According to WebMD®, there is not sufficient evidence to determine the effectiveness of tamarind to treat most of these illnesses. It has also been used to treat sunstroke, Datura poisoning, and alcohol intoxication. An infusion of the roots has been used to treat chest complaints and leprosy. The bark is astringent, tonic, and a fever reducer. According to Purdue’s Horticulture and Landscape Architecture Department ( ), “Tamarind preparations are universally recognized as refrigerants in fevers and as laxatives and carminatives.” The ground-up seeds have been used as a poultice for boils, while the boiled leaves and flowers were used as poultices for sprains and swollen joints.
Did you know that tamarind is a major ingredient in Lea & Perrins® Worcestershire Sauce? The fruit pods are long-lasting and can be found in some grocery stores, especially those serving Hispanic, Indian, and Southeast Asian populations.Īll parts of this ancient tree have been used in traditional medicines in Africa and Asia and have a long list of maladies that they have treated. Chefs in the United States are beginning to experiment with the sweet-sour flavor of tamarind pulp.
They also use it to flavor sauces, soups, and noodle dishes. Southeast Asians combine the pulp with chiles and use it for marinating chicken and fish before grilling. The fruit is used in Indian cuisines in curries, chutneys, meat sauces, and in a pickle dish called tamarind fish. It is also very popular in fruit candies. The pulp is widely used in Mexico to make thirst-quenching juice drinks and even beer. The sweet-sour pulp that surrounds the seeds is rich in calcium, phosphorus, iron, thiamine, and riboflavin and is a good source of niacin. It produces a showy light brown, bean-like fruit, which can be left on the tree for up to six months after maturing. The tamarind tree grows well in USDA Hardiness Zones 10-11 and therefore, is not commonly seen in the continental United States, except in southern Florida. A tamarind tree was planted in Hawaii in 1797. The tamarind was brought to the Americas by the Spanish in the 1600s. There is documented use of tamarind in Egypt in 400 BCE. It is thought that the Arabs were responsible for the spread of the tamarind through the Persian Gulf region and Egypt. It was the Arabs who named the tamarind, calling it “tamara hindi” or Indian date. Arab physicians were reported to be the first to use the fruit pulp as medicine. Tamarind was mentioned in ancient Indian scriptures as early as 1200 BCE. One of the earliest documented uses of tamarind was found in the Ganges Valley of India, where wood charcoal dating back to 1300 BCE was discovered. It is native to tropical Africa and is in the Fabaceae family. A mature tree can produce up to 350-500 pounds of fruit each year. The branches droop to the ground, making it a graceful shade tree. The tamarind tree is also an evergreen, long-lived landscape tree, reaching a height of 40 to 60 feet tall and a width of up to 25 feet wide. Its leaves, bark, wood, roots, and fruits have many uses. The zesty flavor of tamarind works wonders with the sweetness of candy or even with the tartness of chamoy and chilies.The tamarind tree ( Tamarindus indica) is one of many tropical herbal trees. Tamarind is a popular ingredient in Mexico and is heavily used in their candies. Some people add either rum, black pepper, sauce and sugar for additional flavouring. The fruit is de-shelled, then moulded into a large ball with the seeds still intact. Tamarind candy balls are a sweet treat made from the tamarind fruit which grows in Africa, Asia and the Caribbean. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Pour tamarind mixture into a colander placed over a large bowl. Remove from heat and let cool for 30 minutes. Lucas Gusano Tamarind Flavoured Liquid Mexican Candy How do you make tamarind juice?īring tamarind pulp, water, and orange to a boil in a pot continue to boil for 30 minutes. This tangy-salty tamarind Mexican candy is a clear favorite among all Mexican candy lovers. The sourness of tamarind is wonderfully balanced with salt and chilies in Indy Dedos Spicy and Sour Mexican Candy.
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