Origin, Distribution and Composition
Tamarind is a large, handsome, symmetrical spreading tree. It has small compound leaves, yellowish flowers with reddish Streaks and fleshy, brown fruits. The seeds are dark brown and shiny. The fleshy fibrous pulp of the fruit is acidic.
Tamarind was an important item of diet of sailors in olden times as its acid and sugar content helped them to offset their starchy diet,
Tamarind is a native of Africa but is now grown in most tropical countries.
An analysis of tamarind pulp shows it to consist of moisture 20.9 per cent, protein 3.1 per cent, fat 0.1 per cent, minerals 2.9 per cent, fibre 5.6 per cent and carbohydrates 67.4 per cent. Its mineral and vitamin contents are calcium, phosphorus, iron, carotene, riboflavin, niacin and vitamin C. Its calorific value is 283.
The pulp contains tartaric and other acids, sugars like invertβa broken-up starch, and pectin. The pectin present in the pulp is of good quality.
Healing Power and Curative Properties
The whole plant has medicinal virtues. Its leaves are cooling and antibilious, while the bark is an astringent, a tonic and reduces
fever. The fruit pulp is digestive, antiflatulent, cooling, laxative and antiseptic. Its seeds are also astringent.
Digestive Disorders
Pulp of the ripe fruit is beneficial in the treatment of bilious
vomiting, flatulence and indigestion. It is also useful in
constipation
. An infusion of the pulp prepared by softening it in
water, is particularly useful for loss of appetite and lack of
inclination for food intake. For better results,, black
pepper
,
cloves, cardamoms and camphor may be added to taste, to this infusion after straining. The ash obtained by heating the bark
with salt in an earthen vessel can also be given in 6 to 12
centigram doses for colic and indigestion with beneficial results.
Scurvy
Tamarind pulp, being rich in vitamin C, is valuable in
preventing and curing scurvy. It is significant that tamarind does .
not lose its antiscorbutic property on drying as in case of other
fruits and vegetables.
Common Cold
Tamarind-pepper rasam, a clear soupβis considered an
effective home remedy for colds in South India. It is prepared
by boiling a very dilute tamarind water in a teaspoon of hot ghee
and half a teaspoon of black
pepper
powder for a few minutes.
This steaming hot rasam has a flushing effect. As one takes it, the
nose and eyes water and the nasal blockage is cleared.
Fevers
The pulp of tamarind fruit is useful in treating
fevers
. It is generally taken in 15 gram doses. A sherbet made by boiling 30 grams of the pulp in half a litre of milk with the addition of a few dates, cloves, sugar and cardamoms and a little camphor is effective in
fevers.
Dysentery
The tamarind milk drink, as suggested for fevers, is also very helpful in treating dysentery. Pulverised seeds taken in doses of 6.25 decigrams, with an equal quantity of cumin and sugar, twice or thrice a day, are also useful.
Burns
The tender leaves of tamarind tree are a useful remedy for treating burns. They are put into a pot, covered and warmed over the fire. The burnt ones are finely powdered and sieved to remove any gritty particles. This is mixed in gingelly (til) oil and applied over the burnt part. The wound gets healed within a few days. Its leaves prevent oedema and help in the growth of healthy, normal skin. The oil keeps the affected part well protected against moisture and entry of harmful germs.
Inflammation of Joints
Crushed with water and made into a poultice, the leaves are applied on inflamed joints and ankles. It reduces swelling and pain.
Sore throat
Gargle of tamarind water is beneficial in the treatment of
sore throat
. The potion should be prepared by boiling tamarind in water. A powder of the dry leaves can also be beneficially used as a gargle for
sore throat. An infusion, of the bark is equally useful for this purpose.
Other Uses
Ripe fruit or tamarind pulp is widely-used in culinary preparations, notably sambhar, rasam curries and chutney in South India.