Tamarind in the kitchen & beyond
One of the sweetest school memories is associated with the Imbliwalla- or the tamarind vendor. Images of school children flocking around his cart during recesses & after school are on top of our minds & the tangy flavoured tamarind is on the tip of our tongue.
The bushy tamarind tree- Tamarindus Indica- grows to a height of 40-60 feet with its extended red & yellow flowers. It is the fruit of the tamarind tree, harvested every 3-4 years, with its unique sweet & sour taste that is relished.
Tamarind is widely used in Indian cuisine in the regions of Mahrashtra, Rajasthan, Tamilnadu, Andhra Pradesh, Karnataka & Kerala in various preparations like Sambhar, Rasam, Vatha kuzhambuand Puliyogare to name a few.
The tamarind chutney is a must-have with many a main course dishes like the hot-favourite Wada & Samosa in rural & urban India. In the backwaters of Kerala Tamarind is a part of fish curry, masalas & coconut flavouring.
Tamarind leaves are also edible & are used in Andhra Pradesh & Tamilnadu with lentils where its mild flavour replaces the tamarind fruit
Tamarind is also used as a pickling agent & finds place in fruit juices, ice creams. Its medicinal use is well documented in Ayurveda which recommends its use as a remedy against gastric & digestive ailments.
Some of the health benefits offered by tamarind are as follows:
Mother's Recipe offers Tamarind Paste available in
100 Gms Pillow Pouch
200 Gms Standy Pouch
Made without the use of any preservatives this Tamarind paste is thick & concentrated & adds the delight in your preparations. It is made from Tamarind Extract & Edible Common salt & undiluted mother's love.
The bushy tamarind tree- Tamarindus Indica- grows to a height of 40-60 feet with its extended red & yellow flowers. It is the fruit of the tamarind tree, harvested every 3-4 years, with its unique sweet & sour taste that is relished.
Tamarind is widely used in Indian cuisine in the regions of Mahrashtra, Rajasthan, Tamilnadu, Andhra Pradesh, Karnataka & Kerala in various preparations like Sambhar, Rasam, Vatha kuzhambuand Puliyogare to name a few.
The tamarind chutney is a must-have with many a main course dishes like the hot-favourite Wada & Samosa in rural & urban India. In the backwaters of Kerala Tamarind is a part of fish curry, masalas & coconut flavouring.
Tamarind leaves are also edible & are used in Andhra Pradesh & Tamilnadu with lentils where its mild flavour replaces the tamarind fruit
Tamarind is also used as a pickling agent & finds place in fruit juices, ice creams. Its medicinal use is well documented in Ayurveda which recommends its use as a remedy against gastric & digestive ailments.
Some of the health benefits offered by tamarind are as follows:
- Tamarind contains essential chemical compounds, minerals (copper, potassium, calcium, iron, selenium, zinc and magnesium), vitamins (vitamin C, vitamin A, folic acid and B-vitamins) and dietary fiber. It is also a good source of antioxidants that are helpful in fighting cancer.
- Tamarind is a rich source of Vitamin C and is very useful for people who are suffering for the Vitamin C deficiency.
- Tamarind is a rich source of potassium which is helpful in controlling the heart rate and blood pressure
- Tamarind contains iron which helps in the production of red blood cells and is also helpful in purifying the blood.
- Tamarind is also used to treat people with bilious disorders because of its acidic properties.
- Tamarind is helpful in lowering cholesterol levels of the human body.
- Tamarind is helpful is curing the sore throat problems.
- Tamarind seeds are used to treat the dry eye syndrome.
- The leaves of tamarind are anti-inflammatory and anti fungal in nature.
Mother's Recipe offers Tamarind Paste available in
100 Gms Pillow Pouch
200 Gms Standy Pouch
Made without the use of any preservatives this Tamarind paste is thick & concentrated & adds the delight in your preparations. It is made from Tamarind Extract & Edible Common salt & undiluted mother's love.