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Tamarind Spices: Tamarind pulp is used in numerous culinary preparations. It is also a raw material for the preparation of wine like beverages. The tamarind kernel powder is found to be extensively used for its sizing properties, in textile, confectionary, cosmetics and pharmaceutical industries. The testa is used in dyeing and tanning industry. It is a much-valued food ingredient in many Asian or Latin American recipes. Tamarind is available in whole pods, a compressed block, paste or concentrates and is most likely to be found in Asian markets. Tamarind is taken as basis for spicy and sometimes sweet sauces used to marinade meat or soybean cheese before frying. In peninsular Southeast Asia (Vietnam and Thailand), the pods are preferred unripe and used in tart soups or stews. In Europe and America, it is used for food specialties like Worcesteshire sauce. In Mexico, it is sold in various snack forms: dried and salted; or candied. The famous agua fresca beverage, iced fruit-bars and raspados all use it as the main ingredient. In the US, Mexican immigrants have fashioned the "agua de tamarindo" drink and many other treats. Tamarind snacks such as Mexico's Pelon Pelo Rico, are available in specialty food stores worldwide in pod form or as a paste or concentrate.

Tamarind Health: Phytochemical studies revealed the presence of tannins, saponins, sesquiterpenes, alkaloids and phlobatamins and other extracts active against both gram positive and gram negative bacteria, between temperature ranges of 4 degrees Celsius and 30 degrees celsius. Throughout Asia and Africa it is common for health remedies. Used for treatment of stomach disorder, general body pain, jaundice, yellow fever and as blood tonic and skin cleanser. Used as a herbal infusion for malarial fever, the fruit juice as an anti-septic, and scurvy and even cough cure. It is used as in Indian Ayurvedic Medicine for gastric and/or digestion problems,and in cardioprotective activity. Based on human study, tamarind intake may delay the progression of fluorosis by enhancing excretion of fluoride.

Description
The ripe fruit of tamarind tree is used as a condiment. It is a moderate size to large, evergreen tree, up to 24 mtr in high and 7 mtr in girth. Bark is brown or dark gray, longitudinally and horizontally fissured. Leaves are paripinnate up to 15 cm long, leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small, yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm broad, 1 cm thick, more or less constricted between seeds, slightly curved, brownish coloured. Seeds are 3-12 oblong compressed, 1.5 cm, dark brown shining. Endocarp is light brownish, sweetish or acidic, edible pulp, traversed by branched ligneous strands. The outer cover of the pod is fragile and easily separable.

Origin and Distribution
Tamarind is originated in Madagascar and is now extensively cultivated in India, Myanmar, Bangladesh, Malaysia, Sri Lanka, Thailand, several African, Central American and South American countries. In India, it is chiefly grown in Madhya Pradesh, Andhra Pradesh, Tamil Nadu and Karnataka.

The tree is not exacting as regards to soil but thrives best in deep alluvium. The tree prefers warm climate but sensitive to frost. Tamarind is suited to semi-tropical region with low rainfall. It can come up even in saline, alkali and gravelly soils, and soils prone to erosion.

USES

Tamarind pulp is used in numerous culinary preparations. It is also a raw material for the preparation of wine like beverages. The tamarind kernel powder is found to be extensively used for its sizing properties, in textile, confectionary, cosmetics and pharmaceutical industries. The testa is used in dyeing and tanning industry. The tender leaves and flowers are used as vegetables.

In medicine, it is used as appetizing, laxative, healing and anti-helmintic. It is also used against fluorosis.

Botanical name	Family name	Commercial part
Tamarindus indica L.	Cesalpiniaceae	Pods

Hindi	: Imli
Malayalam	: Puli, Pulimaram, Valanpuli
Telgu	: Chinta chettu, Chintapandu
Bengal	: Tentul
English	: Indian date
French	: Tamarin
German	: Tamarinde, Indische Dattel, Sauerdattel
Thai	: Kham, Mak kham peak, Ma kham, Met ma kham
Further Reading: Sensory quality: Sour and tart. Main constituents: Ripe tamarinds contain sugars (35 bis 50%), whose sweet taste is, however, outweighted by up to 20% tartaric acid which has an intensively acidic taste; some cultivars decompose the tartaric acid on ripening ("sweet tamarind") and can be eaten raw as fruit. Tamarind is the only important spice of African origin. Today, it is a much valued food ingredient in many Asian or Latin American recipes. The sour and fruity taste of tamarind merges well with the heat of chiles and gives many South Indian dishes their hot and sour character, and their dark colour. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). The pulp is sold dry and must be soaked before usage. Only the water is then added to the food. A well-known example of a Southern Indian dish employing tamarind is vindaloo (vindalu), a fiery pork stew from Goa. Basically, vindaloo is a spicy, tropical version of Portuguese porco vinho e alho. Pork is marinated with a paste made from vinegar (instead of the original wine), ground onions, garlic, ginger and a host of spices (chile, cloves, cinnamon, pepper, cumin, toasted black mustard seeds) for several hours and then, together with the marinade and tamarind water, stewed until tender. Another South Indian food employing tamarind is the vegetable rice dish bese bele from Karnataka. On Jawa, Indonesia’s most populous island, tamarind is taken as basis for spicy and sometimes sweet sauces used to marinade meat or soy bean cheese (tahu) before frying. A typical mixture might contain tamarind water besides soy sauce, garlic and possibly ginger and galangale; chiles, of course, are added up to taste.