Tamarind
Tamarind is a plant from the legume family and the genus Indian dates. Tamarind fruits grow on a tropical tree.
Biological features and distribution
Tamarind was first grown in East Africa, and then spread throughout Africa in tropical forests and was introduced to Asia. In the 16th century, the plant began to grow in South and Central America. The tree reaches a height of 20 meters, is evergreen and has a dark red wood. Tamarind leaves are complex, flowers have small inflorescences, and fruits are pods with many seeds.
In South America, this fruit is common and popular as an ingredient in various dishes. Tamarind fruits are brown in color, sweetish taste with a characteristic aftertaste, juicy flesh and firm change. The fruit ripening process lasts from mid-spring to early summer.
Wild species of tamarind are common in the Caribbean, East Asia and Sudan. In the tropical countries of Africa and Asia, the tree is cultivated.
Tamarind is a moisture-loving plant that requires regular watering and soil drainage. The plant reproduces by seed, germination lasts for 10 days, and the first inflorescences appear after 6-7 years.
Useful properties of tamarind and its uses
The beneficial properties of tamarind are due to its composition, rich in vitamins and microelements. This fruit is used to make a medicinal tea that is effective in treating respiratory diseases, fever and diarrhea. A decoction of the fruit has anti-inflammatory and laxative effects.
With regular consumption of tamarind, appetite improves and blood pressure normalizes. Due to the high beneficial properties of tamarind, it is used for diseases of the digestive system, bowel disorders and problems with food digestion.
Tamarind contains vitamins A and C, organic acids that have anthelmintic, astringent and decongestant properties.
The pulp of the fruit is juicy and edible, it is used as an ingredient in vegetable dishes, desserts and sauces, and is also used as a spice in Asian and American cuisines. The pulp of unripe fruits is used to prepare spicy dishes and drinks, and ripe fruits are added to salads and snacks.
Tamarind wood is used for the manufacture of furniture, interior items and floor coverings.
For medicinal purposes, the pulp, bark and leaves of the plant are used. Herbal tea, decoctions and infusions are prepared from the leaves.
In India, the fruit is used to make liquid dishes, rice casseroles and various drinks. In the countries of South America, tamarind is a popular ingredient in various sweets and is also eaten dried, salted and candied.
In Europe, this fruit began to be used as an additional ingredient for main courses and desserts (mousse, jelly, fruit salad, smoothies, etc.).
Tamarind mousse has a tonic and tonic effect. It is prepared from the pulp of beans, poured over with boiling water and boiled until thick. Then add sugar to the broth and beat until mousse. This dish normalizes digestion, strengthens the walls of blood vessels and improves the functioning of the cardiovascular system.
Tamarind contraindications
Contraindications to the use of tamarind are individual intolerance and predisposition to allergic reactions to this fruit.
Tamarind should not be eaten in case of severe diseases of the digestive system, intestinal disorders, hormonal disorders and serious inflammatory processes in the internal organs.
This fruit should not be consumed in large quantities as it can cause indigestion and diarrhea.
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