What is the efficacy and value of tamarind

Tamarind is the fruit of tamarind tree, a tall arbor native to Africa. Its tree height can reach 30 meters. The brown pod-shaped fruit and leaves hang gracefully on the branches. It can be picked before ripening, and the sticky soft pulp wrapped in the seeds is sour, sweet and juicy. Tamarind is one of the few spices native to Africa. Its Latin "Tamarindus" is derived from Arabic, in which "Tarmar" is a mature date, and "Indus" means India. " Therefore, it is also known as "Indian date".

Tamarind is a food condiment with excellent taste, and its sour taste makes the dishes more delicious. In India, tamarind is used to make sauces, chutney and even curry. However, tamarind is not only useful for seasoning dishes, but also beneficial to health. The health benefits of tamarind cannot be separated from its nutritional components. Tamarind contains iron, vitamin C, calcium, vitamin B, potassium and manganese. Not only that, tamarind is also famous for its beneficial anti-inflammatory effect and prevention of free radicals in the body. Tamarind also contains lupine and polyphenols. These two substances can resist bacteria, fungi, viruses and kill parasites. Although tamarind is very good, those who take blood dilution drugs should not eat tamarind.

Effect of tamarind

In the Middle Ages, Arabs discovered the delicacies of Xiao Luo and brought them to the Middle East. Later, with the crusade, tamarind entered European countries from the Middle East. The British people like the taste of tamarind very much. Later, it was also an important component of the British condiment, Li Peilin sauce and HP sauce. Indian people regard tamarind as a universal natural medicine, which can cure eye diseases, septicemia, jaundice, gastrointestinal discomfort, etc. Eat raw or processed into juice drinks, drink fresh juice when you have a fever, and have antipyretic effect. Thai people believe that it can eliminate impurities in blood and dredge blood vessels.

The value of tamarind

(1) In addition to being eaten raw directly, the pulp of edible value fruits can also be processed to produce high-grade drinks and foods with rich nutrition, special flavor, and sweet and sour taste, such as juice, jelly, fructose, jam, concentrated juice and fruit powder. Concentrated juice is used to prepare and produce fruit juice, fruit powder is used to produce polysaccharide food, and the polysaccharide product made from seed endosperm has higher economic value.

(2) Medicinal value tamarind has many medicinal and health functions. Its nature is sweet, spicy, sour and cool. It has the functions of dispelling heat and heat, eliminating accumulation and transforming food, clearing the brain and refreshing. It can cure diarrhea, pregnancy vomiting, constipation, infantile malnutrition, hypertension and other diseases. In folk medicine, tamarind has the function of defecating and reducing fever. Fruit pulp can provide fiber and is a good natural laxative for patients undergoing recovery; The fruit acid contained in it has antipyretic effect. Since ancient times, tamarind has been used in India to treat gastrointestinal discomfort; Thai people believe that it can eliminate impurities in the blood and achieve the effect of blood vessels, and its contribution to human is not small.

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