Where is tamarind found

Nutrients Found in Tamarind. Nutrition Facts. Varieties of Tamarind. Health Benefits of Tamarind. With regards to its high sugar content, some may hesitate to eat tamarinds; however the fruit is rich in calcium, iron, thiamin, magnesium, potassium and fiber. As a matter of fact, the United States imports tens thousands kilos of tamarinds for medical studies and for pharmaceutical applications.

Traditional health benefits of tamarind include the following like:. Vitamin B content present in tamarind plays a major role in the function of the body nerve and muscle activity. Its magnesium rich. Helps in better bone density. It has high source of fiber that helps to overcome constipation and smooth digestion.

Its iron content, help fight against anemia. Tamarind is a good source of niacin which lowers bad cholesterol and raise levels of good cholesterol in the body. Helps in blood clotting. Soothes the throat.

Its protein rich content can produce antibodies eradicating viruses and bacteria. Jaundice, liver problems, cholera can also be treated. Cosmetic Benefits of Tamarind. Selection and storage. Available in almost all super markets, it may be a bit hard to find in ordinary grocery store, depending on where you live.

In addition, it is also available in fresh and dry forms. Based on the usage of tamarind in your dish, you can select it. It can also be found pulped, concentrated and or as a nectar in bottles and jars.

Adding sweet sour taste to your curries, they give out a tangy flavor. The best part about these pods is that they are a low-maintenance fruit, which can stay for 1 month at room temperature.

When tamarind pulp is made at home, ensure that you blend it with salt and place it in an airtight container. In dry conditions, the prepared paste can be kept for years. Note- in humid conditions you can try the option of freezing the paste in ice cube trays and pop them out as needed.

If it is a ripe tamarind, then refrigerate and consume within a few days. Preparation tips. For commercial use, this pod-like legume is boiled to soften the outer shell and then grounded with water and strained with the help of a sieve.

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Read More. Your Privacy Rights. Mini Review Volume 5 Issue 3. Keywords: tamarind, tartaric acid, protein, cellulosic materials, endocarp. Lim TK.

Edible Medicinal and Non-Medicinal Plants. Netherlands: Springer press; Spice Board of India, Spice wise area and production in the year. Possessed products of tamarind. Nat Prod Rad. Shankaracharya NB. J Food Sci Technol.

Tamarind Tamarindus indica L. In: Juliani HR, et al. Kumar CS, Bhattacharya S. Tamarind seed: properties, processing and utilization. Crit Rev Food Sci Nutr. Studies on instant raw tamarind chutney powder. J Food Service. Obulesu M, Bhattacharya S.

Color Changes of Tamarindus indica L. Int J Food Prop. Evaluation of macro and micro-mineral content in tropical fruits cultivated in the northeast of Brazil. Cienc Tecnol Aliment. Volatile constituents of the fruits of tamarind. J Essen Oil Res. Volatile constituents of tamarind.