I might be sharing a little extra recipe in our next newsletter on what else you could do with tamarind… Tamarind seed oil is the oil made from the kernel of tamarind seeds. [16], The evergreen leaves are alternately arranged and pinnately lobed. It grows on trees in pods and dries down from a green fruit. The pale yellow sapwood is sharply demarcated from the heartwood. It grows on trees in pods and dries down from a green fruit. It’s an indehiscent legume, sometimes called a pod, about 3 to 6 inches long, with a hard, brown shell. For the South American monkey, see, Fatty acid composition of tamarind kernel oil, "Here's what you can cook with tender tamarind leaves", "Tamarind is the 'sour secret of Syrian cooking'", "Georgian Chicken in Pomegranate and Tamarind Sauce", "Asam or Tamarind tree (Tamarindus indica) on the Shores of Singapore", "Food and Agriculture Organization of the United Nations", "Effects of dietary tamarind on cholesterol metabolism in laying hens", "Polyphenols from the extract and fraction of, "Investigation into the effects of antioxidant-rich extract of, https://en.wikipedia.org/w/index.php?title=Tamarind&oldid=1014444003, Short description is different from Wikidata, Pages using multiple image with auto scaled images, Articles with unsourced statements from February 2015, Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference, Wikipedia articles incorporating citation to the NSRW, Wikipedia articles incorporating citation to the NSRW with an wstitle parameter, Taxonbars using multiple manual Wikidata items, Creative Commons Attribution-ShareAlike License, SEA Hand Book-2009: Published by The Solvent Extractors' Association of India, This page was last edited on 27 March 2021, at 03:09. This versatile and delicious fruit also contains a myriad of health benefits. The seeds are somewhat flattened, and a glossy brown. From its pod-like appearance to its distinct sour-sweet taste, it’s true that there’s nothing ordinary about this tasty fruit. Tamarind... Health benefits of tamarind. The tree bears out edible pod-like fruit which are used in almost all cuisines round the globe. The name derives from Arabic: تمر هندي‎, romanized tamar hindi, "Indian date". The branches droop from a single, central trunk as the tree matures, and are often pruned in agriculture to optimize tree density and ease of fruit harvest. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Veneer grafting, shield (T or inverted T) budding, and air layering may be used to propagate desirable cultivars. Historical documents show that tamarind was cultivated in Egypt as early as 400 BC and was known to the Greeks in this time period as well. Harvested from the brown, crescent-shaped pods of the tamarind tree, the sticky pulp inside is removed from around the seeds. Hence, tarnished copper utensils are cleaned with tamarind or lime, another acidic fruit. [16], In the United States, it is a large-scale crop introduced for commercial use (second in net production quantity only to India), mainly in southern states, notably south Florida, and as a shade tree, along roadsides, in dooryards and in parks. Tamarind is known for its sweet and tangy taste. What is Tamarind? Tamarind can be eaten straight off the tree, and can … Tamarind: A Tart Tropical Legume Tamarind flavor profile. Tamarind may be best known to Americans as one of the flavors in Worcestershire sauce. If buying the vacuumed sealed bag, you will have quite a bit of leftover as you only need 2 tbsp of the tamarind. Tamarind is known for its sweet and tangy taste. [16], As a tropical species, it is frost-sensitive. It is actually a legume, not a berry. The pod is technically a legume, but it’s consumed more like a fruit. Tamarind is a fruit that’s actually part of the legume family. Discover 500+ spicy recipes and hundreds of pepper profiles, comparisons, cooking tips + more. Nodule- like lumps are often seen on the roots, but active nitrogen fixation has yet to be detected, despite many attempts. [19] The fruit exhibits laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate. [26][27] In the Philippines, the whole fruit is used as an ingredient in the traditional dish called sinigang to add a unique sour taste, unlike that of dishes that use vinegar instead. This tree is native to Africa and can now be … [10] Tamarind (Tamarindus indica) is sometimes confused with "Manila tamarind" (Pithecellobium dulce). You are here: Home / Spices / Tamarind: A Tart Tropical Legume. Tamarind is an underutilized crop which can be used as fruit or condiment. 4 The vast majority of kids with peanut allergy can safely consume other legumes, so you don’t have to avoid legumes such as tamarind due to a pre-existing peanut allergy. Today, you can find tamarind throughout South America and the Caribbean. [33][34], Tamarind lumber is used to make furniture, carvings, turned objects such as mortars and pestles, chopping blocks, and other small specialty wood items. It has its origins in the Far East and is made from a brown bean-pod of the tamarind tree, according to the Epicentre Encyclopedia of Spices 1. The tamarind fruit is a common beverage ingredient there. [28] Isolation of the kernel without the thin but tough shell (or testa) is difficult. Tamarindus indica is probably indigenous to tropical Africa,[11] but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there. In Indonesia and throughout another Malay world countries, it is called asam jawa (Javanese tamarind) or simply asam, and sukaer in Timor. Scientific Name: Tamarindus Indica Tamarind (Tamarindus Indica) endemic to tropical Africa, it is a leguminous tree in the family Fabaceae. Insect pests can attack the pods, especially any left on the tree for some time. Tamarind (Tamarindus indica) is a leguminous tree (family Fabaceae) bearing edible fruit that is indigenous to tropical Africa. Well-known legumes include alfalfa, clover, beans, peas, chickpeas, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind. The tamarind tree is leguminous, and is part of the Fabaceae family. [36], In hens, tamarind has been found to lower cholesterol in their serum, and in the yolks of the eggs they laid. Tamarind is a fruit, though some people consider it a legume. At night, the leaflets close up. Tamarind was introduced to Mexico and to South America in the 16th century; the documentation suggests that it was brought to Acapulco from Asia by the Spanish. Its use for the relief of constipation has been documented throughout the world. The pinnate leaves with opposite leaflets give a billowing effect in the wind. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. [12], Throughout South Asia and the tropical world, tamarind trees are used as ornamental, garden, and cash crop plantings. [37][38] Due to a lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of hypercholesterolemia or diabetes. [24] Tamarind sweet chutney is popular in India and Pakistan[25] as a dressing for many snacks and often served with samosa. Consider the fact that tamarind contains several health-enhancing compounds like these below: Tamarind may be used for treating or preventing conditions such as: In addition to its use in Worcestershire sauce, tamarind’s numerous culinary uses include as a seasoning for fish and meats in India. DYK, that #tamarind is a legume; the tree was first found in Africa?! Face scrub- Mix one spoon of tamarind pulp with sea salt and add curd or milk. Legume - Wikipedia. The heartwood is able to take a high natural polish. In Western cuisine, tamarind pulp is found in Worcestershire Sauce[23] and HP Sauce. The genus Tamarindus is a monotypic taxon, … You could make chutneys, stews, sauces, and even desserts with it. Tamarind (Tamarindus indica) is a large evergreen tree in the legume family (Fabaceae). It produces a pod-like fruit that is also a type of legume. Another high-flying leguminous tree with a delicious fruit to enjoy is the tamarind. Tamarind has a very sticky, date-like pulp which surrounds a hard seed. In the 16th century, it was introduced to Mexico and Central America, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region's cuisine.[14]. A mature tree may be capable of producing up to 175 kg (386 lb) of fruit per year. What does tamarind taste like? Tamarind is in the legume family, or Fabaceae, alongside peas, lentils, and peanuts. Tamarind; Diagnosis and treatment. The pod is technically a legume, but it’s consumed more like a fruit. The fruit is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium. [35], In homes and temples, especially in Buddhist Asian countries, the fruit pulp is used to polish brass shrine statues and lamps, and copper, brass, and bronze utensils. The fruits are classified as indehiscent legumes and the tamarind tree is a multi-purpose plant. It’s native to Africa but also grows in India, Pakistan and many other tropical regions. The pulp is also used in traditional medicine and as a metal polish. Inside each pod are seeds and a sticky, tart pulp. It can also be made into a jelly or into a jam. [29] It is cultivated all over India, especially in Maharashtra, Chhattisgarh, Karnataka, Telangana, Andhra Pradesh, and Tamil Nadu. If you suspect you have an allergy to a food – in this case any member of the legume family – it is important to see your GP as soon as possible. A legume /ˈlɛɡuːm/ is a plant in the family Fabaceae , or the fruit or seed of such a plant. A previous study reported that the seed, leaf, leaf veins, fruit pulp and skin extracts of tamarind possessed high phenolic content and antioxidant activities. Most people consume the pulp, although the seeds are edible if prepared. From giving relief to constipation to keeping your liver and heart safe from diseases, tamarind has several uses. 4 The vast majority of kids with peanut allergy can safely consume other legumes, so you don’t have to avoid legumes such as tamarind due to a pre-existing peanut allergy. Thailand has the largest plantations of the ASEAN nations, followed by Indonesia, Myanmar, and the Philippines. Tamarind is a hardwood tree known scientifically as Tamarindus indica. The main differences are in the ways the crops are harvested, stored, and eaten. Tamarind has a sweetness paired with a distinctive and intense sourness that is more pronounced in the dried fruit. Indonesia also has a similarly sour, tamarind-based soup dish called sayur asem. It is often considered a legume due to its pod-like growth. Nodule- like lumps are often seen on the roots, but active nitrogen fixation has yet to be detected, despite many attempts. However, tamarind is a member of the legume family, so individuals who are allergic to peanut, soy, or other legumes may be sensitive to the fruit. The tree produces a pod-like fruit that is also a legume. Tamarind is a spice that is commonly used to make cumin 1. Heartwood has a pronounced blunting effect on cutting edges. [6][7] Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones. [43], This article is about the tropical plant. [citation needed], The tamarind has long been naturalized in Indonesia, Malaysia, Sri Lanka, the Philippines, the Caribbean, and Pacific Islands. They retain their germination capability for several months if kept dry. Due to its density and interlocked grain, tamarind is considered difficult to work. Tamarind's tender young leaves are used in Indian and Filipino cuisine. A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. Visit our sister site PepperScale. In Mexico and the Caribbean, the pulp is diluted with water and sugared to make an agua fresca drink. [18], The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (4 1⁄2 to 6 in) in length, with a hard, brown shell. The tamarind tree produces a pod-like fruit called the tamarind fruit, which is also considered a legume. Tamarind is a spice which, is used in making cumin. [22] As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. Tamarind is a spice that is commonly used to make cumin 1.It has its origins in the Far East and is made from a brown bean-pod of the tamarind tree, according to the Epicentre Encyclopedia of Spices 1.Because the spice is made from a legume, you should consult your allergist before using it if you are allergic to other legumes. The tartness of this fruit is extremely delicious and its pulp can be eaten on its own with some added sugar and salt. [31] In Madagascar, its fruit and leaves are a well-known favorite of the ring-tailed lemur, providing as much as 50 percent of their food resources during the year if available. It is mature when the flesh is coloured brown or reddish brown. In Colombia, Ecuador, Cuba, Dominica, Guatemala, El Salvador, Honduras, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the Lusosphere, it is called tamarindo. It also doesn’t demand much of the soil. The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (4 ⁄2 to 6 in) in length, with a hard, brown shell. Commonly used as a bonsai species in many Asian countries, it is also grown as an indoor bonsai in temperate parts of the world. You could make chutneys, stews, sauces, and even desserts with it. This one, however, grows slowly, but it is also very acclimatized to the dry cycles of many tropical climates and does fine in semi-arid conditions. The tamarind fruit is a staple ingredient in cuisines around the world. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. The fruit pulp is edible. The flavor of the tamarind fruit ranges from sweet and sour to tangy and tart. Some GPs have a clear understanding of allergy, but allergy is a specialist subject and your doctor may need to refer you to an allergy clinic. All this goodness is encased in a hard, brittle pod, which you need to remove to get to the good stuff. Its fruit is called an indehiscent legume, which means it doesn't open naturally at maturity, but remains closed. It is widely found in Africa and southern Asia and grows in most tropical regions throughout the world [ 1 ]. Inside the pods are a few large seeds and a sticky, tart pulp, which becomes even tarter after the pods are dried. All pulses and lentils are forms of legumes. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. In Puerto Rico, it is made into a syrup that is poured over shaved ice. The copper alone or in brass reacts with moist carbon dioxide to gain a green coat of copper carbonate. It is a staple ingredient in Mexican cuisine and is used to a lesser extent in the West Indies. [32], Throughout Southeast Asia, the fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers. Flowers are 2.5 cm wide (one inch), five-petalled, borne in small racemes, and yellow with orange or red streaks. This mixture nourishes your skin and works great on oily skin type. The heartwood in tamarind tends to be narrow and is usually only present in older and larger trees. Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind fruit contains calcium and vitamins A, C, E, K, along with the B vitamins, which are essential for metabolism of glucose, fat and protein. [40] The presence of lupanone and lupeol,[41] catechin, epicatechin, quercetin and isorhamnetin[40] in the leaf extract could have contributed towards the diverse range of the medicinal activities. In Mexico and the Caribbean, tamarind is a popular flavoring for beverages. Dip a cotton swab in this mix and apply all over your face to tone your skin. The genus Tamarindus is monotypic, meaning that it contains only this species. In those countries it is often used to make the beverage of the same name (or agua de tamarindo). Tamarind is a tree. [15] The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico. [39] Different parts of tamarind (T. indica) are recognized for their various medicinal properties. It is de-oiled to stabilize its colour and odor on storage. While the original home of tamarind is Africa, countries like India and Pakistan now primarily export it. Although a legume, the tamarind apparently fixes no nitrogen. Tamarind is a healthy ingredient in addition to being a flavorful one. Seeds are prone to insect attack as well. Tamarind is an important , sometimes sacred , plant in many … In the Caribbean, tamarind is sometimes called tamón. It is likely that it was brought to the subcontinent by Arabian traders. While tamarind falls in the legume category, you only eat the flesh, the actual beans are discarded. It is often considered a legume due to its pod-like growth. Seeds can be scarified or briefly boiled to enhance germination. To avoid this problem it is very necessary to make sure that the person having this spice is not allergic to legume.
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