Tamarind fruits come from a tree native to Asia and North Africa. The trees produce 5- to 6-inch pods that contain a pulp popularly used in many ethnic dishes and to make candies and soda in Asia and Latin America. Tamarind fruit is less commonly used in the United States, but is a component in Worcestershire sauce. The fruit offers a number of vitamins and minerals, and is also used to treat certain health conditions.
Vitamins
Tamarind is a source of vitamins C, K and several B vitamins. One cup of tamarind pulp provides 4.2 mg of vitamin C and 3.4 mcg of vitamin K. It also provides .5 mg of thiamin, .2 mg of riboflavin, 2.3 mg of niacin, 16. 8 mcg of folate and .1 mg of vitamin B6. Tamarind also provides a minor amount of vitamin A, about 36 international units per cup.
Minerals
One cup of tamarind pulp provides 136 mg of bone-building phosphorus and 89 mg of calcium, or about 9 percent of the daily value based on a 2,000-calorie diet. It also provides 3.4 mg of iron and 110 mg of magnesium. A cup of tamarind has more potassium than a large banana, with 753 mg. It is also a source of trace minerals, with .1 mg of copper, 1.6 mcg of selenium and .1 mg of zinc.
Benefits
In addition to providing a sweet, tart flavor to savory dishes, tamarind has a number of medicinal uses. Tamarind alone, or stewed with lime juice, honey, milk, dates and spices helps alleviate digestive distress and bile disorders. Tamarind has anti-inflammatory properties and in some countries it is used as a gargle to treat sore throats or as a topical treatment for rheumatoid conditions.
Uses
In the United States, you can find tamarind in various forms -- jarred pastes, blocks of dried pulp or a ground into a powder. Ripe tamarind is sweeter and not as pungently sour as green, unripe tamarind. Tamarind pulp is a common ingredient in Indian chutneys and curries. You can also use tamarind to make a syrup to include in salad dressings. Dried tamarind is rolled in sugar and sold as a candy in Asia and Mexico.
Member Comments