Uses and Benefits of Tamarind Pulp

Tamarind pulp is the flesh that encloses a hard, flat and glossy brown tamarind seed. Depending on where it is cultivated, the tamarind fruit or also referred to as pod may contain from 1 seed and up to 12 seeds.

The tamarind tree or tamarindus indica is native to Africa but is now mostly cultivated in South East Asia. When the fruit ripens, the pulp or flesh turns brownish or reddish brown and becomes sticky and juicy and tastes sweet and sour.

Tamarind pulp contains carbohydrates, dietary fiber, glucose, fructose and protein. It has vitamins such as vitamin A, niacin, thiamine, riboflavin, vitamin C and choline. Among the minerals present, potassium, phosphorus and calcium contents are high. The pulp, leaves and bark contain phytochemicals such as tannins, saponins and alkaloids.

Tamarind pulp are made and sold as tamarind sauce, tamarind paste and tamarind juice. It is used to flavor dishes especially Indian dishes such as curry, for marinating fish, chicken and meat, as a beverage and also a remedy in the treatment of certain conditions. Both Worcestershire sauce and HP sauce use tamarind as an additive to bring the sour taste. The ripe tamarind fruits are also packaged and sold as candies.

One of its active constituents is tartaric acid which is also found in grapes and wine. The sour taste of tamarind comes from this acid. When used in cooking it helps prevent food from spoilage. It is also used as a preservative for fermenting food.

Besides its use in cooking, tamarind pulp has been traditionally used in Africa and Asia to treat and prevent various ailments. Studies indicate that tamarind has antiseptic, antiviral, astringent and antibacterial properties. The tartaric acid has antioxidant activities.

Tamarind is natural refrigerant or a cooling agent, a carminative and a mild laxative. It has been used traditionally as a remedy to treat fevers, to prevent or expel intestinal gas and also to ease bowel movements and prevent constipation. It is most commonly used for the treatment of sore throat either by gargling the juice or drinking the diluted solution with sugar added to sweeten it.

The tamarind fruit coat or skin, seeds, leaves and bark also have medicinal values. The leaves are used as a poultice as a remedy for cuts, boils, fevers and rheumatism.

The herbal tea made from the leaves is used as eye wash to treat eye infections and taken internally to treat diabetes, the common cold and flu.

The bark is boiled and used internally to improve appetite, treat urinary problem, constipation, diarrhea and asthma. It is also used topically as a skin wash or bath to treat skin irritations and infections such as insect bites and scabies.

Other traditional and remedial uses of tamarind include in the treatment of jaundice, malaria, intestinal worms, gallbladder problem and hemorrhoid.

Animal studies show that tamarind may reduce blood sugar and cholesterol levels but it has not been scientifically accepted because it has not been tested on humans.

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