Tamarind (Tamarindus indica) is a fruit found in tropical countries. Tamarinds are used as ingredients in cooking, desserts, or even in sauces.
As Tamarind is a tropical fruit, it can be found natively in Africa and Asian regions and other countries near the equator. Tamarind is a pod produced by a Tamarind tree that relishes sweet and sour flavor when it ripens and tastes sourer when preserved and raw. Thailand and India have dominated the world in terms of producing Tamarinds, as the Indians attribute to it as “Date of India.” It is one of the essential ingredients in their cuisines, as so with Middle Eastern and African cuisines.
Mexico also has quite a notable number of Tamarind trees in their territory. They make traditional tamarind bonbons and tamarind water, which Mexicans rave and love.
Tamarind can be used in cooking, even as a cleaning agent, and as medicine.
The Tamarind’s pulp is often used as the ingredient in making most of the Asian cuisines. For example, in the Philippines. They use Tamarind’s pulp to enhance the soup flavor of Sinigang, a popular viand in their country.
For medicinal purposes, Tamarind has been used in some folk medicines. Tamarind beverage is known to help cure fever and some abdominal and bowel movement problems. For wounds and rashes, Tamarind’s bark and leaves can be a big help in its healing. And because of the anti-inflammatory and antioxidant properties found in the Tamarind, it can help lessen the prone to get heart problems and even cancer and diabetes.
Other uses (less known)
Tamarind contains tartaric acid for cleaning purposes that can remove tarnishes from copper and bronze for its cleaning properties and use it as a metal polish.
Tamarind is so versatile that it can be eaten straight from its pods for cooking, medicine, and even cleaning.