Research suggests that it has a solid ability to reduce oxidative stress. Many studies show that diets high in antioxidants have several benefits. Phytochemicals in tamarind have antioxidant properties. ![]() Most cancers are connected to DNA damage. Radiation exposure, chemicals and family history of cancer are other such elements. The most common risk factors for cancer include ageing, tobacco and sun exposure. As a result, it helps improve and manage tissue health. Consequently, you must ingest them through your food.Īccording to a study, tamarind contains many essential amino acids except tryptophan. However, your body cannot synthesise these amino acids. Therefore, they are essential for your body to grow and tissue repair. For example, amino acids are the building blocks of protein. Various tissues in our body help serve numerous functions. Let us evaluate and enumerate a few of its health benefits. Its leaves, beans, bark, and woods have many uses. Its pulp contains a wide variety of nutrients that can boost your immunity. People use tamarind as traditional medicine. It is popular in Asian, South and Central American, African, and Caribbean cuisines. It is an ingredient in a wide range of sauces. People use it in chutneys, digestive candies, pickles, jams, desserts, steak sauces and candies. It has a high nutrient value with at least: ![]() Tamarind pulp is a powerhouse of antioxidants, phytochemicals and other vital nutrients involving Vitamin A, C, E, K, B6, magnesium, phosphorus, calcium, protein and no cholesterol. Then, people use it to make its paste or concentrate. You may extract the fruit from fresh pods. Tamarinds are known as leguminous trees as their fruit is a bean-like pod and is also known as ‘the date of India’. However, it is a staple ingredient in Asian cuisines apart from African and Middle Eastern recipes. Whether you’re using bottled tamarind paste, or you’re making your own tamarind juice/water, use whatever amount of this that the recipe calls for.India and Thailand are its highest producers. Concentrate needs to be diluted with water before use. Note that this jarred tamarind paste is Not the same thing as jarred tamarind “concentrate”. Using this bottled tamarind paste is very convenient, but the taste of freshly prepared tamarind is better. Pre-mixed tamarind can also be purchased (shown on the left side of the photo above). Your paste can be made ahead and stored in an airtight container in the refrigerator for a few weeks. Discard the seeds and any pieces that have not mixed or dissolved with the water. Then use your fingers to mash the tamarind until it “dissolves” and you are left with a light brown coloured, thick, sauce-like paste. To make tamarind paste / juice / water, allow 1 tbsp wet tamarind / tamarind block to soften in a few tablespoons of hot water. To add further confusion, the term tamarind pulp has been used to describe both the flesh of tamarind (wet tamarind / tamarind block) and, contrarily, the parts of the tamarind that do not “dissolve” or mix with water. ![]() But in general, tamarind paste, tamarind juice, and tamarind water usually refer to tamarind that has been prepared for cooking. I have even seen this referred to as tamarind “paste”. This is often simply labeled as “tamarind”. Here is my general understanding: Wet tamarind or tamarind block is shown on the right side of the photo above. So depending on the source, it can be very confusing as to what a recipe actually calls for. There doesn’t seem to be a consistent use of terms that distinguish between those options. Otherwise, tamarind can be purchased in other forms. If you’re starting with fresh tamarind, discard the shell, the seeds, and the fibrous thread that runs along the outside of the flesh. On a side note, I like tamarind, but I dislike those sauces. If you’re not familiar with tamarind, you might be surprised to learn that it is an ingredient in Worcestershire and HP steak sauce. The flesh is reddish brown in colour, slightly chewy in texture, and unique and tart in flavour. It has a hard, dry, light brown exterior and several hard seeds. Tamarind is a pod-like fruit that is used in Southeast Asian and Indian cooking.
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