Do you recall the Indian date? Not the one with which you later mingle, but the edible one. That’s what Tamar Hindi, an Arabic word, actually means. Although India currently produces the most tamarind, tropical Africa was once the home of this leguminous plant. The African and West Indian species of tamarind trees have small pods with only six seeds, whereas Asian tamarind plants produce longer pods with 12 seeds each.
Although the fruit’s uncooked green pulp is nearly unbearably sour, it is nonetheless edible. Tamarind fruits develop their distinctive tangy-sweet flavor as they ripen and become softer, a richer brown in color.
In Indian cuisine, tamarind pulp from the ripening fruit is frequently used to flavor meals. In meat-based stews all over the Middle East, the Levant, and Africa, it is also used, typically in combination with dried fruit to sweeten up the tang.
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Shine brighter:
Tamarind pulp has long been used by Indians to clean items, especially silver jewelry. Brass, silver, and copper metal objects tarnish when they react with oxygen and moisture in the air or when they come into touch with water, however, the acidic component of tamarind is effective at removing this tarnish.
Beauty secret:
Tamarind pulp is employed in hair and skin care products. It is perfect for oily skin and is used to brighten skin tone. It is regarded as a fantastic option. One teaspoon of honey, half a teaspoon of turmeric, and one teaspoon of tamarind pulp should be combined. After 15 minutes, wash off after applying to the face. This helps with tanning, skin imperfections, and is beneficial for a smooth and even skin tone.
It is possible to massage a thin tamarind extract onto the scalp, let it sit for 30 minutes, and then shampoo it out. To prevent hair loss, do this.
Folk Medicine:
In several Southeast Asian nations, tamarind is used in poultices applied to a feverish person’s forehead. For pain relief, the tamarind tree’s flowers and leaves can be combined with the pulp and applied topically to inflamed joints.
Anti-oxidant properties:
Tamarind contains a lot of tartaric acids, a powerful antioxidant. It lowers dangerous LDL cholesterol levels and offers strong heart protection.
Rich source of essential minerals and vitamins:
Potassium, calcium, iron, zinc, and magnesium are all present in tamarind in good amounts. It contains a lot of vitamins, including thiamine, vitamins A and C, folic acid, and niacin. Each of these is necessary for the body to function at its best. For instance, potassium plays a significant role in the fluids that make up cells and the body as a whole. It supports blood pressure and heart rate maintenance. The creation of red blood cells requires iron.
Good for nausea and biliousness:
Who hasn’t heard the cliché about the expecting mother putting a tiny ball of ripe tamarind in her mouth to get rid of her motion sickness? Tamarind aids in digestion by promoting the formation of bile, the digestive juice. Its distinctive sweet-sour flavor is excellent for preventing nausea. In reality, a slice of ripe tamarind in the mouth is an efficient and inexpensive native remedy for treating motion sickness.
Good digestive:
Malic acid, tartaric acid, and potassium bitartrate are all present in significant amounts in tamarind. The fruit’s 100gms of sticky pulp contains 13% fiber, making it an excellent source of fiber. This added dietary bulk contributes to healthy digestion and bowel motions. The fiber also shields the mucous membranes in the colon. It has a slight laxative effect and is organic. You can also buy imli candy online.