Tamarind (Tamarindusindica) also known as Siyambala in Sinhala and Puli in Tamil is one of the most important multipurpose tropical fruit tree species in the Indian subcontinent. The name Tamarind comes from a Persian word "Tamar-I-hind," meaning date of India.
The Tamarind tree is densely foliated with pale green, feathery leaflets which give the broad, spreading crown a light and airy effect .Tamarind may reach heights of 65 feet and a spread of 50 feet but is more often seen smaller. The delicate leaflets cast diffuse, dappled shade which will allow enough sunlight to penetrate for a lawn to thrive beneath this upright, dome-shaped tree. The twigs and branches of Tamarind are very resistant to wind, making it especially useful as ashade or street tree for breezy locations. Tamarind has low salt-tolerance so do not locate it close to the beach. It is tolerant to clay; loam; sand; acidic; occasionally wet; alkaline and well-drained soil
The leaves and flowers are used for culinary purposes in the Indian Subcontinent because of their sourness and aroma. The Sri Lankan dishes made out of the leaves and flowers include curries, salads, stews and soups. The leaves and flowers are also useful as a mordant in dyeing. The mature leaves are used as a bleaching agent.
Tamarind’s small red and yellow flowers appear on short racemes and are followed by the production of brittle, brown, six-inch-long, velvety pods. These sticky pods are filled with a sweet-sour,dark brown paste which surrounds two or three seeds.
Delicately sweet and sour, tamarind is one of the most sought-after ingredients in the Indian Subcontinent. In some Sri Lankan households, the pods are cut open and the fresh pulp is used as and when required. In general, a small portion of the pulp is soaked in half a cup of warm water for about 10 minutes. Swirl the pulp with your fingers so that it is dissolved evenly in water to prepare a thin sauce. Strain the juice through a filter or thin cloth sieve before using it in cooking.
The pulp is commonly used for "hot and sour" soups as well as marinades. The juice made of tamarind pulp with the addition of dates, sugar, honey, cardamom, cloves and coriander seeds make a very refreshing drink. The pulp is also used in confectionaries as a solidifying agent.
In Sri Lanka the pulp has numerous culinary uses. The culinary delights made out of the tamarind pulp include curries, chutneys, sauces, ice cream, and sherbets. The Tamarind pulp is often eaten raw and sweetened with sugar. In Sri Lanka, the pulp is also used to make sweet meats mixed with sugar called Tamarind balls. Tamarind pulp is used as a raw material for the manufacture of several industrial products such as Tamarind Juice Concentrate, Tamarind Pulp Powder, tartaric acid, pectin, and alcohol.
T.indica is used as traditional medicine in Sri Lanka, India, Pakistan, Bangladesh, Nigeria and most of the tropical countries. Tamarind reduces fevers and provides protection against colds. Make an infusion by taking one ounce of pulp, pour one quart of boiling water over this and allow tosit for one hour. Strain and drink with a little honey. This will bring down temperature by several degrees.
The pulp, leaves and flowers, in various combinations, are applied on painful and swollen joints sprains and boils Tamarind is a good source of antioxidants that fight against cancer. Tamarind also possess anti-diabetic, anti-microbial, anti-venomic, anti-malarial and anti-asthmatic properties.
Tamarind helps the body digest food and heals inflammation. The red outer covering of the seed is an effective remedy against diarrhea and dysentery. The juice extracted from the flowers is given internally for bleeding piles. Tamarind juice can be used as a mild laxative and as a drink to bring relief from sunstroke.The heated juice is used to cure conjunctivitis.
Tamarind is used in the treatment of bile disorders, a gargle for sore throats and as a remedy for jaundice and catarrh.Tamarind lowers cholesterol and promotes a healthy heart.The pods are burned and reduced to an alkaline ash which enters into medicinal formulas. A decoction is used for eye inflammations; and lotions and poultices made from the bark are applied on open sores and caterpillar rashes. An infusion of the roots is believed to have curative value in chest complaints and is an ingredient in prescriptions for leprosy.
The Department of Agriculture should take steps to further develop Tamarind as a commercial crop. Small-scale entrepreneurs should be given the expertise needed to manufacture and export Tamarind as ready-to- drink beverages, cordial, chutneys and sauces. Tamarind Ice creams and yoghurts are recommended for the local market.
A version of this story originally appeared in Island Newspaper, Sri Lanka
The Tamarind tree is densely foliated with pale green, feathery leaflets which give the broad, spreading crown a light and airy effect .Tamarind may reach heights of 65 feet and a spread of 50 feet but is more often seen smaller. The delicate leaflets cast diffuse, dappled shade which will allow enough sunlight to penetrate for a lawn to thrive beneath this upright, dome-shaped tree. The twigs and branches of Tamarind are very resistant to wind, making it especially useful as ashade or street tree for breezy locations. Tamarind has low salt-tolerance so do not locate it close to the beach. It is tolerant to clay; loam; sand; acidic; occasionally wet; alkaline and well-drained soil
The leaves and flowers are used for culinary purposes in the Indian Subcontinent because of their sourness and aroma. The Sri Lankan dishes made out of the leaves and flowers include curries, salads, stews and soups. The leaves and flowers are also useful as a mordant in dyeing. The mature leaves are used as a bleaching agent.
Tamarind’s small red and yellow flowers appear on short racemes and are followed by the production of brittle, brown, six-inch-long, velvety pods. These sticky pods are filled with a sweet-sour,dark brown paste which surrounds two or three seeds.
Delicately sweet and sour, tamarind is one of the most sought-after ingredients in the Indian Subcontinent. In some Sri Lankan households, the pods are cut open and the fresh pulp is used as and when required. In general, a small portion of the pulp is soaked in half a cup of warm water for about 10 minutes. Swirl the pulp with your fingers so that it is dissolved evenly in water to prepare a thin sauce. Strain the juice through a filter or thin cloth sieve before using it in cooking.
The pulp is commonly used for "hot and sour" soups as well as marinades. The juice made of tamarind pulp with the addition of dates, sugar, honey, cardamom, cloves and coriander seeds make a very refreshing drink. The pulp is also used in confectionaries as a solidifying agent.
In Sri Lanka the pulp has numerous culinary uses. The culinary delights made out of the tamarind pulp include curries, chutneys, sauces, ice cream, and sherbets. The Tamarind pulp is often eaten raw and sweetened with sugar. In Sri Lanka, the pulp is also used to make sweet meats mixed with sugar called Tamarind balls. Tamarind pulp is used as a raw material for the manufacture of several industrial products such as Tamarind Juice Concentrate, Tamarind Pulp Powder, tartaric acid, pectin, and alcohol.
T.indica is used as traditional medicine in Sri Lanka, India, Pakistan, Bangladesh, Nigeria and most of the tropical countries. Tamarind reduces fevers and provides protection against colds. Make an infusion by taking one ounce of pulp, pour one quart of boiling water over this and allow tosit for one hour. Strain and drink with a little honey. This will bring down temperature by several degrees.
The pulp, leaves and flowers, in various combinations, are applied on painful and swollen joints sprains and boils Tamarind is a good source of antioxidants that fight against cancer. Tamarind also possess anti-diabetic, anti-microbial, anti-venomic, anti-malarial and anti-asthmatic properties.
Tamarind helps the body digest food and heals inflammation. The red outer covering of the seed is an effective remedy against diarrhea and dysentery. The juice extracted from the flowers is given internally for bleeding piles. Tamarind juice can be used as a mild laxative and as a drink to bring relief from sunstroke.The heated juice is used to cure conjunctivitis.
Tamarind is used in the treatment of bile disorders, a gargle for sore throats and as a remedy for jaundice and catarrh.Tamarind lowers cholesterol and promotes a healthy heart.The pods are burned and reduced to an alkaline ash which enters into medicinal formulas. A decoction is used for eye inflammations; and lotions and poultices made from the bark are applied on open sores and caterpillar rashes. An infusion of the roots is believed to have curative value in chest complaints and is an ingredient in prescriptions for leprosy.
The Department of Agriculture should take steps to further develop Tamarind as a commercial crop. Small-scale entrepreneurs should be given the expertise needed to manufacture and export Tamarind as ready-to- drink beverages, cordial, chutneys and sauces. Tamarind Ice creams and yoghurts are recommended for the local market.
A version of this story originally appeared in Island Newspaper, Sri Lanka