Tamarind

Tamarind is the fruit of the tamarind tree, a tropical tree in the Fabaceae family. It grows up to a height of ten to twenty metres. It is a slow-growing tree. The compound, pinnate leaves, are evergreen, bright green and elliptical and oval in shape. Yellowish flowers bloom in May, that lead to fruit in October, made up of large pods containing several seeds surrounded by a fibrous pulp. The tree is suited to all soils, except acidic soils. It endures periods of extended drought and hot sun.

Latin name

Tamarindus indica L.

Origin

Tamarind originates in India, but it is now found in most tropical regions.

Used part

The pulp of the fruit.

Active components

Fruit acids (tartaric acid, malic acid): these compounds have an osmotic effect on the intestines and so make the stools softer.

Flavonoids: powerful antioxidants.

Fibre (pectin): this contributes to intestinal transit by acting as a binding agent.

Usage

Tamarind is often planted in gardens and along the roadside. It can also be a houseplant. Its hard, dark red wood can be used to manufacture furniture and parquet floors, while the pulp can be used to polish metal objects. The pulp has a bitter taste, and is used as an ingredient in Asian cuisine, to prepare sauces, drinks and jams. The pulp is known to promote digestion and intestinal transit. _1,3

Bibliographical references

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