Tamarind Tamarindus Indica

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Did You Know? Tamarind Tamarindus indica • Tamarind is a leguminous hardwood tropical fruit tree most known for the pulp produced in bean-like pods. • While native to tropical Africa, it also grown in India, Mexico, and other tropical regions around the world. • The fruit are 4-6” long brown pods that contain a sweet and sour tasting pulp. As the pods mature, the shell of the pods become brittle and the pulp dense, sticky and sweeter. • Tamarind extract is a noted ingredient in the Lea & Perkins Worcestershire sauce and is popular in steak sauces as well. • Other culinary uses for tamarind include chutneys, curries, stir-fries, sour soups, lentil, rice and noodle dishes in Indian, Thai and Asian cooking. It is used in a variety of meat, poultry, seafood and vegetable dishes in the West. It is also used in Mexico and the Caribbean cuisine, including fruit drinks. • Tamarind is sold in a variety of forms. Extracts, “sweet tamarind” for eating directly and “sour tamarind” which does have some sweet qualities too is primarily used in savory cooking. Find it sold as a dense block, paste or powder. • Tartaric acid is responsible for the sour taste in the pulp, it is also used to produce the baking ingredient cream of tartar. Tartaric acid also contains antioxidants. • Acidic tamarind pulp is used to polish brass in some Asian countries. • There is a long history of medicinal use of tamarind, including as a laxative, digestive aid, fevers, and sore throats as well as rheumatism and sunstroke. • The fruit and leaves of the tamarind tree are a favorite food of ring-tailed lemur in Madagascar. It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments. ©2020 by The Herb Society of America www.herbsociety.org 440-256-0514 9019 Kirtland Chardon Road, Kirtland, OH 44094.

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Tamarind 1990 - 2004
Tamarind 1990 - 2004 Author A. K. A. Dandjouma, C. Tchiegang, C. Kapseu and R. Ndjouenkeu Title Ricinodendron heudelotii (Bail.) Pierre ex Pax seeds treatments influence on the q Year 2004 Source title Rivista Italiana delle Sostanze Grasse Reference 81(5): 299-303 Abstract The effects of heating Ricinodendron heudelotii seeds on the quality of the oil extracted was studied. The seeds were preheated by dry and wet methods at three temperatures (50, 70 and 90 degrees C) for 10, 20, 30 and 60 minutes. The oil was extracted using the Soxhlet method with hexane. The results showed a significant change in oil acid value when heated at 90 degrees C for 60 minutes, with values of 2.76+or-0.18 for the dry method and 2.90+or-0.14 for the wet method. Heating at the same conditions yielded peroxide values of 10.70+or-0.03 for the dry method and 11.95+or-0.08 for the wet method. Author A. L. Khandare, U. Kumar P, R. G. Shanker, K. Venkaiah and N. Lakshmaiah Title Additional beneficial effect of tamarind ingestion over defluoridated water supply Year 2004 Source title Nutrition Reference 20(5): 433-436 Abstract Objective: We evaluated the effect of tamarind (Tamarindus indicus) on ingestion and whether it provides additional beneficial effects on mobilization of fluoride from the bone after children are provided defluoridated water. Methods: A randomized, diet control study was conducted in 30 subjects from a fluoride endemic area after significantly decreasing urinary fluoride excretion by supplying defluoridated water for 2 wk.
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Chicken & Tamarind-Date Chutney
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Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
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Ginger & Tamarind-Glazed
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Tamarind Powder Is a Free Flowing Powder Made from Natural Tamarind Pulp
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Tamarind Tamarindus Indica
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