DESCRIPTION -
The tamarind tree is native to Africa and is now also widely cultivated in the Indian subcontinent. The pod-shaped fruit of this tree is used in international cuisine. Tamarind cake is prepared from this fruit pulp. It contains seeds. This acidic ingredient has a sweet and sour taste and adds zest to every dish.

PREPARATION AND USE –

• It is used in Indian cuisine to prepare dishes such as tamarind rice, sambar and rasam.
• It is also used to make jams, syrups, sauces, and tamarind chutney (which makes a great dressing).
• Spicy tamarind balls are also served as a digestive or to combat nausea.
• It's used in sauces, marinades, chutneys, beverages, and desserts. It's also an ingredient in Worcestershire sauce.
• This fruit has many uses, including cooking, health, and also for the home.

THE HEALTH BENEFITS –

• Tamarind contains polyphenols, antioxidants that can help control inflammation in the body.
• One of the lesser-known potential health benefits of tamarind fruit is its ability to improve liver function.
• Tamarind extract contains natural compounds that have antimicrobial effects.
• Furthermore, the pulp's dietary fiber binds to bile salts (produced from cholesterol) and reduces their reabsorption in the colon, thereby helping to eliminate "bad" or LDL cholesterol levels from the body.
• This prized spice is a good source of minerals such as copper, potassium, calcium, iron, selenium, zinc, and magnesium. Potassium is an important component of cellular and body fluids that helps control heart rate and blood pressure. Iron is essential for the production of red blood cells and as a cofactor for cytochrome oxidase enzymes.

NUTRITIONAL VALUES – per 100g

• Calories - 287kJ
• Fat - 0.7g
• Sodium - 34 mg
• Carbohydrates -75g
• Fiber - 6.1g
• Sugars - 46.6g
• Protein - 3.4 g
• Potassium - 754mg
• Vitamin C - 4.2 mg