El tamarind és una beina de fruita agredolça. S'utilitza àmpliament a la cuina índia i africana. També s'utilitza en algunes preparacions asiàtiques i de l'Orient Mitjà.

El tamarind confereix a un plat un sabor dolç-picant. Els extractes d'aquesta fruita s'han utilitzat en la medicina antiga per tractar les picades de serps, la malària, la diabetis, el restrenyiment i diverses afeccions cròniques i agudes.

En aquest post, explorarem més sobre el tamarinde i les diferents maneres d’incloure-ho a la vostra dieta.

Què és Tamarind?

L’ arbre del tamarind ( Tamarindus indica ) és originari de l’Àfrica tropical. Es va introduir fa eons a l’Índia. Els indis el van adoptar tan bé que es va convertir (gairebé) en indígena del seu país. El nom prové d'una paraula persa anomenada tamar-I-hind (que significa "data índia") (1).

Es diu "tamarindo" en espanyol i portuguès i "tamarin", "tamarinier", "tamarinier des Indes" o "tamarindier" en francès. És "tamarinde" en alemany i "tamarandizio" en italià. A l'Índia es coneix com "ambli", "imli", "chinch" o tamarind. A Cambodja, és "ampil" o "khoua me" i "ma-kharm" a Tailàndia. En vietnamita, sóc "jo". S'utilitza en diverses cuines del món, d'aquí els diversos noms.

Origen del Tamarind

Es confon que Tamarind té un origen indi. El seu nom botànic, indica, també dóna suport a aquest mite. No obstant això, l'arbre es va naturalitzar a Hawaii cap al 1797.

Es creu que el tamarí es va introduir a l’Amèrica tropical, les Bermudes, les Bahames i les Antilles molt abans.

L’enorme tamarí, de creixement lent, dóna fruits semblants a les beines. Aquestes beines contenen carn molt àcida (i molt picant). Les llavors suaus, blanquinoses i poc desenvolupades s’envolten en aquestes beines.

Un cop maduren, les beines es tornen sucoses. La polpa es torna marró, enganxosa i fibrosa. La pell exterior es converteix en una closca fàcilment esquerdable. Les llavors creixen dures i de color marró brillant.

Tant les fruites de tamarinde crues com les madures s’utilitzen àmpliament a la cuina. S'utilitzava com a condiment en curri, salses, pestos i menjars. El tamarinde també es cuina amb arròs, peix i carn com a ingredient central en algunes cuines.

En altres paraules, el tamarind es troba a gairebé totes les cuines.

Però, quin podria ser el motiu de la seva popularitat mundial? No pot ser només pel seu gust, oi?

És cert. El tamarind és conegut per les seves diverses propietats terapèutiques. Serveix com a excel·lent laxant i carminatiu. També té potents propietats antiinflamatòries i antisèptiques.

El tamarinde s’utilitza tradicionalment per tractar el dolor abdominal, la diarrea, la disenteria, la cicatrització de les ferides, la inflamació i la febre (1). També es creu que ajuda en el tractament del dolor articular, mal de coll, asma, articulacions inflades, conjuntivitis i hemorroides.

La següent secció tracta sobre els beneficis del tamarind. Comprova-ho!

7 beneficis per a la salut del tamarind

El tamarind és un remei casolà conegut per controlar el restrenyiment, la diabetis, la salut de la pell i les infeccions microbianes. També s’ha demostrat que ajuda a la pèrdua de pes i prevé malalties cardiovasculars. Validem aquestes creences amb algunes evidències científiques.

1. Pot mitigar lesions hepàtiques

La inflamació crònica del cos afecta indirectament el fetge. En un estudi, les rates amb artritis van rebre extracte de llavor de tamarinde. Els resultats van mostrar una reducció de l’estrès oxidatiu hepàtic (2).

Les procianidines actives de l'extracte de tamarind van contrarestar el dany del radical lliure del fetge. També es va observar la disminució dels nivells de marcadors inflamatoris, com el glutatió, els tiols totals, la glutatió peroxidasa i la reductasa (2), (3).

Els minerals que es troben al tamarinde, com el coure, el níquel, el manganès, el seleni i el ferro, participen en la millora de la defensa del cos contra l’estrès oxidatiu. El seleni, juntament amb la vitamina E, protegeix el contingut de lípids de les cèl·lules del fetge de l'atac de radicals lliures (3).

2. Pot ajudar a exfoliar i alleugerir la pell

La polpa de la fruita del tamarinde s’ha utilitzat com a exfoliant natural per a la pell des dels temps antics. Afavoreix la pell més llisa i clara gràcies a la presència d’àcids alfa-hidroxil (AHA). Els AHA de la polpa de tamarinde inclouen àcid tartàric (8-23,8%), àcid làctic (2%), àcid cítric i àcid màlic. Aquests AHA, juntament amb la pectina i el sucre invertit, hidraten i hidraten la pell (4).

Es diu que la polpa de tamarinde posseeix propietats d’il·luminació de la pell. Es va dur a terme un estudi amb 11 voluntaris masculins per investigar l’efecte de l’extracte de llavors de tamarinde sobre el to de la pell. L'extracte de llavors es va aplicar / fer massatges dues vegades al dia a les galtes durant 12 setmanes (4), (5).

Hi va haver una disminució relativa del contingut de melanina i sèu quan es va aplicar el producte de prova. Això es podria atribuir a la presència de polifenols antioxidants al tamarind. Aquests compostos eliminen els radicals lliures del cos i, per tant, redueixen indirectament el contingut de melanina a la pell (5).

3. Pot ajudar a controlar el pes

L'obesitat està relacionada amb el cor, el fetge, els ronyons i diversos trastorns metabòlics. Els investigadors han estudiat l’efecte del tamarinde sobre el control del pes i l’obesitat en estudis en rates. Es va comprovar que la polpa de tamarind disminueix el colesterol dolent (LDL) i augmenta el contingut de colesterol bo (HDL) al plasma (6).

Aquest efecte anti-obesitat es va veure quan les rates amb una dieta rica en greixos van rebre 5, 25 o 50 mg / kg d'extracte de polpa de tamarind per via oral durant 10 setmanes. Aquest estudi també va donar lloc a la pèrdua de pes corporal en aquestes rates (6).

A més, aquest extracte va reduir l'activitat de l'àcid gras sintasa (FAS). FAS és un enzim que afavoreix la formació de teixit adipós al cos. També evita l’oxidació dels lípids pels radicals lliures. L'estudi sobre rates també va demostrar les propietats antioxidants d'aquest extracte (6).

L’extracte podria induir efectes beneficiosos en rates induïdes per l’obesitat. Es necessiten estudis addicionals per entendre quins altres compostos de la planta contribueixen a aquest benefici.

4. Pot alleujar el mal de panxa i el restrenyiment

El tamarinde s’ha utilitzat tradicionalment com a laxant perquè té una gran quantitat d’àcids màlic i tartàric. El tamarind també conté bitartrat de potassi, que, juntament amb altres principis actius, alleuja el restrenyiment (7).

El restrenyiment i la diarrea solen causar dolor abdominal. S'ha demostrat que els extractes d'escorça i arrel de tamarinde són eficaços per curar el mal de panxa. A Nigèria, es menja tamarind mullat per fer front al restrenyiment (7).

El Rasam és una preparació del sud de l’Índia que està feta d’espècies, tamarinde, comí, pebre negre i mostassa. Es menja amb arròs per afavorir la digestió (8).

5. Pot controlar la hipertensió i afavorir la salut cardíaca

The dried pulp of tamarind fruits was found to have anti-hypertensive effects. Tamarind pulp has been found to reduce diastolic blood pressure at a dose of 15 mg/kg body weight (9).

Animal studies have demonstrated the anti-atherosclerotic effect of this fruit. Thus, tamarind extract has a high potential to lower the risk of atherosclerosis (clogging of arteries) in humans as well (10).

The fruit extract was able to heal atherosclerotic lesions in hamsters. Moreover, active tamarind molecules possess anti-inflammatory effects. They can tone down the severity of atherosclerosis and several cardiovascular diseases (10).

6. May Help Manage Diabetes and Hyperglycemia

Tamarind brought down the blood sugar levels in diabetic rats. This fruit could neutralize hyperglycemia even in rats that had severe diabetes (10), (11).

One of the major causes of diabetes is inflammation of pancreatic cells, especially those cells that produce insulin (beta cells). Since tamarind can inhibit the production of pro-inflammatory chemicals like TNF alpha, it can protect the pancreas from inflammation-induced damage (11), (12).

The seeds of this fruit can boost the neogenesis (production of new cells) of pancreatic beta cells. This may restore the ability to produce required amounts of insulin in patients with diabetes (10), (12).

7. Can Help Prevent Malaria And Microbial Diseases

Tamarind has been used as a febrifuge (fever control medicine) in traditional medicine. African tribes in Ghana use the leaves of tamarind to treat malaria (10).

This fruit also has a broad-spectrum of antimicrobial properties (10).

Extracts of tamarind have shown significant inhibitory effect against Burkholderia pseudomallei , Klebsiella pneumoniae,Salmonella paratyphi , Bacillus subtilis , Salmonella typhi , and Staphylococcus aureus (10).

Various parts of this plant have been used to cure malaria. Similar fevers caused due to bacterial infections can also be managed with tamarind extracts. Its anti-inflammatory and antioxidant properties could play a critical role in such cases.

Did You Know?

Tamarind has proven anti-venom properties. It is widely used as a remedy against snake bites in India.

Its extract prevents edema, hemorrhage, and rapid blood clotting in victims.

Moreover, tamarind seeds can inhibit several enzymes that are involved in venom response in your body (10).

In India and Africa, tamarind is used as an aphrodisiac. Rat studies demonstrated the effect of this fruit extract on sexual drive and arousal. Male rats showed an increase in sperm count and motility.

Tamarind extract has low toxicity and is safe up to an oral dose of 2000 mg/kg (13).

Tamarind is a household name. This sour-sweet fruit is a staple in several cuisines. Its integral place in the kitchen is because of its excellent nutritional value. Check out the next section to find out more.

Nutritional Value of Tamarind

The values in the brackets include the daily value of the particular nutrient the serving of the ingredient meets .

NUTRITIONAL VALUE PER 1 CUP, PULP 120 g
Nutrients	Units	Quantity
Water	g	37.68
Energy	kcal	287
Energy	kJ	1200
Protein	g	3.36
Total lipid (fat)	g	0.72
Ash	g	3.24
Carbohydrate, by difference	g	75.00
Fiber, total dietary	g	6.1
Sugars, total	g	46.56
Minerals
Calcium, Ca	mg	89
Iron, Fe	mg	3.36
Magnesium, Mg	mg	110
Phosphorus, P	mg	136
Potassium, K	mg	754
Sodium, Na	mg	34
Zinc, Zn	mg	0.12
Copper, Cu	mg	0.103
Selenium, Se	mg	1.6
Vitamins
Vitamin C, total ascorbic acid	mg	4.2
Thiamin	mg	0.514
Riboflavin	mg	0.182
Niacin	mg	2.326
Pantothenic acid	mg	0.172
Vitamin (B6)	mg	0.079
Folate, total	mg	17
Folate, food	mg	17
Folate, DFE	µg	17
Choline, total	mg	10.3
Vitamin A, RAE	µg	2
Carotene, beta	µg	22
Vitamin A, IU	IU	36
Vitamin E (alpha-tocopherol)	mg	0.12
Vitamin K (phylloquinone)	µg	3.4

(Source: United States Department of Agriculture)

Tamarind contains a variety of biologically active phytochemical compounds. Predominantly, it contains catechin, epicatechin, proanthocyanidins, apigenin, luteolin, naringenin, taxifolin, eriodictyol, and other phenolic polymers (14).

Tamarind leaf pulp contains pipecolic acid, nicotinic acid, 1-malic acid, geraniol, limonene, pipecolic acid, lupanone, lupeol, orientin, isoorientin, vitexin, isovitexin, cinnamates, serine, pectin, tannins, and glycosides (7).

Tamarind fruits commonly contain tannins, succinic acid, citric acid, tartaric acid, and pectin. Its seeds contain campesterol, beta-amyrin, beta-sitosterol, oleic acid, palmitic acid, linoleic acid, and eicosanoic acid. Cellulose, albuminoid amyloids, and phytohemagglutinin were also found in traces (7).

The phytochemicals and nutrients of tamarind act in synergy to produce its miraculous benefits.

Aren’t you excited to use tamarind in your cooking? Here are a few tips on how to use and store tamarind.

How To Use And Store Tamarind

There are various ways you can use tamarind in your cooking.

One of the simplest ways to extract the pulp of this fruit is by soaking it.

• Soak a small piece of tamarind in warm water.
• Leave it in the water for about 10 minutes until it softens. Squeeze and squish the tamarind piece with your fingers.
• Strain the juice and discard the pulp.

The next method takes a bit longer. You will need to soak, refrigerate, and extract the pulp.

• Place a handful of semi-dried tamarind pieces in a glass container that has a lid.
• Pour enough drinking water to immerse the pieces.
• Close the lid and place the container in the refrigerator.
• Leave it overnight. By the next morning, the chunks of tamarind will soften and be ready to use.
• Squeeze sufficient pulp and store the rest of the soft tamarind.
• Cover the container once you are done. Let the rest remain in the refrigerator until it lasts.

Now comes the elaborate and (a little) messier way of extracting the pulp. In this method, you soak, squeeze, and boil the tamarind.

• Add 5-6 ounces of tamarind pieces and 2 cups of water to a microwave-safe bowl.
• Heat it in the microwave for about a minute until the pieces soften.
• Let the contents cool down completely.
• Once cooled, squish out the pulp from the soaked tamarind pieces using your fingers.
• Add small amounts of water and keep squeezing the pulp until the yield ceases.
• You will have a slurry of tamarind pulp in water.
• Run the slurry through a mesh/sieve/strainer to collect the juice in a colander.
• Add more water to the remaining pulp in the sieve and squeeze it to extract the last traces of tamarind juice.
• You should only be left with the fiber and seeds from the fruit when you are done.
• Discard the solid waste and transfer the juice to a saucepan.
• Boil the contents for 1-2 minutes.
• Reduce the heat to a simmer for 5 minutes. The juice should thicken to a soupy-syrupy consistency by now.
• Remove from heat and let it cool completely.
• Pour the fresh tamarind syrup into a clean, sterile jar.
• Refrigerate until the next use.
• Use a clean, dry spoon to take out the tamarind syrup.
• Refrigerate the rest. Don’t leave the spoon/ladle in the bottle.

This way, tamarind extract can last up to three months. If you use tamarind in your cooking every day, the above method is probably the best. It saves you time and effort without compromising on the taste.

You can try the method you prefer and enjoy the benefits of tamarind. Including tamarind in your food can fulfill the recommended daily requirement of several minerals like iron, zinc, magnesium, and calcium.

Tamarind also has medicinal uses. It could be used in the form of a beverage to treat constipation or fever. Its bark and leaves may also be used to promote wound healing. However, more research is warranted in this regard.

Different Forms Of Tamarind

There are two major forms of tamarind. The most common form is the one that tastes sour. The other form is sweet tamarind that is usually grown in Thailand.

Tamarind can be consumed fresh, both in its ripe or unripe forms. It also can be processed into different products. Tamarind juice has similar benefits, as discussed in this post.

Though tamarind is medicinally very relevant, excess intake can cause problems. In the following section, we will look at the possible side effects of tamarind.

Does Tamarind Have Any Side Effects Or Risks?

The World Health Organization (WHO) considers tamarind fruit to be safe and non-toxic. Rat studies have shown no mortality/toxicity even after the administration of 5000 mg/kg and 3000 mg/kg doses of its extract (15).

However, your kidneys may be affected by mineral overload. It would be better to consult a nutritionist/healthcare provider to decide on the upper limit of tamarind intake for you (15).

There is insufficient data to understand the safety of consuming tamarind for pregnant and nursing women.

Also, if you are on anti hypertensive or anti-diabetic drug medication, it is better to consume only small amounts of this fruit extract. Some may advise you against its usage. However, none of these claims have been proven.

Conclusion

Tamarind is the central ingredient of Indian and several indigenous Asian dishes. Traditional medicine considers this fruit and its parts a remedy for a host of conditions.

Its leaves, fruit, seeds, bark, stems, branches, and flowers (almost every part) have high therapeutic value. The anthocyanins, proanthocyanidins, catechins, tannins, polyphenolic acids, minerals, vitamins, sugars, and other phytonutrients make tamarind an ingredient you cannot miss.

Expert’s Answers for Readers Questions

Is it good to eat tamarind every day?

Yes. Tamarind is rich in nutrients, and including it in your everyday diet can improve your health in the long run.

Is tamarind good for sleep?

Some believe that the high magnesium content in tamarind may help promote sleep. The mineral is believed to relax nerves. However, there is lack of scientific evidence to back this up.

Does tamarind help treat kidney stones?

There is no research that links tamarind to treating kidney stones. Excess intake of tamarind may, in fact, overload your kidneys with the minerals.

Is tamarind good for migraine?

There is no scientific backing to prove that tamarind can help migraines.

15 sources

Stylecraze té pautes d’aprovisionament estrictes i es basa en estudis revisats per parells, institucions de recerca acadèmica i associacions mèdiques. Evitem utilitzar referències terciàries. Podeu obtenir més informació sobre com ens assegurem que el nostre contingut sigui precís i actualitzat llegint la nostra política editorial.

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