Tamarind, whether raw or cooked, is beneficial not only to enhance the taste of the food but also in terms of health in many cases. Learn about the seven big benefits of eating tamarind.
Tamarind is a sour fruit native to Africa that’s used in Asian and Indian cuisine. Read on for tamarind benefits, nutrition facts, and keto-friendly swaps.
Raw tamarind fruit has a greenish brownish color and comes in a pod-like shape. Inside tamarind pods are green pulp and seeds. The edible pulp is rather sour due to its high tartaric acid content, but becomes sweeter as the fruit matures.
Tamarind has a long history. The tamarind tree is indigenous to the tropical regions of Africa, and its fruit, bark, leaves, and seeds have been used since ancient times as a laxative, poultice (for fever), and topical preparation for wounds. The great explorer Marco Polo reportedly wrote about tamarind on one of his many adventures.
Tamarind fruit contains a high concentration of B vitamins, magnesium, and potassium. It also contains plant-based compounds like epicatechin, tartaric acid, triterpen, pectin, galactose, anthocyanins, and uronic acid. Some of these compounds are likely responsible for the medicinal properties of tamarind.
India is the world’s largest producer of tamarind, and tamarind pulp is often featured in Indian cuisine. Tamarind is also popular in many Mexican, Thai, Spanish, and Caribbean dishes.