Marvelous Manila Tamarind!

By: Nutrition Expert- Vidula Kozarekar, Mumbai.

Email Id: vidula708@gmail.com

Manila Tamarind is originated from Mexico, then went to America, Central Asia and then to India. Although, these trees have been seen all along the highways in India, no one knew about its culinary use. It resembles tamarind and is widely called as Manila Tamarind. It is an acrid eatable organic fruit for the most part utilize for cooking, contains high wholesome esteem and various medical advantages for body (1)

Manila Tamarind has been utilized by antiquated individuals in treating various sorts of ailments due to its restorative properties.

Following are certain traditional uses: (1)

  • The bark and pulp being astringent and haemostatic are used to treat gum ailments, toothache and bleeding.
  • Bark extracts are used for chronic diarrhoea, dysentery, constipation and tuberculosis.
  • Extract of leaves is employed as a remedy for indigestion and to prevent spontaneous abortion and for gall bladder ailments and to treat both open and closed wounds.
  • Ground seed is used for treating ulcers.

Studies also shows that it might help in curing diabetes, inflammation, cancer, tuberculosis, venereal diseases, bilious disorders, fever, cold, sore throat, malaria, skin pigmentation, acne and pimples, dark spots, conjunctivitis, irritable bowel syndrome, pain, eczema, pan ophthalmitis, leprosy. Studies have evaluated its antioxidant, anti-hyperlipidemic, anti-septic, anti-bacterial properties.

Manila Tamarind

Nutritional importance of manila tamarind: (1), (2)

  • Manila tamarinds are exceptionally high in vitamin C, which bolsters the immune system, staves off strokes and reduces phlegm.
  • It’s also full of cancer-fighting antioxidants.
  • Vitamin E: This contributes to aging.
  • Vitamin B1: This helps to nourish the nerves and the brain. Its high thiamine (B1) content helps the body convert sugars into energy, which impacts the mood: greater conversion helps stabilize stress levels.
  • Vitamin B2: This contributes to the skin, nails and hair health.
  • Vitamin B3 (niacin): Which contributes to decrease levels of cholesterol.
  • Calcium: This helps to give a boost to bones and enamel.
  • Phosphorus: This contributes to the expansion and restoration of body.
  • Iron: This contributes to the prevention of fatigue of the body.

Availability of Manila Tamarind in India:

In India, Manila Tamarind grow wild throughout Tamil Nadu, Kerala, Maharashtra, West Bengal, Andhra Pradesh, and Delhi. Few, if any, farmers grow the trees commercially. Instead, they’re found growing as a hedge tree or as road shrubbery.

Manila tamarinds bear fruit from February through March, but may continue until May.

Manila Tamarind Recipe Ideas: (2)

  • In North Mexico, locals make a lemonade-type beverage by de-seed the fruit, blending the arils with water, and straining through a sieve. Sugar is added as necessary, and it’s possible to add orange juice, ginger, lemon juice, mint, or coconut water for a boost in flavour.
  • Roast the black seeds surrounding aril. Once cooled, remove the shiny black layer to expose the edible seed. Add these seeds into curries and stir fries, as is common in rural areas of southern India.
  • Create a paste for sauces, soups and stews: mix the pounded Manila Tamarind pulp with jaggery, water, salt, and a dash of chili powder.
  • Make a stir fry by adding the paste above to sautéed tofu and vegetables.

References:

  1. https://www.plantsjournal.com/archives/2019/vol7issue6/PartC/7-6-25-611.pdf
  2. http://theindianvegan.blogspot.com/2012/09/all-about-manila-tamarind.html

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