Tamarind
Ornamental
Botanically name Tamarindus indica. The fruit has been used medicinally for at least 3000 years. The ripe pulp is widely used as a laxative, diuretic, antiscorbutic and to treat fevers. Other folk uses include the treatment of indigestion, bile disorders, sore throat, sunstroke, alcohol intoxication and the restoration of sensation after paralysis. The high vitamin C content of the pulp makes it an effective treatment for scurvy.
A tea prepared from the leaves has been used to treat worms, dysentery, diabetes, coughs as a diuretic and as an eyewash for infected or inflamed eyes. Strips of young bark have been pounded, cooked and eaten to cure diarrhea. A tea from roots has been uses to treat constipation and leprosy. The seed cut in two and rubbed on a scorpion sting is said to be a certain cure. Modern medicine has determined that the ripe fruit has antibiotic activity against gram positive and negative bacteria, yeast and fungi.
Edible
The young pods contain little of the sugar or acid present in the ripe fruit and may be used fresh as a seasoning in cooked dishes or preserved in syrup. The young leaves which are high in protein are used as an ingredient in soups and salads and some curries. The ripe fruit has several outstanding characteristics. It is the fruit with the lowest water content and is the most acidic with high cream of tartar content. It is equally in sugar content only by dates.
The pungent pulp of the ripe fruits often separated by hand and sold in compressed cakes. The fruit pulp is also easily separated as slurry by boiling for a few minutes with enough water to cover it. The resultant syrup may be made into various beverages or used as a sauce in meat. The pulp is used as s a flavoring agent in curries, chutney, and in worcestershire and proprietary sauces as well as being a traditional ingredient in some countries cooking.
Tamarind
