The fruit is good source of calcium, phosphorus, iron and vitamins and also contains small amounts of vitamin A and C. Calcium and phosphorus content are unusually high; the value of 0.113 percent of calcium is the highest reported in the literature.
Tamarinds are an excellent source of vitamin B. Preliminary tests indicate that they are probably a good source of vitamin G. It is also rich in protein; containing high amount of many essential amino acid, like isoleucine, leucine, lycine, methionine, phenylalanin, valine. According the World Health Organization (WHO) tamarind can be considered a source of all essential amino acids, with the exclusion of tryptophan. It contains also other organic acids as tartaric, succinic and malic acid.
The most useful part of tamarind tree is the fruit, as it contains a sweetish, acidic pulp, which is widely used for souring curries, sauces, chutneys and certain beverages. Tamarind fruit pulp is soft and thick, brown or reddish brown in color. The fruit pulp of tamarind comprises 30-50% of the ripe fruit while its shell and fiber account for 11-30% and the seed about 25-40%.
The whole plant has medicinal value virtues. It leaves are cooling and antibilious, while the bark is an astringent, a tonic and reduces fever. The fruit pulp is digestive, antiflatulant cooling, laxative and antiseptic.
The tamarind pulp needs to be soaked in water, and then strained to extract the dark brown juice. The concentrated paste can be diluted with hot water or added directly to a dish, often balanced by sugar or honey to give a sweet-sour flavor.
Fruit pulp and fried seeds are eaten raw as snack; raw fruit, flower, leaves as salad; pulp used as preservative, and to prepare several culinary dishes, chutney, tamarind juice concentrate, pulp powder, pectin, jams, syrups, candy, and for making souring porridge, tartaric acid, alcohol, summer refreshing drink, seasoning, flavoring.
A teaspoon of the concentrated paste, sweetened with sugar and diluted with boiling water is sometimes served as a drink.
Tamarind: Nutrition and health benefits
