Introduction of Tamarind:Tamarindo or Tamarind fruit.
✵The article gives records of the herb Tamarind, its English name, Latin name, property and flavor, its botanical source one plant species, ①.Tamarindus indica L., with a detailed introduction to the botanical features of this plant species, the growth characteristics, and ecological environment of this plant species, the features of the herb Tamarind, its pharmacological actions, medicinal efficacy, and administration guide.
Tamarind(Fruit of Tamarind).
English Name: Tamarind.
Latin Name: Tamarindus indica L.
Common Names: Tamarindo, Imlee, Fruit of Tamarind, Tamarind Pulp.
Property and flavor: The fruit has a sweet and sour, stringy pulp, cool in nature.
Brief introduction: The tamarind tree is native to tropical Asia and Africa and is cultivated in tropical areas worldwide. The partially dried, mature fruit is used medicinally once its thin and easily breakable outer shell has been removed.
Botanical source: Common herbal classics defined the herb Tamarind as the fruit of the species (1).Tamarindus indica L. It is a plant species of the Tamarindus genus, the Leguminosae family (Fabaceae, Papilionaceae, legume, pea family). Its synonyms are Tamarindus officinalis, Tamarindus umbrosa. The dried fruit is used medicinally. This commonly used species is introduced:
(1).Tamarindus indica L.
Botanical description: Tamarindus indica is an evergreen tree, it grows up to 6~20 meters high. The bark is dark grey, and irregularly split. Even-pinnate compound leaves, alternate; petiole is short and stout; leaflets 14~40, the leaf blade is oblong, 1~2.4 cm long, 4~9 mm wide, the apex is obtuse or slightly concave, the base is orbicular (subrotund), oblique, glabrous on both sides, whole-margined.
Flowers are axillary racemes or terminal panicles; calyx tube is top-shaped, lobes 4, lanceolate; corolla is yellow with purple-red stripes, the upper 3 petals are developed, the lower 2 degenerated into scales; stamens 3, filaments connate below the middle, with 3~5 prickly staminodes; ovary stalked, ovules numerous.
The pods are thick and pulpose, cylindrical, straight or slightly curved, gray-brown, 3~6 cm long and 2 cm wide, reddish-brown when ripe, and with a sour taste. Seeds 3~10, nearly oblong, reddish-brown, shiny. The flowering period is from May to August, and the fruiting period is from July to December or to the next May.
Ecological environment: The main producing area of tamarind is Asia. It is cultivated in southern China, South Asia, and Southeast Asian countries. It is mainly grown on dry slopes with good heat conditions, less rainfall, and an altitude of no more than 1,500 meters. In the Americas, tamarind is mainly distributed in many countries in Latin America and the dry and hot areas of USA (the United States of America). In Africa, tamarind is mainly distributed in low-altitude barren slopes and deserts in Egypt, Ethiopia, South Africa, Lesotho, Kenya, Nigeria, Cameroon, Sudan, and other countries. South Africa and Ethiopia have relatively large outputs. In Europe, tamarind is distributed on the coastal slopes and barren mountain slopes below 1,000 meters above sea level in Portugal, Spain, France, Italy, Greece, and other countries. In Oceania, tamarind is mainly distributed in Australia, Fiji, and other countries.
Growth characteristics: Tamarindus indica is drought-resistant, likes light, is suitable for hot climates, and is a sun species. The living environment is tropical and subtropical according to the climate type. The accumulated temperature in the distribution area is over 6000 hours, the annual average temperature is 18~24 °C (Celsius, or 64.4~75.2 degrees Fahrenheit), the average temperature in the coldest month is 10~15 °C (Celsius, or 50~59 degrees Fahrenheit), and the extreme minimum temperature is above 3 °C (Celsius, or 37.4 degrees Fahrenheit). It grows well in dry and hot valleys. It grows well in places with intermittent droughts, but fails to fruit or even grow in the humid tropics with year-round rainfall. The tree is sensitive to frost. It can grow on barren or semi-barren slopes and even on rocky places on poor soils. Although it likes acidic soil, it can also adapt to alkaline soil, and it is ideal to grow in deep and fertile soil.
History and spread: The oldest birthplace of tamarind is tropical Africa. Later, it was introduced into South Asia by Sudan for reproduction and cultivation. Its growth is very suitable for tropical regions, so people mistakenly believe that tamarind is a native plant in South Asia. In the Middle Ages (the period in European history from the collapse of Roman civilization in the 5th century CE to the period of the Renaissance), it was discovered for its delicious taste and flowed into the Middle East; With the Crusades, tamarind entered European countries; in the 17th century, the Spanish army brought tamarind to the West Indies. So far, almost every tropical place has traces of tamarind. Later, tamarind spread from southern Asia to Persia, and Europe. In the 4th century B.C., tamarind was once popular in Ancient Egypt and Greece.
Edible value: Tamarind pulp is rich in reducing sugars, organic acids, fruit acids, minerals (mainly calcium, potassium, and phosphorus, less magnesium, and zinc), vitamins, and 89 kinds of aromatic substances and a variety of pigments, in addition, it also contains protein, fat and so on. Seeds account for 30% of the fruit and contain protein, fat, crude fiber, carbohydrates, ash, tannins, and other substances. In addition to being directly eaten raw, the pulp can also be processed to produce high-grade beverages and foods with rich nutrition, special flavor, and sweet and sour taste. Concentrated juice is used to prepare fruit juice, etc., fruit powder is used to produce polysaccharide food, and polysaccharide products made from seed endosperm are processed. It can clear away heat and relieve summer heat, promote body fluid and quench thirst, and help digestion and eliminate food retention.
Characters of herbs: The fruit, which typically contains up to twelve seeds, has a sweet-and-sour, stringy pulp. The partially dried, ripe fruit (the pod) of this large trunked evergreen tree is used medicinally once its thin and easily breakable outer shell has been removed. The fruit is oblong, 3~6 cm long, and about 1.5 cm in diameter. The surface is dark brown, the peel is thick and hard, and it contains 3~10 seeds. The seed bar is round or orbicular (subrotund), the surface is reddish brown, smooth, and shiny. It has a slight odor, and tastes sour.
Pharmacological actions: ①.refreshing and cooling; ②.antimicrobial and anti-fungi; ③.kill parasites; ④.mild laxative effect; ⑤.immunomodulating effects; ⑥.wound-healing properties, etc.
A study found tamarind fights bacteria Escherichia coli, Bacillus subtilis, and Staphylococcus aureus, which explained its traditional use for infectious diarrhea, food poisoning, and other diarrhea-related illness. Its leaves have a bacteriostatic effect on Gram-positive cocci and Escherichia coli in vitro.
Tamarind also kills common disease-causing fungi such as Candida albicans and Aspergillus niger.
Tamarind liquid extracts such as teas are deadly to the parasitic organism Schistosoma mansoni, explaining its use in TCM for fighting intestinal worms.
Medicinal efficacy: Tamarind is prepared as a refreshing drink and used in various cultures in the tropical regions, it was long considered good for cooling the body, especially during a fever, and as an effective laxative to treat constipation, to treat infectious diarrhea, and used in TCM for eradicating worms in children and reducing nausea during pregnancy. It is also used in many Asian curries and pickling juices, in steak sauces, including Worcestershire sauce.
TCM works recorded the herb functions clearing heat and relieving summer heat, harmonizing stomach and removing food retention. Indicated for heatstroke, anorexia or poor appetite, infantile malnutrition (infantile malnutritional stagnation), vomitus gravidarum, and constipation.
Administration of Tamarind (Fruit of Tamarind):
Reference:
Administration Guide of Tamarind (Fruit of Tamarind)
Herbal classic books and TCM Books:
Dosage: Tamarind is typically taken in doses of 4~8 grams a day. To make a clean paste, soften the raw tamarind paste in hot water, strain through a sieve, and steam to a soft consistency in a water bath; mix the paste with sugar. 10~50 grams of cleaned tamarind paste, pure or with other purgatives, is taken in fruit cubes. The herb should be stored in a tightly sealed container. TCM works recommend the herb internally taken as water decoction, 15~30 grams, or prepare to paste.
Contraindications, Precautions and Adverse Reactions: There are no adverse reactions to the tamarind report recently. The FDA places it on its list of foods "Generally Recognized As Safe"(GRAS) for consumption.
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1.Introduction of Tamarind:Tamarindo or Tamarind fruit.
✵The article gives records of the herb Tamarind, its English name, Latin name, property and flavor, its botanical source one plant species, ①.Tamarindus indica L., with a detailed introduction to the botanical features of this plant species, the growth characteristics, and ecological environment of this plant species, the features of the herb Tamarind, its pharmacological actions, medicinal efficacy, and administration guide.
English Name: Tamarind.
Botanical description: Tamarindus indica is an evergreen tree, it grows up to 6~20 meters high. The bark is dark grey, and irregularly split. Even-pinnate compound leaves, alternate; petiole is short and stout; leaflets 14~40, the leaf blade is oblong, 1~2.4 cm long, 4~9 mm wide, the apex is obtuse or slightly concave, the base is orbicular (subrotund), oblique, glabrous on both sides, whole-margined.
Ecological environment: The main producing area of tamarind is Asia. It is cultivated in southern China, South Asia, and Southeast Asian countries. It is mainly grown on dry slopes with good heat conditions, less rainfall, and an altitude of no more than 1,500 meters. In the Americas, tamarind is mainly distributed in many countries in Latin America and the dry and hot areas of USA (the United States of America). In Africa, tamarind is mainly distributed in low-altitude barren slopes and deserts in Egypt, Ethiopia, South Africa, Lesotho, Kenya, Nigeria, Cameroon, Sudan, and other countries. South Africa and Ethiopia have relatively large outputs. In Europe, tamarind is distributed on the coastal slopes and barren mountain slopes below 1,000 meters above sea level in Portugal, Spain, France, Italy, Greece, and other countries. In Oceania, tamarind is mainly distributed in Australia, Fiji, and other countries.
Growth characteristics: Tamarindus indica is drought-resistant, likes light, is suitable for hot climates, and is a sun species. The living environment is tropical and subtropical according to the climate type. The accumulated temperature in the distribution area is over 6000 hours, the annual average temperature is 18~24 °C (Celsius, or 64.4~75.2 degrees Fahrenheit), the average temperature in the coldest month is 10~15 °C (Celsius, or 50~59 degrees Fahrenheit), and the extreme minimum temperature is above 3 °C (Celsius, or 37.4 degrees Fahrenheit). It grows well in dry and hot valleys. It grows well in places with intermittent droughts, but fails to fruit or even grow in the humid tropics with year-round rainfall. The tree is sensitive to frost. It can grow on barren or semi-barren slopes and even on rocky places on poor soils. Although it likes acidic soil, it can also adapt to alkaline soil, and it is ideal to grow in deep and fertile soil.
History and spread: The oldest birthplace of tamarind is tropical Africa. Later, it was introduced into South Asia by Sudan for reproduction and cultivation. Its growth is very suitable for tropical regions, so people mistakenly believe that tamarind is a native plant in South Asia. In the Middle Ages (the period in European history from the collapse of Roman civilization in the 5th century CE to the period of the Renaissance), it was discovered for its delicious taste and flowed into the Middle East; With the Crusades, tamarind entered European countries; in the 17th century, the Spanish army brought tamarind to the West Indies. So far, almost every tropical place has traces of tamarind. Later, tamarind spread from southern Asia to Persia, and Europe. In the 4th century B.C., tamarind was once popular in Ancient Egypt and Greece.
Characters of herbs: The fruit, which typically contains up to twelve seeds, has a sweet-and-sour, stringy pulp. The partially dried, ripe fruit (the pod) of this large trunked evergreen tree is used medicinally once its thin and easily breakable outer shell has been removed. The fruit is oblong, 3~6 cm long, and about 1.5 cm in diameter. The surface is dark brown, the peel is thick and hard, and it contains 3~10 seeds. The seed bar is round or orbicular (subrotund), the surface is reddish brown, smooth, and shiny. It has a slight odor, and tastes sour.
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