Tamarind (Imli/Chincha) - Health benefits, application, chemical constituents, side effects and many more

 

        Tamarind (Imli/Chincha)

Tamarindus is a monotypic genus and belongs to the subfamily Caesalpinioideae of the family Leguminosae (Fabaceae), Tamarindus indica Linn., commonly known as Tamarind tree is one of the most important multipurpose tropical fruit tree species in the Indian subcontinent. Tamarind fruit was at first thought to be produced by an Indian palm, as the name Tamarind comes from a Persian word “Tamar-I-hind,” meaning date of India. Its name “Amlika” in Sanskrit indicates its ancient presence in the country. Tamarind is used as traditional medicine in India, Africa, Pakistan, Bangladesh, Nigeria,and most of the tropical countries. The fruits contain about 30% pulp, 40% seeds, and 30% hull.

The movement of Tamarind to Asia must have taken place in the first millennium BC. Cultivation of Tamarind in Egypt by 400 BC has been documented and it was mentioned in the Indian Brahmasamhita Scriptures between 1200and 200 BC. About 370-287 BC, Theophrastus wrote on plants and two descriptions refer to Tamarind, his sources were probably from East Africa.

It poses antidiabetic activity, antimicrobial activity, antivenomic activity, antioxidant activity, antimalarial activity, hepatoprotective activity, antiasthmatic activity, laxative activity, anti-hyperlipidemic activity.

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It has different names in different languages such as Marathi name(aambali, aamli, amli, chichi, chincha, chitz),  Hindi name(Imali, Imli, ambli, amili, imli, tamrulhindi, hunase),  English name(Tam...........................read more



Parts of plants is used 

flower,  seed,  fruit,  kshara (alkali),  leaves. Almost all parts of plant is used.

Vitamins and minerals content

Vitamins : A, B1, B2, B3, B5, B6, B9, C, E, K, Choline

Minerals : Calcium, Cooper, Iron, Magnesium, Phosphorus, Potassium, Selenium, Zinc

• Tamarind contains many active ingredients such as phenolic compounds, cardiac glycosides,  L-(-)mallic acid, tartaric acid, the mucilage and pectin, arabinose, xylose, galactose, glucose, and uronic acid.

• The pulp contains organic acids, such as tartaric acid, acetic acid, citric acid, formic acid, malic acid, and succinic acid; amino acids; invert sugar (25-30%); pectin; protein; fat; some pyrazines (trans-2-hexenal); and some thiazoles (2-ethylthiazole, 2-methylthiazole) as fragrant; and the seed polysaccharides are found with a main chain consisting of β-1,4-connected glucose molecules together with xylose (alpha-1,6) and galactose; total protein; lipids with fatty oils; and some keto acids.

                  - The volatile constituents of the fruit pulp were furan derivatives (44.4%) and carboxylic acid (33.3%) of the total volatiles.

                  - The major fatty acids of seeds were palmitic acid, oleic acid, lin...........................read more



Properties and benefits of Tamarind as per it's parts

• Guna (qualities) –  Guru (heavy to digest),  Rooksha (Dryness)

• Rasa (taste) –  Madhura (Sweet),  Amla (Sour)

• Taste conversation after digestion –  Amla (Sour)

• Veerya (Potency) –  Ushna (Hot potency)

• Effect on Tridosha –  Balances Kapha and Vata Dosha

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> Unripe tamarind is extremely sour, light to digest and increases Pitta and Kapha dosha.

> Tamarind flower is the combination of sweet, sour, astringent taste. It balances kapha and vata dosha. It is light to digest and improves digestion strength. Useful in diabetes, urinary tract disorders.

> Benefits of ripened tamarind

• Sara – induces mobility, cau...........................read more





Some benefits and information about parts Tamarind plant

> Tamarind seed : Tamarind seed is a by-product of the commercial utilization of the fruit, the seed comprises the seed coat or testa (20-30%) and the kernel or endosperm (70-75%). However, it has several uses. It is commercially available as a food additive for improving the viscosity and texture of processed foods. The name “jellose” has been suggested for the seed polysaccharide as it describes both its jelly forming properties and the carbohydrate character. It has been recommended for use as a stabilizer in ice-cream, mayonnaise, and cheese and as an ingredient or agent in a number of pharmaceutical products, and the seed oil is said to be palatable and of culinary quality. The oil is used for making varnish to paint idols, and light lamps. The  functional  properties  of  tamarind seed :  nitrogen  solubility  index,  water-absorption capacity, emulsifying capacity, foaming capacity and foam stability.  

               - unified  tamarind  seed  polysaccharide,  xyloglucan,  has  been  found  to  have  various  applications  in  food  technology,  drug-deliv...........................read more




Uses, benefits and application of Tamarind

1) Tamarind ripened fruit and flowers are used to improve taste.


2) For the poisoning caused due to Heeng(Asafoetida) : Tamarind is dissolved in water is given, ghee is also used in poisoning.

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3) Tamarind is used for maturity inflamed swelling(abscess) and treating wound.

                   - 1 part Tamarind fruit pulp (partially ripened, fully ripened or even the old tamarind can also be used) and ¼ part dehydrated calcium (Choona in Hindi) are taken together and fine paste is made by mixing them together.  This is applied over the abscess. This helps in early maturation of the abscess (suppuration and pus formation, after which the abscess is incised to let out the pus).


4) The fully ripened tamarind fruit is taken and is squeezed thoroughly into water, to this preparation jaggery and pepper is added with some cumin seed powder, clove, sunthi. This ripened tamarind fruit drink alleviates vata dosha, mildly vitiates pitta and kapha, improves taste perception and helps to stimulate the digestive fire.

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5) Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India as a dressing for many snacks and often served with samosa. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam, and in certain varieties of masala chai tea. 


6) Leaf juice with ginger is used in the treatment of bronchitis.

                  - It can be effective in allergic astma and cough via antihistaminic, adaptogenic and mast cell stabilizing effects.

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7) 1-2 fistful of mature leaves are collected and fine paste is made. This is applied over the joints and wrapped with a cloth. This is very effective against the arthritis and relieves even the joint swelling.

                - Leaf juice 100ml (decoction of the leaf can also be used for this purpose)  and 200 ml sesame oil are taken and oil is cooked in mild intensity of heat on constant stirring. On confirmation that it is free from moisture content this oil is taken out of fire, filtered and stored. This oil is effective in degenerative joint disorders associated with severe pain. OR Tamarind oil can be prepared even by its pulp. While doing this oil, 50 gram of fruit pulp, 200 ml sesame oil and 800 ml water are to be added.

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8) The tree bark is taken and made into ash by burning in open air. This is sieved well and fine ash obtained is collected and stored. To this little sesame oil is mixed and applied over the white patches due to fungal infection. 5-6 days application usually pacifies the complaint. It is useful in treating eczema as well.


9) A fistful of tamarind flowers (fresh) are collected and its decoction is made. To this fried cumin seeds are added and given to the patients in the dose of 50-60 ml two or three times a day. Or normal tamarind flowers decoction also works well. This relieves nausea, tastelessness, mild abdominal pain, diarrhoea and   distension of abdomen.

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10) Leaf juice soup as a carminative, digestive and anti flatulent : Mature leaves are taken and cooked well along with little salt and pepper powder (Even the ginger powder or garlic paste, cumin and coriander seeds can also be added).This can be used during lunch or else it can be taken as a soup as a starter too.

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11) One fistful of tamarind leaves and nimba leaves should be taken and it should be tied inside the leaf of kumari and putapaka should be given. Later on, these leaves should be taken out and squeezed well. The obtained juice should be mixed with the powders of triphala, ayas and kataka beeja and made into a fine paste. By applying this paste frequently to the eyes, the symptoms like pain, redness, watering of the eyes along with the eye diseases will be cured.

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12) The seed husk has found to be an effective fish poison and Bark tannins are used in the preparation of ink and for fixing dyes.


13) Tamarind Kernal Powder is used as a source of carbohyd...........................read more





Note : 1) As per the toxicity study of tamarind showed that long-term use of tamarind pulp water extract was generally safe and well tolerated in normal dosage.


            2) Only in high Pitta disorders such as migraine, gastritis, acid peptic disorders etc, excessive use of im...........................read more



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References : 

1) Ayurved Saar Sangrah

2) Pharmacogn Rev. 2011 Jan-Jun; 5(9): 73–81 ;  PMCID: PMC3210002

3) Food Science and Nutrition. 2019 Nov; 7(11): 3378–3390.  Published online 2019 Sep 27.   PMCID: PMC6848808

4) Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice.

Food Sci Nutr. 2016 Jul; 4(4): 494–507.   Published online 2015 Nov 18.   PMCID: PMC4930494

5) Tamarindus indica and its health related effects.  Asian Pacific Journal of Tropical Biomedicine.  Volume 4, Issue 9, September 2014, Pages 676-681

6) Six-Month Chronic Toxicity Study of Tamarind Pulp (Tamarindus indica L.) Water Extract

Scientia Pharmceutica 2017; 85(1): 10.  Published online 2017 Mar 9.  PMCID: PMC5388147

7) Book : Bhojana Kutuhalam 14th chapter

8) Knowledge, attitudes and practices in tamarind (Tamarindus indica L.) use and conservation in Eastern Uganda.  Journal of Ethnobiology and Ethnomedicine.  Published: 21 January 2017

9) Bhavaprakasha Nightu

10) Antimicrobial Activity of Tamarindus indica Linn.  Tropical Journal of Pharmaceutical Research.  Vol. 5 No. 2 (2006) / Articles.  DOI: 10.4314/tjpr.v5i2.14637

11)Resny A R et al: A Critical Ayurvedic Literary Review Of The Plant Amleeka (Tamarindus Indica L.).  INTERNATIONAL AYURVEDIC MEDICAL JOURNAL. (ISSN: 2320 5091). VOLUME 2, ISSUE 3, FEBRUARY-MARCH, 2018

12) Dhanwanthari nighantu

13) Local tradition and knowledge

14) NCBI

15) Handbook of herbs and spices - Tamarind

16) Journal of Ayurveda and Integrative Medicine. 2012 Jan-Mar; 3(1): 6–9.  PMCID: PMC3326798

17) Charak samhita

18) PUBMED

19) Charak samhita

20) Tamarind Seed (Tamarindus indica) Extract Ameliorates Adjuvant-Induced Arthritis via Regulating the Mediators of Cartilage/Bone Degeneration, Inflammation and Oxidative Stress.  Article number: 11117 (2015).     - By nature.com




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