The Tamarind comes from the vegetable family. However, it has been regarded as a fruit and often times use as a sweet dessert like jam or syrup. It has been used for culinary and medicinal purposes. The tamarind is quite popular in Latin America, Africa, in the Caribbean Islands and most part of Southeast Asia.
The tamarind is rich with Vitamin A, B, C and minerals such as; Calcium, Iron, Phosphorous, Carbohydrates, Protein, Thiamine, Niacin, Riboflavin and dietary fiber. It is a storehouse of antioxidants to repel cancer and promotes a healthy cardiovascular and respiratory system. It is also packed with carotene and lowers cholesterol level in the body.
The tamarind has always been used in Ayurvedic medicine to treat gastro-intestinal problems, indigestion and respiratory problems. It is also used to treat various bilious disorders and not to mention the leaves which are often used as a drink as a remedy for sore throat, treating jaundice and ulcers. Including the Tamarind in one’s daily cuisine could surely promote a generally healthy lifestyle.