Tamarind

Tamarind is a plant of the legume family and genus of tamarind. Fruit  Tamarind on a branch
 Tamarind grows on a tropical tree.

Biological characteristics and distribution

Tamarind was first cultivated in East Africa and then spread throughout the tropical forests of Africa and was brought to Asia. In the 16th century the plant was grown in South and Central America. The tree reaches a height of 20 meters, is evergreen and has a dark red wood. Leaves Tamarind complex inflorescence flowers are small, and the fruits are struchkooobraznye beans with lots of seeds.

In South America, this fruit spread and popular as an ingredient in various dishes. The fruits are brown tamarind, sweet flavor with a characteristic flavor, juicy pulp and solid change. The process of ripening lasts from mid-spring to early summer.

Wild species tamarind common in the Caribbean, East Asia and Sudan. In tropical Africa and Asia, the tree is cultivated.

Tamarind is a moisture-loving plants that require regular watering and soil drainage. Plant propagation seed going way, germination lasts for 10 days, and the first blossoms appear after 6-7 years.

Useful properties of tamarind and its application

Useful properties of tamarind due to its composition, rich in vitamins and trace elements. This makes the fruit herbal tea, which is effective for the treatment of respiratory diseases, diarrhea and fever. A decoction of the fruit of the fruit has anti-inflammatory and laxative effect.

With regular eating tamarind improves appetite and normalize blood pressure. Due to the high useful properties of tamarind, it is used in diseases of the digestive system, intestinal disorders and problems with digesting food.

The composition of tamarind include vitamins A and C, organic acids, which have anthelmintics, astringent and anti properties.

The flesh of the fruit is juicy and edible, it is used as an ingredient for the vegetable dishes, desserts and sauces, as well as its use as a spice in Asian and American cuisine. Pulp immature fruit is used for cooking spicy food and beverage, and ripe fruit in salads and snacks.

Tamarind wood is used for furniture, interior and floor coverings.

The pulp is used for medical purposes, bark and leaves of the plant. From the leaves prepare herbal teas, herbal teas and infusions.

In India  The fruits of tamarind
 fruit make soups, rice casseroles and a variety of drinks. In South America, Tamarind is a popular ingredient for a variety of sweets, and it is eaten dried, salted and sugared form.

In Europe, the fruit began to be used as an additional ingredient in main dishes and desserts (mousse, jelly, fruit salad, smoothies, etc.).

Tamarind mousse has a tonic and tonic effect. It is made from the pulp of the beans, pour boiling water and cook until thick consistency. Then, in broth add sugar and beat until mousse. This dish normalize digestion, strengthens the walls of blood vessels and improves the functioning of the cardiovascular system.

Contraindications tamarind

Contraindications to the use of tamarind are idiosyncrasy and predisposition to allergic reactions to this fruit.

Tamarind should not be eaten with severe diseases of the digestive system, intestinal disorders, hormonal disorders and severe inflammatory processes in internal organs.

This fruit can not be used in large quantities because it can cause indigestion and diarrhea.





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