copper. And this metal, in turn, is credited with magical power. Therefore, in the East, it is believed that a person who always carries these seeds with him protects himself from bullets and cut wounds.
People believe that the tamarind tree brings good luck in the place where it grows. Its branches are called sticky and they believe that money will stick to a person where there is this sticky tree in the house.
When a child is born, a ceremony is performed, which consists in the fact that the mother and the child remain alone for several days in the room. The temperature is maintained in it, and tamarind spines are inserted into the cracks and crevices in the walls. They protect mother and baby from evil spirits.
In Asian temples, the pulp of the fruit is used to remove grease, patina and oxides from brass jewelry.
Tamarind has one peculiarity, the reason for which, until now, no one can find out. If you place a tent under the crown of a tree in wet weather, after a while its fabric will lose color (discolor), and after a couple of hours even the most durable tarp will creep like burlap.
Another unusual fact is that it was noticed that no grass grows under the tamarind at all.

Tamarind harm

Tamarind is contraindicated in people with gastritis, stomach or intestinal ulcers. The fruit is not recommended for pregnancy and nursing mothers. Overuse of the fruit can lead to diarrhea and indigestion.

Tamarind is an exotic fruit. The plant belongs to the legume family. In addition to this generally accepted name, the folk name is often used - the Indian date. Outwardly, it looks like a bean, only it has a brownish tint. The culture is bred exclusively in countries with a tropical climate. The fruits are actively used in cooking. Beans can also be used to make medicines. Foliage, tree bark, pulp are also used.

What is Tamarind

Tamarind is a very tall tree, it reaches a height of 20 m. The trunk diameter is also large. Outwardly, tamarind is similar to acacia, as it has root pods and a large number of thin leaves of the paripinnate type. The difference is that this plant is evergreen. Tamarind grows in tropical forests.

The foliage is quite large. Up to 35 small plates can be found on one branch. The flowers come together and have several petals of a delicate pink hue.

The fruits look like pointed pods. They are 3 cm in width and can reach 20 cm in length. They are distinguished by a light brownish tint. Their crust is very thin and fragile. Under it is the flesh of a brownish or reddish hue. Inside it are bones, which are seeds. They have an irregular shape, elongated. One fruit contains up to 7 seeds.

Composition and useful properties

The beneficial properties of tamarind are associated with the content of various chemical compounds in it. The calorie content of the product is almost 240 kcal per 100 g. The plant is characterized by a large amount of carbohydrates (63 g per 100 g of the product). He has very little fat (up to 1 g per 100 g of pulp), and only 3 g are allocated for proteins. The pulp contains sugars, water and ash. Of the micro- and macroelements, potassium, calcium, phosphorus, sodium, magnesium and iron are present. Found small amounts of selenium, copper and zinc. Vitamins include ascorbic acid, beta-carotene and vitamins E, K and group B.

The beneficial properties of tamarind are that it:

1. 1. Helps to lose weight. The product contains hydroxycitric acid, which blocks the action of enzymatic compounds that affect the accumulation of various substances in the body. This same component from tamarind helps burn fat. Also, thanks to the fruit, appetite decreases. As soon as substances from it enter the human blood, the level of serotonin rises in the body. Thanks to this, the feeling of hunger becomes mild.
2. 2. Reduces the concentration of sugar in the blood, due to which tamarind is very useful for people who suffer from diabetes.
3. 3. Lowers cholesterol levels. This is due to the fact that the product contains plant phenols and ascorbic acid. Such substances are natural antioxidants. They not only slow down the aging process, but also prevent the formation of plaque on the walls of blood vessels. By reducing blood cholesterol levels, blood pressure is stabilized.
4. 4. Has a beneficial effect on digestion. This product is used to relieve diarrhea or constipation. Thanks to the pulp of tamarind, gas formation decreases, appetite normalizes, and abdominal pain disappears. Eating the fruit will help reverse the effects of food poisoning. It also helps with nausea and vomiting. It has been established that the use of tamarind prevents the development of gastric ulcer.
5. 5. Improves the condition of the genital organs of women. Thanks to the plant, the hormonal background is normalized. The fruit prevents various gynecological pathologies, heals the reproductive system and increases libido.

Tamarind is recommended for fever, paralysis, sunstroke. On the basis of such raw materials, an infusion is prepared, which eliminates not only inflammatory processes, but also irritation of the skin. Thanks to this, the plant is actively used in cosmetology. Masks based on it help oily and problem skin. The oil can be added to a variety of cosmetics.

Unripe fruits should not be eaten by people who suffer from gastritis, stomach and intestinal ulcers, diseases of the digestive glands. Fruit should not be eaten by women during pregnancy and lactation.

How to use

Tamarind fruits have a sweet and sour taste that is similar to dried fruits such as prunes and dried apricots. To some, it resembles toffee candy. If tamarind is not yet ripe, then it is very sour. It has a sweet smell.

The peel must be cut with a knife and broken into 2 pieces. After that, with light pressure, the pulp comes out on its own. Tamarind can be consumed fresh, frozen, candied, or dried. The fruit can be eaten as a separate meal and added as one of the ingredients.

A Japanese spicy sauce is prepared from the plant. It goes well with fish and meat. To prepare it, you will need to heat a mixture of 1.5 tbsp. l. vinegar, 2 tbsp. l. soy sauce and 4 tbsp. l. Sahara. Stir everything until the sugar dissolves. After that add 2 tbsp. l. tomato paste and 3 tsp. tamarind paste. At the end, all that remains is to put a little salt and cool. If tamarind is not on hand, it can be replaced with lemon juice, mango powder, or Worcester sauce.

The fruit is actively used in the cuisine of Asia and Latin America. Due to its sour taste, it is used as a seasoning. Also, tamarind is used to prepare various sauces, dishes, mixtures that go well with products of plant and animal origin. The ripe pulp of the fruit is sweet, so it is used for the preparation of various desserts. In some Asian countries, you can try a tamarind drink. It cools and tones quickly, which is great for helping to withstand the heat.

07.10.2017

Tamarind is used in many dishes around the world and is very popular for its unusual taste and medicinal properties. It is an exotic fruit, but it is mainly used as a condiment. Here's some interesting information on what you need to know about tamarind, including what it is, what health benefits it has, and how to properly use it in cooking.

What is Tamarind?

Tamarind is a sticky, pasty, sour dark fruit in large brown pods that is widely used as a spice in South Asian cuisine. In combination with sugar, it gives the dishes a wonderful sweet and sour taste.

The versatility of this seasoning has crossed many boundaries - from Mexican cuisine to Malaysian and Thai. Tamarind is used to make desserts and even sweets, and in Thailand it is used mainly in spicy first and second courses.

What does tamarind look like - photo

Tamarind fruit looks like huge, brown, overripe beans.

general description

Tamarind grows on a fruit tree, which is also called the "Indian date palm" throughout Asia, as well as in Mexico.

Botanically, this plant is one of the large tropical trees belonging to the legume family (Fabaceae), genus Tamarind. Scientific name: Tamarindus indica.

How tamarind grows - photo

It is a large tree with long, heavy branches and dense foliage. Its height can reach 20-30 meters. The flowers are yellow with a red stripe on the petals.

Tamarind flowers

During the season, it is covered with a large number of pods 15-20 cm long with a hard outer shell and dark, soft flesh on the inside. The fruits contain 2 to 10 hard, dark brown seeds.

The firm green flesh of young tamarind is too sour, and when ripe, the taste is more pleasant, as it becomes sweeter and less sour.

For use, the fruits are freed from the pods and separated from the seeds. The texture of tamarind is very sticky and pasty, and the color is dark brown.

India is today the world's largest producer of tamarind.

How to get tamarind seasoning

Tamarind trees profusely produce long, curved brown pods filled with small seeds surrounded by a sticky pulp that naturally dehydrates to a sticky paste. A mature tree can produce up to 175 kg of fruit per year.

Tamarind is produced in three main forms:

• Raw pods are the least processed version of this seasoning. They are intact and easy to open to remove the husk.
• Pressed - the shell and seeds are removed and the pulp is compressed into a block.
• The concentrate is the pulp that has been condensed. Preservatives can be added there.

What is the taste and smell of tamarind

The smell of tamarind is not strong, slightly sweetish-sour, and the taste is rich, it is a mixture of slightly sweet and sour, refreshing, fruity, tart, but without bitterness.

How to choose tamarind

It is best to purchase tamarind when fresh and still in the pod. Choose fresh tamarind pods packed in boxes. The softer they are, the better the quality will be. Avoid old, dry, or unpleasant odors.

If you buy a processed form (paste), choose a product from well-known authentic brands.

Where to buy tamarind

Fresh tamarind pods are rare guests in regular supermarkets, but they are available as a paste, concentrate or sauce in seasoning and spice stores.

Tamarind paste is sold in cans, plastic containers, or bottles. One package is enough for a long time, since the paste is usually quite concentrated and thickened. It can be found in Chinese / Asian or Indian grocery stores. The paste can also be purchased online.

It is sometimes found commercially in the form of compressed hard blocks or dried slices.

How and how much to store tamarind

Store tamarind pods or paste in the refrigerator, where they will stay fresh for several months.

Pressed tamarind in an airtight place has a longer shelf life when kept in a cool, dark place. After opening, store it in the refrigerator, tightly wrapped or sealed for at least three months.

Chemical composition

This valuable condiment is a rich source of antioxidants and minerals.

Nutritional value of tamarind per 100 g.

Name	Quantity	Percentage of the daily value,%
The energy value	239 Kcal	12
Carbohydrates	62.50 g	40
Protein	2.80 g	5
Fats	0.60 g	3
Dietary fiber	5.1 g	13
Folates	14 mcg	3,5
Niacin	1.938 mg	12
Pantothenic acid	0.143 mg	3
Pyridoxine	0.066 mg	5
Thiamine	0.428 mg	36
Vitamin A	30 IU	1
Vitamin C	3.5 mg	6
Vitamin E	0.10 mg
Vitamin K	2.8 mcg	2
Sodium	28 mg	2
Potassium	628 mg	13
Calcium	74 mg	7
Copper	0.86 mg	9,5
Iron	2.80 mg	35
Magnesium	92 mg	23
Phosphorus	113 mg	16
Selenium	1.3 μg	2
Zinc	0.10 mg	1
Carotene-ß	18 mcg	-

Physiological role

Tamarind contains natural compounds that have such an effect on the body as:

• stimulating;
• antimicrobial;
• antiviral;
• antibacterial;
• anti-inflammatory;
• carminative;
• antioxidant;
• laxative.

Health Benefits of Tamarind

Tamarind fruits are beneficial because they contain a large amount of important chemicals, minerals, vitamins and fiber.

Its sticky flesh is rich in non-starch polysaccharides (NPS) or dietary fiber such as fiber, hemicellulose, mucus, pectin, and tannins. Dietary fiber in food increases its volume and stimulates intestinal motility, thereby helping to prevent constipation. It also flushes out toxins, thereby protecting the lining of the colon from cancer-causing chemicals.

In addition, dietary fiber helps drive the "bad" LDL cholesterol out of the body.

While lemon contains citric acid, tamarind is rich in tartaric acid. It imparts a sour taste and works as a powerful antioxidant, helping to protect the human body from harmful free radicals.

Phytochemicals found in tamarind include limonene, geraniol (a natural rose-scented antioxidant), safrole (a natural oil also found in sassafras), cinnamic acid, methyl salicylate, pyrazine, and alkyl thiazoles (natural flavors derived from plants and vegetables). Each of them brings its own flavor and medicinal properties to the fruit.

This valuable spice is a good source of minerals such as copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an essential component of cells and body fluids that help control heart rate and blood pressure. Iron is essential for the production of red blood cells and as a cofactor for cytochrome oxidase enzymes.

Tamarind is also rich in many vital vitamins, including thiamine (36% of the daily value), vitamin A, folic acid, riboflavin, niacin, and vitamin C. Most of these vitamins have antioxidant as well as cofactor functions for enzyme metabolism in the human body.

Its pulp is used in folk medicine as a laxative, digestive and remedy for biliary disorders.

Tamarind treats or prevents conditions such as:

• Constipation: The fiber in tamarind can ease the passage of stool, making it an effective remedy for constipation.
• Heart health: Studies have shown that tamarind is effective in lowering both blood pressure and low-density lipoprotein (bad cholesterol).
• Diabetes: Tamarind is used to improve glucose tolerance. It is an alpha-amylase inhibitor, which means it can prevent the absorption of carbohydrates and conversion to sugar, even though the pulp has a significant fructose content.

This seasoning is also used as an emulsifier in syrups, decoctions, and various other pharmaceutical products.

Contraindications (harm) of tamarind

Tamarind is quite high in calories compared to many other fruits, which can be a problem for people trying to control their calorie intake.

Contraindicated in those taking aspirin, ibuprofen, naproxen, or other blood thinners (anticoagulants) as this increases the chance of bleeding.

Tamarind is not harmful during pregnancy if consumed in moderation.

What is tamarind - video

The use of tamarind in cooking

Tamarind paste easy to use - just take it out of the bottle and add it directly to your meal. It is most often used as an acidulant.

The thickness and intensity of tamarind paste varies greatly depending on which brand you use. If it's a liquid paste, you'll need to add more to get the flavor you want.

Pressed tamarind pre-prepared:

1. Separate about 1 tablespoon from the piece.
2. Pour 2/3 cup of warm water and leave for 10 minutes.
3. Knead the tamarind with your fingers to separate the pulp from the seeds.
4. Filter the infusion through a sieve.

The pulp and seeds are discarded and the liquid is used according to the recipe.

Where to add tamarind

Here are some simple ways to use tamarind:

• Tamarind is a common ingredient throughout India and Southeast Asia and is used in curries, rasam, chutney, vegetable dishes, lentils and beans. Add a teaspoon of pasta or more and cook for a few minutes to get rid of the raw smell.
• The pulp of this fruit is added to hot-sour soups and marinades.
• Used for making juices, drinks, jams, desserts, sweets.
• Tamarind juice with dates, sugar, honey, cardamom, cloves and coriander seeds is a refreshing drink sold around the world.
• Can be put in marinades, as the acidic quality of this seasoning helps to soften the meat.
• Tamarind pulp is used as a thickener in confectionery.
• A teaspoon of tamarind pulp is added to soup or broth. Note that if you are using tomatoes in this recipe, reduce the amount to avoid being too sour.

Tamarind drink - recipe

This version of the refreshing tamarind drink (juice) is tart, slightly sour and slightly sweet. It is best cooked with dried pods.

Ingredients:

• 15 dry tamarind pods;
• 6 glasses of water;
• ¼ cup brown or refined sugar.

How to cook:

1. Peel the tamarind pods: remove as much of the tough shell as possible. Don't worry if you can't peel well, any remaining husk will come off during cooking.
2. Pour 3 cups of water into a medium saucepan and bring the water to a boil. Add peeled tamarind, reduce heat to medium and cook for 10 minutes.
3. Turn off the stove and let the water cool completely. Take out the tamarind.
4. Now you need to separate the pasta and discard the beans. This step is a little tedious, but it is important to get as much tamarind paste as possible.
5. Place the pasta in a blender, add the water in which the tamarind was cooked, brown sugar and scroll for 1 minute.
6. Strain the resulting liquid into a jug and add 3 cups of cold boiled water and stir well.

On a note:

• Add sugar if the tamarind drink is too tart for your taste.
• You can squeeze some lime juice into each glass if you like.
• Adding ¼ teaspoon of salt to the jug will add even more flavor to the tamarind.
• Add some ice cubes to the drink for an even more refreshing effect.

How tamarind is eaten

Tamarind is often eaten like a regular fruit, but peel it first.

1. To remove the tamarind from the pod, press down on it and break it. It breaks into pieces, each of which must be removed.
2. Tamarind also contains longitudinal fibers that can be detached.
3. After cleaning, the fruit can be eaten. The seeds are thrown away.

How to replace tamarind

There are two good substitutes for tamarind:

• Vinegar - If your recipe calls for 1 tablespoon of tamarind, simply substitute 1 tablespoon of tamarind. 6% vinegar. Avoid highly scented varieties such as balsamic.
• Fresh lime juice - Substitute two tablespoons of lime juice for every 1 tbsp. l. tamarind paste.

Alternatively, Worcestershire sauce often contains tamarind - look for it among the ingredients on the packaging. Use exactly the same amount of sauce as your tamarind recipe requires.

Vinegar, lime, and other alternatives will work if no more than two tablespoons of the seasoning needs to be replaced, and no substitute will replicate the flavor of tamarind if it's the main ingredient in the dish. In this case, you will have to find some tamarind paste.

Tamarind is a great seasoning for many dishes because it is healthy and delicious. Here you learned what it is, how it is eaten and in what dishes it is put. Research has proven that tamarind has health benefits that make it doubly enjoyable to consume.