Tamarind Scientific Name
Tamarindus indica
Tamarind Other Names
English: Tamarind, Indian date
Hindi: Imali, Imli, Ambli
Sanskrit: Cinca
Hindi: Imali, Imli, Ambli
Sanskrit: Cinca
What is Tamarind?
Tamarind fruit, mainly used for its high content of tartaric acid, is used widely in Indian cooking to impart sweet acidity to foods. In Ayurveda, Tamarind is useful in treating cardiac disorders, non-healing wounds, anorexia etc.
Tamarind has certain laxative properties and is used to treat mild to moderate constipation. It helps to boost immunity as it is rich in vitamin C and antioxidants, making it useful in managing the common cold. Tamarind, at different stages of ripeness, affects and balances levels of the Doshas (Kapha, Vata, Pitta). Recent research has suggested the presence of a certain compound in Tamarind that is similar to Mucin, the wet substance that protects the cornea, found in eyes and hence can be potentially used to treat dry eyes.
Common forms of Tamarind
Powder, Oil, Pulp Concentrate, Paste
Tamarind is commonly used for:
- Treating coughs and colds
- Relieving constipation
- Treating fever
- Eradicating intestinal worms
- Treating stomach, liver and gallbladder problems
- Managing pregnancy-related nausea
Tamarind Dosage
For dry eyes: Eye drops containing up to 1% tamarind seed sugars have been found to alievate 4-5 times a day.
1/2 tsp of Tamarind pulp/paste/powder with a glass of warm water
1/2 tsp of Tamarind pulp/paste/powder with a glass of warm water
Tamarind Side-effects and Warnings
Common side-effects: Not Known.
Not so common side-effects: Not Known
Pregnant and nursing mothers: Stick to food amounts for safer dosage
Children: Not Known.
Warning:
In some cases, Tamarind, was found to interfere with post-surgery blood sugar control. It is advisable to avoid Tamarind at least 2 weeks before a scheduled surgery.