Tamarind pulp is made from the citrussy flesh inside the tamarind pod - which grow on trees like the image above. Tamarind is a great way to tenderize meat because of its high acidity, which breaks down tougher cuts. Use it in marinades for tender meat and a hint of sour flavor. Here’s how to craft a marinade from scratch. What Can I Use Instead of Tamarind? Asam or Tamarind tree (Tamarindus indica) on the Shores of Singapore". www.wildsingapore.com . Retrieved April 14, 2018. The fruit pulp is the most commonly used part of the tamarind tree. In traditional medicine systems, it is given as a remedy for constipation or diarrhea, diabetes, stomach pain, and fever. It’s also a key ingredient in curries, chutneys, sauces, meat dishes, and desserts [ 2, 1]. Seeds The Karnataka’s famous Bisi Bele Bhaatalso features tamarid along with a host of spices and coconut as its main ingredient. In this recipe, rice and toovar dal along with a special coconut paste and tamarind pulp is pressure cooked and finally served with a dollop of ghee as a one dish meal.

It is used in sauces, marinades, chutneys, drinks, and desserts. It’s also one of the ingredients of Worcestershire sauce. Medicinal uses Tamarindus indica: Extent of explored potential, Pharmacognosy Review, US National Library of Medicine, National Institutes of Health. Tamarind". Plant Lexica. Archived from the original on September 18, 2020 . Retrieved June 4, 2017. In rats, tamarind seed extracts protected against ulcers caused by alcohol and ibuprofen by reducing stomach acidity. Plus, it increased stomach-protective mucus. These effects were comparable to the drug ranitidine (Zantac), commonly used to treat ulcers and reduce stomach acid [ 73]. 13) Antivenom In hens, tamarind has been found to lower cholesterol in their serum, and in the yolks of the eggs they laid. [39] [40]Tamarind leaf pulp contains pipecolic acid, nicotinic acid, 1-malic acid, geraniol, limonene, pipecolic acid, lupanone, lupeol, orientin, isoorientin, vitexin, isovitexin, cinnamates, serine, pectin, tannins, and glycosides ( 7). If you notice a change in the taste of your tamarind, throw out the batch and start afresh again. How to Preserve Tamarinds with Salt Using a spoon or a silicone spatula, press the mixture through a large colander to separate the seeds and fibers. a b c Heyne, Karel (1913). "Tamarindua indica L.". De nuttige planten van Nederlandsch-Indië, tevens synthetische catalogus der verzamelingen van het Museum voor Technischeen Handelsbotanie te Buitenzorg (in Dutch). Butienzorg: Museum vor Economische Botanie & Ruygrok. pp.232–5. Break pulp apart with hands or potato masher to help separate the fibers. Pour off excess liquid if necessary.

Chutney: Store-bought tamarind chutney or sauce should not be confused with paste or concentrate as it comes already sweetened and seasoned.Hivrale MG, Bandawane DD, Mali AA. Anti-inflammatory and analgesic activities of petroleum ether and ethyl acetate fractions of Tamarindus indica seeds. Orient Pharm Exp Med. 2013;13:319–326. doi:10.1007/s13596-013-0116-4 Both the fruit and seeds protected rats from oxidative stress and fat buildup in the liver due to a high-fat diet [ 41]. 5) Antibacterial and Antiparasitic Activity Once frozen remove the cubes and place them in resealable bags. Place the resealable bags in the freezer. Various parts of this plant have been used to treat malaria. Similar fevers caused due to bacterial infections can also be managed with tamarind extracts. Its anti-inflammatory and antioxidant properties could play a critical role in such cases. 8. May Ease Menstrual Cramps