Tamarind (Dry Fruit)
Botanical name: (Tamarindus indica)
Also Known As: tintidior, asam jawa
Tamarind pods come from the tamarind tree, which originally came from Africa, but can now be commonly found, and used in the cuisine of, Asia, Arabia, Australia, Mexico, and South America. In Mexico and some other Latin American countries, it is called tamarindo.
Tamarind is a rich source of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid, minerals, potassium and magnesium and natural fiber. Together these nutrients promote the health of the cardiovascular system and also provide protection against colds and is a rich source of vitamin C deficiency.
The pulp of ripe tamarind fruit is very sour with a hint of sweetness and acidic. It is most often used as a component of savory dishes. The ripened fruit is sweeter and can be used in desserts and drinks, or as a snack. 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.
Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.
