Tamarind, Imli, Nutrition value of tamarind

You must be familiar with tamarind paste, tamarind sauce and tamarind chutney. Read below the details on tamarind.

Tamarind

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Tamarind


Tamarind has a refreshing sweet, sour taste with a a slight fruity aroma. Tamarind grows extensively throughout the Indian subcontinent, Southeast Asia and the West Indies. tamarind is a brown bean enclosing a number of black seeds (tamarind seeds) from the tamarind tree. The tamarind bean contains a sticky pulp which is used as flavouring for its typical aroma and taste. Tamarind is available as dried pods, pressed fibrous slabs, or as a paste (tamarind paste).

Tamarind is antiseptic, mild laxative, and digestive. Gargles with tamarind water is recommended for a sore throat. Being highly acidic, it gives a cooling effct ot our body in summers. It is believed to boost metabolism.

Tamarind is an excellent polish for brass and copper items.

Tamarind paste is used as a souring agent in the preparation of lentils, curries, rasam, sambhar, and chutneys. Tamarind is an imporatant ingredient for many jams, jellies, drinks, and Worcestershire sauce. Soak a little tamarind paste or pods in hot water for ten minutes, mash it, and pass through a sieve. The thick pulp which passes through the sieve is used.

Nutritional Values of Tamarind

Tamraind Pulp
Parameters	Value per 100g
Moisture  Protein  Fat  Minerals  Fibre  Carbohydrates  Energy  Calcium  Phosphorus  Iron	20.900 gm    3.100 gm    0.100 gm    2.900 gm    5.600 gm    67.400 gm    283.000 K cal 170.000 mg    110.000 mg    17.000 mg
Vitamins
Carotene  Riboflavin  Niacin  Vitamin C	60.000 µg     0.070 mg    0.700 mg    3.000 mg
Minerals & Trace Elements
Magnesium  Copper  Manganese  Chromium	41.000 mg    0.200 mg    0.550 mg    0.056 mg

Tamarind slabs and paste can be stored up to a year, and pods will last indefinitely.

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