Tamarind/Imli - Health Benefits, Uses, Nutrition and many more.

 

        Tamarind (Imli/Chincha)

Tamarindus is a monotypic genus and belongs to the subfamily Caesalpinioideae of the family Leguminosae (Fabaceae), Tamarindus indica Linn., commonly known as Tamarind tree is one of the most important multipurpose tropical fruit tree species in the Indian subcontinent. Tamarind fruit was at first thought to be produced by an Indian palm, as the name Tamarind comes from a Persian word “Tamar-I-hind,” meaning date of India. Its name “Amlika” in Sanskrit indicates its ancient presence in the country. Tamarind is used as traditional medicine in India, Africa, Pakistan, Bangladesh, Nigeria,and most of the tropical countries. The fruits contain about 30% pulp, 40% seeds, and 30% hull.

The movement of Tamarind to Asia must have taken place in the first millennium BC. Cultivation of Tamarind in Egypt by 400 BC has been documented and it was mentioned in the Indian Brahmasamhita Scriptures between 1200and 200 BC. About 370-287 BC, Theophrastus wrote on plants and two descriptions refer to Tamarind, his sources were probably from East Africa.

It poses antidiabetic activity, antimicrobial activity, antivenomic activity, antioxidant activity, antimalarial activity, hepatoprotective activity, antiasthmatic activity, laxative activity, anti-hyperlipidemic activity.

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It has different names in different languages such as Marathi name(aambali, aamli, amli, chichi, chincha, chitz),  Hindi name(Imali, Imli, ambli, amili, imli, tamrulhindi, hunase),  English name(Tamarind, Indian date),  Telugu name(Chinta Chettu, aamlika, amlika, chintha, cinca, sinja,tintrini),  Tamil name(Puli, amalaphalam, naattupuli, kinjam,puliyam palam),  Kannada name(Hunase Hannu, amli, huli, gotimli hunase annu, hunise),  Malayalam name(amlam, amlika, valampuli, tintrini),  Urdu name(imli, imli muqqashar, maghz tukhm imli),  Persian name(anabalah, tamar-i-hindi),  Arab name(dar-al-sida, humar, sabara).

Parts of plants is used 

flower,  seed,  fruit,  kshara (alkali),  leaves. Almost all parts of plant is used.

Vitamins and minerals content

Vitamins : A, B1, B2, B3, B5, B6, B9, C, E, K, Choline

Minerals : Calcium, Cooper, Iron, Magnesium, Phosphorus, Potassium, Selenium, Zinc

• Tamarind contains many active ingredients such as phenolic compounds, cardiac glycosides,  L-(-)mallic acid, tartaric acid, the mucilage and pectin, arabinose, xylose, galactose, glucose, and uronic acid.

• The pulp contains organic acids, such as tartaric acid, acetic acid, citric acid, formic acid, malic acid, and succinic acid; amino acids; invert sugar (25-30%); pectin; protein; fat; some pyrazines (trans-2-hexenal); and some thiazoles (2-ethylthiazole, 2-methylthiazole) as fragrant; and the seed polysaccharides are found with a main chain consisting of β-1,4-connected glucose molecules together with xylose (alpha-1,6) and galactose; total protein; lipids with fatty oils; and some keto acids.

                  - The volatile constituents of the fruit pulp were furan derivatives (44.4%) and carboxylic acid (33.3%) of the total volatiles.

                  - The major fatty acids of seeds were palmitic acid, oleic acid, linoleic acid, and eicosanoic acid. 

• Phytochemical investigation of the root bark of T. indica showed the presence of n-hexacosane, eicosanoic acid, b-sitosterol, octacosanyl ferulate, 21-oxobehenic acid, and (+)-pinitol. 

• The aerial parts of this plant have demonstrated the presence of tartaric acid, acetic acid, and succinic acid, gum, pectin, sugar, tannins, alkaloid, flavonoids, sesquiterpenes, and glycosides. T. indica seeds and pericarp contain phenolic antioxidants.

• The profile of polyphenolics in Tamarind pericarp was dominated by proanthocyanidins in various forms, such as apigenin, catechin, procyanidin B2, epicatechin, procyanidin dimer, procyanidin trimer, along with taxifolin, eriodictyol, naringenin, of total phenols, respectively. The content of Tamarind seeds comprised only procyanidins, represented mainly by oligomeric procyanidin tetramer, procyanidin hexamer, and procyanidin pentamer with lower amounts of procyanidin B2 epicatechin.

• Bark - Hordenine,Tannin, Proanthocyanidin, n- hexacosaine, Eicosanoic acid, octacosanyl ferulate β- sitosterol, 21-oxobehenic, acid (+) - pinitol  

• Seed - a Poly saccharide, (-) and major fatty acids like palmitic acid, oleic acid, stearic acid, lonoleic acid, eicosonoic acid.

• Fruit -  Tartaric acid, Citric acid, Malic acid, Acetic acid, formic acid. 

• Stem bark and leaves – tannins, saponins, sesquiterpenes, alkaloids and phlobatamins

Properties and benefits of Tamarind as per it's parts

• Guna (qualities) –  Guru (heavy to digest),  Rooksha (Dryness)

• Rasa (taste) –  Madhura (Sweet),  Amla (Sour)

• Taste conversation after digestion –  Amla (Sour)

• Veerya (Potency) –  Ushna (Hot potency)

• Effect on Tridosha –  Balances Kapha and Vata Dosha

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> Unripe tamarind is extremely sour, light to digest and increases Pitta and Kapha dosha.

> Tamarind flower is the combination of sweet, sour, astringent taste. It balances kapha and vata dosha. It is light to digest and improves digestion strength. Useful in diabetes, urinary tract disorders.

> Benefits of ripened tamarind

• Sara – induces mobility, causes diarrhoea, purgation, relieves constipation

• Bhedi – relieves constipation

• Agnikrut – Improves digestion strength

• Vasti Shuddhikrut – cleanses urinary bladder

• Ruchya – improves taste, relieves anorexia.

> Dry tamarind is light to digest and acts as cardiac tonic, congenial(suitable) for heart. It balances Kapha dosha. It is used in excessive thirst, tiredness and fatigue along with jaggery or honey.

> Kshara(ash) of tamarind bark / fruit skin

• Kashaya – astringent

• Ushna – hot

• Balances Kapha and Vata Dosha

• Shoolahara – relieves abdominal colic pain

• Mandagninashana – improves digestion strength

> Tamarind leaves is useful in Relieve swelling, pain, inflammation and also useful in blood disorders such as abscess, skin disorders, bleeding disorders such as menorrhagia, nasal bleeding etc.

Some benefits and information about parts Tamarind plant

> Tamarind seed : Tamarind seed is a by-product of the commercial utilization of the fruit, the seed comprises the seed coat or testa (20-30%) and the kernel or endosperm (70-75%). However, it has several uses. It is commercially available as a food additive for improving the viscosity and texture of processed foods. The name “jellose” has been suggested for the seed polysaccharide as it describes both its jelly forming properties and the carbohydrate character. It has been recommended for use as a stabilizer in ice-cream, mayonnaise, and cheese and as an ingredient or agent in a number of pharmaceutical products, and the seed oil is said to be palatable and of culinary quality. The oil is used for making varnish to paint idols, and light lamps. The  functional  properties  of  tamarind seed :  nitrogen  solubility  index,  water-absorption capacity, emulsifying capacity, foaming capacity and foam stability.  

               - unified  tamarind  seed  polysaccharide,  xyloglucan,  has  been  found  to  have  various  applications  in  food  technology,  drug-delivery  technology  and  the  textile  industry.   

Flowers and leaves : The leaves, flowers, and immature pods of Tamarind are also edible. The leaves and flowers are used to make curries, salads, stews, and soups in many countries, especially in times of scarcity. These are used in some Thai food recipes because of their sourness and specific aroma. Children in Gambia mix the acid leaves with gum from fig trees to make a chewing gum. The leaves and flowers are also useful as a mordant in dyeing. A yellow dye derived from the leaves colors wool red and turns indigo dyed silk to green. Mature leaves are used as a bleaching agent in the preparation of young leaves of “buri” (Corypha alata) for hat making in the Philippines.

Wood : Tamarind wood has many uses, including making furniture, wheels, mallets, rice pounders, mortars, pestles, ploughs, well construction, tent pegs, canoes, side planks for boats, cart shafts and axles, and naves of wheels, toys, oil presses, sugar presses, printing blocks, tools and tool handles, turnery, and so on.  In North America, Tamarind wood has been traded under the name of “Madeira mahogany” It is valued for making gunpowder. The ash is used to remove hair from animal hides.  and can be mixed with fruit pulp for cleansing and brightening brass and copper vessels.

Uses, benefits and application of Tamarind

1) Tamarind ripened fruit and flowers are used to improve taste.

2) For the poisoning caused due to Heeng(Asafoetida) : Tamarind is dissolved in water is given, ghee is also used in poisoning.

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3) Leaf of tamarind relieves sopha(edema) and any discomfort or pain caused by vitiation of raktha dosha.  

          

4) Tamarind is used for maturity inflamed swelling(abscess) and treating wound.

                   - 1 part Tamarind fruit pulp (partially ripened, fully ripened or even the old tamarind can also be used) and ¼ part dehydrated calcium (Choona in Hindi) are taken together and fine paste is made by mixing them together.  This is applied over the abscess. This helps in early maturation of the abscess (suppuration and pus formation, after which the abscess is incised to let out the pus).

5) Tamarind is used in the treatment of indigestion, abdominal colic pain, retention of urine, abdominal tumor etc. With this The kshara(alkali) prepared by the dried leaves of tamarind cures colicky pain and stimulates digestive fire.

6) Tamarind's tender young leaves are used in Indian cuisine and tamarind Pulp is used in metal polish.

7) The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent.

8) The fully ripened tamarind fruit is taken and is squeezed thoroughly into water, to this preparation jaggery and pepper is added with some cumin seed powder, clove, sunthi. This ripened tamarind fruit drink alleviates vata dosha, mildly vitiates pitta and kapha, improves taste perception and helps to stimulate the digestive fire.

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9) Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India as a dressing for many snacks and often served with samosa. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam, and in certain varieties of masala chai tea. 

10) Tamarind kernel powder is used as sizing material for textile and jute processing, and in the manufacture of industrial gums and adhesives. It is de-oiled to stabilize its colour and odor on storage.

11) One year old tamarind fruit balances Pitta and Vata Dosha.

12) Tamarind pulp is used as a raw material for the manufacture of several industrial products, such as Tamarind Juice Concentrate, Tamarind Pulp Powder, tartaric acid, pectin, tartarates, and alcohol.

13) Leaf juice with ginger is used in the treatment of bronchitis.

                  - It can be effective in allergic astma and cough via antihistaminic, adaptogenic and mast cell stabilizing effects.

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14) TSP(Tamarind Seed Powder) can thus be utilized as a source of natural antioxidants in food products.

15) Tamarind is used as a laxative in traditional medicine because of its high malic acid, tartaric acid and potassium content.

             > Research/identification : Incorporation of the tamarind seed powder into mango juice and cookies significantly increases their content of bioactive phytochemicals with an associated increase in the antioxidant activity. 

16) Tamarindus indica in addition to its antioxidant effect also possesses the blood glucose‐lowering effect, a significant protective effect on renal complications that are associated with hyperglycemia and boosts the immune system as well. This shows that tamarind has a strong ability to decrease the oxidative stress and related disturbances plus it is useful against a number potential health risking disorders which include cardiovascular diseases, arthritis, diabetes, epilepsy, nonalcoholic fatty liver disease, and inflammatory bowel disease.

                > Diabetes : Blood glucose level decrease effect of T. indica seed extract caused by pancreatic β-cell renewal and increase in glucose entrance to muscle and adipose tissue cells via increase in insulin secretion and inhibition of hepatic gluconeogenesis. With the aid of these effects, polyphenol rich T. indica seed and extract can be used as nutritional support and can be combined with hypoglycemic agents.

              > Anti-oxidant : fruit is rich in organic acid, pectin, vitamin, mineral content, polyphenol and flavonoid content. Rich polyphenol content exists in seed and fruit and they show regulatory effect on neutrophil.

             > Cardiovascular : Tamarind fruit shows hypocholesterolemic and antioxidant properties via increasing Apo-A1, ABCG5 and LDL receptor gene expression in liver, and decreasing HMG-CoA reductase and inhibition of MTP gene expression. It increases cholesterol excretion, decreases cholesterol biosynthesis, increases LDL-cholesterol intake from peripheral tissues and prevents triglyceride accumulation in liver. It also prevents LDL-cholesterol oxidative damage, the main risk factor of atherosclerosis

                            - Research : Tamarind fruit extract decreased serum total cholesterol (50%), LDL (73%) and triglyceride (60%) and increased HDL (61%). In high cholesterol diet group, it activates antioxidant defence mechanism and prevents aortic atherosclerosis.

17) Tamarind xyloglucan is suggested as a natural additive compound in sun creams because it has been shown that it has immunoprotective and DNA protective effect from ultraviolet damage.

18) 1-2 fistful of mature leaves are collected and fine paste is made. This is applied over the joints and wrapped with a cloth. This is very effective against the arthritis and relieves even the joint swelling.

                - Leaf juice 100ml (decoction of the leaf can also be used for this purpose)  and 200 ml sesame oil are taken and oil is cooked in mild intensity of heat on constant stirring. On confirmation that it is free from moisture content this oil is taken out of fire, filtered and stored. This oil is effective in degenerative joint disorders associated with severe pain. OR Tamarind oil can be prepared even by its pulp. While doing this oil, 50 gram of fruit pulp, 200 ml sesame oil and 800 ml water are to be added.

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19) The tree bark is taken and made into ash by burning in open air. This is sieved well and fine ash obtained is collected and stored. To this little sesame oil is mixed and applied over the white patches due to fungal infection. 5-6 days application usually pacifies the complaint. It is useful in treating eczema as well.

20) A fistful of tamarind flowers (fresh) are collected and its decoction is made. To this fried cumin seeds are added and given to the patients in the dose of 50-60 ml two or three times a day. Or normal tamarind flowers decoction also works well. This relieves nausea, tastelessness, mild abdominal pain, diarrhoea and   distension of abdomen.

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21) Leaf juice soup as a carminative, digestive and anti flatulent : Mature leaves are taken and cooked well along with little salt and pepper powder (Even the ginger powder or garlic paste, cumin and coriander seeds can also be added).This can be used during lunch or else it can be taken as a soup as a starter too.

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22) One fistful of tamarind leaves and nimba leaves should be taken and it should be tied inside the leaf of kumari and putapaka should be given. Later on, these leaves should be taken out and squeezed well. The obtained juice should be mixed with the powders of triphala, ayas and kataka beeja and made into a fine paste. By applying this paste frequently to the eyes, the symptoms like pain, redness, watering of the eyes along with the eye diseases will be cured.

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23) The seed husk has found to be an effective fish poison and Bark tannins are used in the preparation of ink and for fixing dyes.

24) Tamarind Kernal Powder is used as a source of carbohydrate as the adhesive or binding agent in paper and textile sizing, and weaving and making jute products as well as textile printing.

25) Tamarind is beneficial in managing worm infections. The tannins in Tamarind are known to have anthelmintic property. Tamarind causes paralysis of the worm leading to its death

Note : 1) As per the toxicity study of tamarind showed that long-term use of tamarind pulp water extract was generally safe and well tolerated in normal dosage.

            2) Only in high Pitta disorders such as migraine, gastritis, acid peptic disorders etc, excessive use of imli is avoided.

            3) It is told to be taken more during winter and raining season. This is because during raining season, Vata Dosha will be aggravated and imli decreases Vata Dosha. Its excess usage should be avoided during autumn season, as it can increase Pitta Dosha.

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2) Pharmacogn Rev. 2011 Jan-Jun; 5(9): 73–81 ;  PMCID: PMC3210002

3) Food Science and Nutrition. 2019 Nov; 7(11): 3378–3390.  Published online 2019 Sep 27.   PMCID: PMC6848808

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9) Bhavaprakasha Nightu

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11)Resny A R et al: A Critical Ayurvedic Literary Review Of The Plant Amleeka (Tamarindus Indica L.).  INTERNATIONAL AYURVEDIC MEDICAL JOURNAL. (ISSN: 2320 5091). VOLUME 2, ISSUE 3, FEBRUARY-MARCH, 2018

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