ANTI-cholesterol, anti-kidney stones, anti-colon cancer and anti-diabetes—these are just some of the therapeutic qualities of the tamarind. Many Filipinos use it to make sinigang or eat it as a dried candy that is either salted or sweetened. Bharat Aggarwal’s book, “Healing Spices,” lists down its beneficial uses and potency:
“The tamarind’s healing action comes from its antioxidants (including tartaric acid, which gives the fruit its sour taste), which are concentrated in its seedpods. Its pulp is a good source of calcium and the B vitamins, riboflavin, niacin and thiamine.
“Research shows that a tamarind extract has the ability to heal bacterial keratitis, pink eye and conjunctivitis. In other studies, it decreases total cholesterol, lowers bad LDL, increases good HDL, and lowers triglycerides.”
Protection
The “Nutrition Research” journal states that “consumption of tamarind offers protection against kidney stones.” Indian researchers have discovered that the tamarind extract slows down the growth of colon cancer and is recognized as a traditional treatment for diabetes.
Consumption also lowers blood sugar in animals with drug-induced Type 1 diabetes. Dried blocks of the tamarind are sold in local markets and Indian stores. To prepare tamarind juice, cut off a chunk and soak in hot or boiling water for 15 minutes.
How else can we use the tamarind? In Jamaica, it is used in jams and syrups. In China, Thailand and Singapore, it is a useful ingredient to make hot, sour soups and fries. In India, it adds flavor to curries and vegetable dishes.
It’s also used in dips, sauces and condiments. And, because of its cool, flavorful taste, it is used to make a beverage mixed with lemon and sugar.