Tamarind

Tamarindus indica

Tamarind

People living in tropical Asia, India, North Africa, the Caribbean and Latin America know that eating tamarind means eating healthy. The tamarind casually consumed in these regions has many health benefits for those who eat them. The sweet and tangy tamarind is one of the widely used condiment spice found in every kitchens.


While tamarinds are typically sweet and sour in flavor, they tend to become sweeter as they ripen. Due to their sweet, robust flavor, tamarinds are common in candies, chutneys, jams, desserts, steak sauces and Worcestershire sauce. In addition to its high energy and fiber content, the tamarind is a great source of B-vitamins and a number of minerals.


Due to the range of flavors and variety of uses for the fruit, a number of cultivars are grown. While their nutritional and medicinal benefits differ little from other varieties of tamarind, these cultivars have different uses in food. In addition to the different cultivars of tamarind, a number of varieties of sweet tamarind are available. In Thaliand, for exaample, the si thong and muen chong varieties are the sweetest, with the si chompho tamarinds retaining more of the fruit's sour taste.


The pulp has been official in the British and American pharmacopoeias and most other pharmacopoeias and some 200,000 lbs (90,000 kg) of the shelled fruits have been annually imported into the United States for the medicinal drug trade.


Source: http://www.livestrong.com/article/516215-the-benefits-of-sweet-tamarind/#ixzz2BNYsEEHf

Health Benefits - Tamarind

The pulp has been official in the British and American pharmacopoeias and most other pharmacopoeias and some 200,000 lbs (90,000 kg) of the shelled fruits have been annually imported into the United States for the medicinal drug trade.


Tamarinds contains small amounts of a variety of vitamins, including vitamins A, C, E and K. In addition, tamarinds are a rich source of a number of B-vitamins. This includes between 35 and 40 percent of your recommended daily intake of thiamin, 10 and 15 percent of your riboflavin and 12 to 14 percent of your niacin.


As all B-vitamins are essential to the metabolism of glucose, fats and protein, tamarinds can help you to meet your fitness goals. In addition, these B-vitamins help to regulate your body's production of stress hormones, potentially reducing stress and helping you to feel calm throughout the day.


Tamarinds are a source of a number of minerals, with 100 g of sweet tamarinds providing you with seven percent of your daily calcium, 16 percent of your phosphorous, 13 percent of your potassium and 10 percent of your copper. These fruits are surprisingly rich in iron, providing between 16 and 35 percent of your recommended daily intake depending on your age, sex and reproductive status.


With an additional 22 percent of a man's and 29 percent of a woman's magnesium, tamarinds have a range of nutritional benefits due to their high mineral content. These include benefits for blood flow, energy, bone health, muscle function and development, diabetes, high blood pressure, wound healing, arthritis, high cholesterol and thyroid disorders.


Source: http://www.livestrong.com/article/516215-the-benefits-of-sweet-tamarind/#ixzz2BNYsEEHf







Medicinal Uses - Part 1 - Tamarind


The medicinal uses and health benefits of the tamarind are innumerable. Tamarind contains many essential volatile chemical compounds, minerals, vitamins and dietary fiber.


Its sticky pulp is rich source of non-starch polysaccharides (NSP) or dietary fiber such as gums, hemicelluloses, mucilage, pectin and tannins. 100 g of fruit pulp provides 5.1 or over 13% of dietary fiber. NSP or dietary fiber in the food increases its bulk and augments bowel movements thereby help prevent constipation. The fiber also binds to toxins in the food thereby help protect the colon mucus membrane from cancer causing chemicals.


In addition, dietary fibers in the pulp bind to bile salts (produced from cholesterol) and decrease their re-absorption in the colon; thereby help excretion of “bad” or LDL cholesterol levels from the body.


While lemon contains citric acid, tamarind is rich in tartaric acid. Tartaric acid gives a sour taste to food but is also a very powerful antioxidant. (Anti-oxidant E-number is E334). It helps body protect from harmful free radicals.


Tamarind fruit contains many volatile phytochemicals such as limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkyl­thiazoles. Together these compounds account for the medicinal properties of tamarind.


This prized spice is a good source of minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.


It is also rich in many vital vitamins including thiamin, vitamin A, folic acid, riboflavin, niacin, vitamin-C that are essential for optimum health.

Medicinal Uses - Part 2 - Tamarind


Medicinal uses of the tamarind are uncountable. The pulp has been official in the British and American and most other pharmacopoeias and some 200,000 lbs (90,000 kg) of the shelled fruits have been annually imported into the United States for the drug trade, primarily from the Lesser Antilles and Mexico.

In Europe: The European supply has come largely from Calcutta, Egypt and the Greater Antilles.

Tamarind preparations are universally recognized as refrigerants in fevers and as laxatives and carminatives. Alone, or in combination with lime juice, honey, milk, dates, spices or camphor, the pulp is considered effective as a digestive, even for elephants, and as a remedy for biliousness and bile disorders, and as an anti-scorbutic.


In native practice, the pulp is applied on inflammations, is used in a gargle for sore throat and, mixed with salt, as a liniment for rheumatism.


It is, further, administered to alleviate sunstroke, Datura poisoning, and alcoholic intoxication.


In Southeast Asia, the fruit is prescribed to counteract the ill effects of overdoses of false chaulmoogra, Hydnocarpus anthelmintica Pierre, given in leprosy. The pulp is said to aid the restoration of sensation in cases of paralysis.


In Colombia, an ointment made of tamarind pulp, butter, and other ingredients is used to rid domestic animals of vermin.

Lotions and extracts made from them are used in treating conjunctivitis, as antiseptics, as vermifuges, treatments for dysentery, jaundice, erysipelas and hemorrhoids and various other ailments.

Tamarind - Bark - Alkaloids - Hordenine

The bark of the tree is regarded as an effective astringent, tonic and febrifuge. Fried with salt and pulverized to an ash, it is given as a remedy for indigestion and colic. A decoction is used in cases of gingivitis and asthma and eye inflammations; and lotions and poultices made from the bark are applied on open sores and caterpillar rashes. The bark yields the alkaloid, hordenine.

Source: http://www.hort.purdue.edu/newcrop/morton/tamarind.html

Tamarind has been used medicinally in Ayurvedic Medicine for centuries. The pulp, bark, and leaves from the tree can be converted to teas and strong tinctures, which have also shown the ability to eliminate fluorides through the urine. The bark yields the alkaloid, hordenine.

Source: http://www.naturalnews.com/026605_fluoride_fluorides_detox.html









Tamarind - Leaves / Flowers - Glycosides - Orientins - Vitexins


Tamarind leaves and flowers, dried or boiled, are used as poultices for swollen joints, sprains and boils. Lotions and extracts made from them are used in treating conjunctivitis, as antiseptics, as vermifuges, treatments for dysentery, jaundice, erysipelas and hemorrhoids and various other ailments. The leaves and roots contain the glycosides: vitexin, isovitexin, orientin and isoorientin.


Source: http://www.hort.purdue.edu/newcrop/morton/tamarind.html

Tamarind leaves and flowers, dried or boiled, are used as poultices for swollen joints, sprains and boils.


Tamarind has been used medicinally in Ayurvedic Medicine for centuries. The pulp, bark, and leaves from the tree can be converted to teas and strong tinctures, which have also shown the ability to eliminate fluorides through the urine.

Source: http://www.naturalnews.com/026605_fluoride_fluorides_detox.html







Tamarind - Pulp


The pulp has been official in the British and American pharmacopoeias and most other pharmacopoeias and some 200,000 lbs (90,000 kg) of the shelled fruits have been annually imported into the United States for the medicinal drug trade.


Tamarind preparations are universally recognized as refrigerants in fevers and as laxatives and carminatives. Alone, or in combination with lime juice, honey, milk, dates, spices or camphor, the pulp is considered effective as a digestive, even for elephants, and as a remedy for biliousness and bile disorders, and as an antiscorbutic.


In native practice, the pulp is applied on inflammations, is used in a gargle for sore throat and, mixed with salt, as a liniment for rheumatism. It is, further, administered to alleviate sunstroke, Datura poisoning, and alcoholic intoxication.


In Southeast Asia, the fruit is prescribed to counteract the ill effects of overdoses of false chaulmoogra, Hydnocarpus anthelmintica Pierre, given in leprosy. The pulp is said to aid the restoration of sensation in cases of paralysis.


In Colombia, an ointment made of tamarind pulp, butter, and other ingredients is used to rid domestic animals of vermin.


Source: http://www.hort.purdue.edu/newcrop/morton/tamarind.html




Tamarind has been used medicinally in Ayurvedic Medicine for centuries. The pulp, bark, and leaves from the tree can be converted to teas and strong tinctures, which have also shown the ability to eliminate fluorides through the urine.

Source: http://www.naturalnews.com/026605_fluoride_fluorides_detox.html







Tamarind - Roots - Glycosides - Orientins - Vitexins


An infusion of the roots is believed to have curative value in chest complaints and is an ingredient in prescriptions for leprosy. The leaves and roots contain the glycosides: vitexin, isovitexin, orientin and isoorientin. The leaves and roots contain the glycosides: vitexin, isovitexin, orientin and isoorientin.


Source: http://www.hort.purdue.edu/newcrop/morton/tamarind.html

Tamarind - Seeds - Astringent


The powdered seeds are made into a paste for drawing boils and, with or without cumin seeds and palm sugar, are prescribed for chronic diarrhea and dysentery. The seedcoat, too, is astringent, and it, also, is specified for the latter disorders.


Source: http://www.hort.purdue.edu/newcrop/morton/tamarind.html







Tamarind - Shells - Astringent - Febrifuge - Tonic


The fruit shells are burned and reduced to an alkaline ash which enters into medicinal formulas. The bark of the tree is regarded as an effective astringent, tonic and febrifuge. Fried with salt and pulverized to an ash, it is given as a remedy for indigestion and colic.


Source: http://www.hort.purdue.edu/newcrop/morton/tamarind.html

Learn more: http://nutrionomics.com/

"The Bait and Switch" ... How Big Pharma Repackages Vitamins as Expensive Drugs !!!

The latest prescription medicine called Niaspan, which targeted to men and women with coronary artery disease and high cholesterol:

“...works to raise HDL (good) cholesterol levels in people with abnormal cholesterol levels ... also works to lower LDL (bad) cholesterol and triglycerides.”
Plus, Niaspan can "reduce the risk of another heart attack in people who have high cholesterol and a history of heart attacks."

Now, here's the thing about Niaspan... it isn't really a drug! ... it's nothing more than time-released niacin (vitamin B3)!

You can get a month's supply (without a doctor's order) from most vitamin shops for under $7. Without a doubt, you're much better off going that route... because Abbott Labs will charge you a heck of a lot more ... this profitable hoax, earning hundreds of millions of dollars for the drug giant Abbott Labs!

Source: Dr. Allan Spreen - Nationally acclaimed as America’s “Nutrition Physician” - www.healthiertalk.com

"The Bait and Switch" ... How Big Pharma Repackages Fish Oil as Expensive Drugs !!!

You've probably heard of a prescription drug called Lovaza, right? I chuckled when I first heard about it, because it's nothing more than refined fish oil.
But it sounds snazzy and you need a doctor's prescription for it ... so it must work better than regular fish oil, right?

Wrong. It doesn't. It contains the same active ingredients you find in fish oil: EPA and DHA.
But Big Pharma managed to fool many, many Americans with this hoax.

In fact, this kind of con is hugely profitable for Big Pharma ... earning billions of dollars for the drug giant Abbott Labs.
For this reason alone, we will see more and more vitamins magically "repackaged" and sold as drugs.

Source: Dr. Allan Spreen - Nationally acclaimed as America’s “Nutrition Physician” - www.healthiertalk.com

Taste -Tamarind


Tamarinds are typically sweet and sour in flavor. The pulp of the tamarind has a very sour taste while it is young, but as it ripens the pulp gets sweeter. Though the pulp will sweeten with age, the tamarind generally has a sour, acidic taste.


Read more: http://healthmad.com/alternative/10-benefits-of-tamarind/#ixzz2BNgBTybe







Food Uses - Tamarind


Delicately sweet and sour, tamarind is one of the most sought after ingredient in Indian, Middle Eastern and south-East Asian cooking. I
While tamarinds are typically sweet and sour in flavor, they tend to become sweeter as they ripen. Due to their sweet, robust flavor, tamarinds are common in candies, chutneys, jams, desserts, steak sauces and Worcestershire sauce.

The food uses of the tamarind are many. The tender, immature, very sour pods are cooked as seasoning with rice, fish and meats in India.


The fully-grown, but still unripe fruits, called "swells" in the Bahamas, are roasted in coals until they burst and the skin is then peeled back and the sizzling pulp dipped in wood ashes and eaten.


The fully ripe, fresh fruit is relished out-of-hand by children and adults, alike. The dehydrated fruits are easily recognized when picking by their comparatively light weight, hollow sound when tapped and the cracking of the shell under gentle pressure. The shell lifts readily from the pulp and the lengthwise fibers are removed by holding the stem with one hand and slipping the pulp downward with the other.


The pulp is made into a variety of products. It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce, and in a special Indian seafood pickle called "tamarind fish". Sugared tamarind pulp is often prepared as a confection. For this purpose, it is desirable to separate the pulp from the seeds without using water.


If ripe, fresh, undehydrated tamarinds are available, this may be done by pressing the shelled and defibered fruits through a colander while adding powdered sugar to the point where the pulp no longer sticks to the fingers. The seeded pulp is then shaped into balls and coated with powdered sugar.


If the tamarinds are dehydrated, it is less laborious to layer the shelled fruits with granulated sugar in a stone crock and bake in a moderately warm oven for about 4 hours until the sugar is melted, then the mass is rubbed through a sieve, mixed with sugar to a stiff paste, and formed into patties. This sweetmeat is commonly found on the market in Jamaica, Cuba and the Dominican Republic.


In Panama, the pulp may be sold in corn husks, palmleaf fiber baskets, or in plastic bags. Tamarind ade has long been a popular drink in the Tropics and it is now bottled in carbonated form in Guatemala, Mexico, Puerto Rico and elsewhere.


Formulas for the commercial production of spiced tamarind beverages have been developed by technologists in India.


The simplest home method of preparing the ade is to shell the fruits, place 3 or 4 in a bottle of water, let stand for a short time, add a tablespoonful of sugar and shake vigorously. For a richer beverage, a quantity of shelled tamarinds may be covered with a hot sugar sirup and allowed to stand several days (with or without the addition of seasonings such as cloves, cinnamon, allspice, ginger, pepper or lime slices) and finally diluted as desired with ice water and strained.


In Brazil, a quantity of shelled fruits may be covered with cold water and allowed to stand 10 to 12 hours, the seeds are strained out, and a cup of sugar is added for every 2 cups of pulp; the mixture is boiled for 15 to 20 minutes and then put up in glass jars topped with paraffin.


In another method, shelled tamarinds with an equal quantity of sugar may be covered with water and boiled for a few minutes until stirring shows that the pulp has loosened from the seeds, then pressed through a sieve. The strained pulp, much like apple butter in appearance, can be stored under refrigeration for use in cold drinks or as a sauce for meats and poultry, plain cakes or puddings.


A foamy "tamarind shake" is made by stirring this sauce into an equal amount of dark-brown sugar and then adding a tablespoonful of the mixture to 8 ounces of a plain carbonated beverage and whipping it in an electric blender. If twice as much water as tamarinds is used in cooking, the strained product will be a sirup rather than a sauce. Sometimes a little soda is added.


Tamarind sirup is bottled for domestic use and export in Puerto Rico. In Mayaguez, street vendors sell cones of shaved ice saturated with tamarind sirup.


Tamarind pulp can be made into a tart jelly, and tamarind jam is canned commercially in Costa Rica. Tamarind sherbet and ice cream are popular and refreshing. In making fruit preserves, tamarind is sometimes combined with guava, papaya or banana. Sometimes the fruit is made into wine.


Inasmuch as shelling by hand is laborious and requires 8 man-hours to produce 100 lbs (45 kg) of shelled fruits, food technologists at the University of Puerto Rico have developed a method of pulp extraction for industrial use. They found that shelling by mechanical means alone is impossible because of the high pectin and low moisture content of the pulp. Therefore, inspected and washed pods are passed through a shell-breaking grater, then fed into stainless steel tanks equipped with agitators. Water is added at the ratio of 1:1 1/2 or 1:2 pulp/water, and the fruits are agitated for 5 to 7 minutes. The resulting mash is then passed through a screen while nylon brushes separate the shells and seeds. Next the pulp is paddled through a finer screen, pasteurized, and canned.


Young leaves and very young seedlings and flowers are cooked and eaten as greens and in curries in India.


In Zimbabwe, the leaves are added to soup and the flowers are an ingredient in salads. Tamarind seeds have been used in a limited way as emergency food. They are roasted, soaked to remove the seedcoat, then boiled or fried, or ground to a flour or starch. Roasted seeds are ground and used as a substitute for, or adulterant of, coffee.


In Thailand they are sold for this purpose. In the past, the great bulk of seeds available as a by-product of processing tamarinds, has gone to waste.


In 1942, two Indian scientists, T. P. Ghose and S. Krishna, announced that the decorticated kernels contained 46 to 48% of a gel-forming substance. Dr. G. R. Savur of the Pectin Manufacturing Company, Bombay, patented a process for the production of a purified product, called "Jellose", "polyose", or "pectin", which has been found superior to fruit pectin in the manufacture of jellies, jams, and marmalades. It can be used in fruit preserving with or without acids and gelatinizes with sugar concentrates even in cold water or milk. It is recommended as a stabilizer in ice cream, mayonnaise and cheese and as an ingredient or agent in a number of pharmaceutical products.


In countries such as Jamaica, Mexico, Aruba and India, tamarind is mixed with sugar and sold as sweets or snacks on the streets or in local shops. Snacking on tamarind or eating tamarind jelly or other tamarind- related products can be very beneficial to your health. Tamarind is a rich source of vitamins, fiber, potassium, magnesium and other nutrients necessary or good health.


In some Indian households, the pods are cut open and fresh pulp is used as and when required. The seeds are then removed by beating the pulp with “wooden stick” kept at home especially for this purpose. One may also carefully use paring knife to separate seeds.


In general, a small slice of the pulp is soaked in half a cup of warm water for about 10 minutes. Swirl the pulp with your fingers so that the pulp is dissolved evenly in water to make thin sauce. Strain the juice through a thin cloth sieve and use for cooking.




Serving tips:


- Tamarind is a common ingredient all over India and South-East Asia in curries, “rasam”, chutneys, as well as in vegetable and lentil recipes.


- Tamarind pulp is also favored in “hot and sour” soups as well in marinades.


- The juice made out of tamarind pulp with addition of dates, sugar, honey, cardamom, cloves, and coriander seeds are a refreshing drink marketed in different parts of the world.


- Tamarind pulp is also used in confectionaries as solidifying agent.


Source: http://www.nutrition-and-you.com/tamarind.html

Source: http://healthmad.com/alternative/10-benefits-of-tamarind/#ixzz2BNgBTybe

Source: http://www.livestrong.com/article/516215-the-benefits-of-sweet-tamarind/#ixzz2BNYsEEHf

Source: http://nutrionomics.com/

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