Tamarind are on Dr. Sebi’s food list (Dr. Sebi’s nutritional guide). Tamarind is a fruit that grows on a tropical tree native to Africa but is now widely grown in many tropical regions worldwide, including India, Thailand, and the Caribbean. It is known for its tangy flavor and is used in many culinary applications, including sauces, marinades, and desserts. Below we will explore the characteristics, nutritional value, health benefits, and culinary uses of tamarind.
Scientific name: Tamarindus indica
Other names: Indian date, African date, Tamarindo
Habitat: Tamarind trees grow in tropical and subtropical regions worldwide, including Africa, India, Thailand, and the Caribbean. The trees can grow up to 80 feet tall and are known for their distinctive feathery leaves and long, curved pods that contain the fruit.
Description: Tamarind fruit is a brown, pod-like fruit that is approximately 2 to 7 inches long. The fruit has a hard, fibrous shell that surrounds a pulpy, tart, and sticky interior. The pulp contains seeds that are usually removed before consumption. Tamarind fruit is available fresh, frozen, or in paste form.
Status: Tamarind is a natural fruit and is not a hybrid or genetically modified organism (GMO).
Wild species of tamarind
Tamarind (Tamarindus indica) is a tree species that is native to tropical Africa, but it is also found in other parts of the world, including Asia and South America. While there are no known wild species of tamarind, there are several related species that are sometimes referred to as wild tamarind due to their similar appearance and taste. Here are some examples:
- Velvet tamarind (Dialium guineense): This species is native to West and Central Africa, and its fruit is similar in appearance to tamarind, with a hard, brownish-red shell and a sticky pulp surrounding the seeds. The pulp has a sour taste and is often used in traditional African cuisine.
- African wild tamarind (Tamarindus indica subsp. indica var. senna): This variety of tamarind is found growing wild in parts of Africa, and its fruit is similar in taste and appearance to cultivated tamarind.
- Madras thorn (Pithecellobium dulce): This species is found growing in the tropical regions of the Americas, and its fruit is sometimes referred to as wild tamarind due to its tangy, sour taste. The fruit is small and oblong with a hard, brownish shell.
It’s worth noting that while these species are sometimes referred to as wild tamarind, they are not actually true tamarind (Tamarindus indica) and may have different culinary uses and properties.
Benefits of tamarind
Mineral content
Tamarind is a good source of minerals, including potassium, calcium, magnesium, and iron.
Medicinal value
Tamarind has several health benefits due to its nutrient-rich composition. The high ascorbate content in tamarind helps boost the immune system, promote collagen production, and prevent scurvy. The fruit also contains antioxidants and anti-inflammatory compounds that may help prevent chronic diseases such as cancer, heart disease, and diabetes. Additionally, tamarind has been used in traditional medicine to treat digestive issues, including constipation, diarrhea, and stomach pain.
Culinary uses
Tamarind is a versatile fruit that is used in many culinary applications worldwide. The pulp is commonly used to flavor sauces, marinades, chutneys, and soups. Tamarind paste is also used in dishes such as Samosas. In addition to savory dishes, tamarind is used in desserts such as jams.
Research information for tamarind
Research on tamarind has shown promising results regarding its health benefits. One study found that tamarind pulp helped lower blood sugar levels and improve insulin sensitivity in rats with diabetes. Another study found that tamarind had anti-inflammatory effects that may help reduce pain and swelling. Further research is needed to fully understand the potential health benefits of tamarind.
Tamarind Recipes
Here are two simple recipes that use tamarind:
1. Tamarind Agua Fresca
Ingredients:
-2 cups water
-1/2 cup tamarind paste
-1/4 cup agave
-1/4 cup key lime juice
-1/2 teaspoon sea salt
Instructions:
1. In a blender, blend together water, tamarind paste, agave, lime juice and sea salt until smooth.
2. Strain mixture through a fine mesh sieve and discard solids.
3. Serve chilled.
2. Tamarind Limeade
Ingredients:
-2 cups water
-1/4 cup tamarind paste
-1/4 cup agave
-1/4 cup lime juice
-1/4 teaspoon sea salt
-1/4 teaspoon ground ginger
Instructions:
1. In a blender, blend together water, tamarind paste, agave, lime juice, sea salt and ground ginger until smooth.
2. Strain mixture through a fine mesh sieve and discard solids.
3. Serve chilled.
In conclusion, tamarind is a unique and flavorful fruit that has a range of culinary uses and potential health benefits. It is a good source of minerals, antioxidants, and anti-inflammatory compounds that may help improve immune function, prevent chronic diseases, and treat digestive issues. Tamarind can be enjoyed fresh, frozen, or in paste form, and is commonly used in sauces, marinades, and desserts. Further research is needed to fully understand the potential health benefits of tamarind, but current evidence suggests that it is a valuable addition to a healthy diet.
References
– Hossain, M. A., Alam, M. A., & Uddin, M. S. (2020). Tamarind (Tamarindus indica L.): An overview. Journal of Food Quality, 2020, 1-14.
– Krishna, G., Singh, A. K., & Mandal, P. (2020). Tamarind and its health implications. Journal of Food Science and Technology, 57(4), 1137-1144.
– Mohamed, I. N., Mohamed, R. A., & Kamal, A. M. (2021). Tamarindus indica: A review of its traditional uses, phytochemistry, and pharmacological properties. Journal of Complementary and Integrative Medicine, 18(3), 1-11.
