Tamarind: A Sweet And Sour Condiment You Must Savour

What’s the first thing that comes to your mind when you think of imli (tamarind)? Summer holidays? Your favourite dishes? Or both?

Tamarind belongs to the family of legumes. It is a condiment used in a majority of Indian kitchens to prepare a vast range of dishes. It derives its tanginess from tartaric acid.

It is packed with phytochemicals and has a host of medicinal properties. Its extracts have traditionally been used to treat ailments ranging from diarrhoea to malaria and even eye diseases. It is also rich in several other nutrients such as sodium, iron, potassium, manganese, magnesium, phosphorus and zinc.

Tamarind in dishes

The tender, sour pods of tamarind are used as a seasoning for rice, fish, meat and other preparations such as rasam. The dark brown pulp of the fruit can be sweetened and made into chutneys, curries and sauces, which are cherished in households across the Indian subcontinent. It can also be added to summer drinks or beverages for a refreshing taste.

Health benefits of tamarind

Tamarind has laxative properties, and it helps stimulate metabolism and keeps your digestive system in proper shape.

It plays an important part in controlling blood pressure levels. It can efficiently keep your body weight in check as well.

Tamarind is known to have antimicrobial properties too. It also finds application as an antiseptic that can help heal infections.