Tamarind

Tamarind
16.10.2017

The tamarind or tamarind is a plant of the Legume family, the only species of the genus Tamarind. It is a tropical tree native to East Africa, including the dry deciduous forests of Madagascar. In the wild it grows in the Sudan, but currently the plant is distributed throughout most of tropical Asia, where he was due to cultivation for several thousand years BC. In the sixteenth century introduced in Mexico and South America. Cultivated in the tropics of all continents.
The tree can reach 20 meters in height, and stays evergreen in regions without a dry season. Wood is composed of dense dark red core (the heartwood) and soft yellowish sapwood. The leaves are alternate preparecookie consist of 10-40 leaflets thin. Pink flowers pentamerous irregular, in racemes. Fruit - brown bean about 20 cm long and 2-3 cm wide, composed of a fleshy pericarp and many thick seeds. Seeds can adresats to speed up germination. The flesh is edible. It is used as a spice in Asian and Latin American cuisines. Is an important popular ingredient in Britain Worcestershire and HP fruity sauce. The pulp of the green fruit is very sour taste and is used in cooking spicy dishes. Mature fruits are sweeter and can be used for desserts, drinks, snacks. In the temples of the Asian countries, the tamarind pulp is used to clean brass jewelry from oxides, grease and patina. The wood has a rich red color. Due to the density and strength of the wood of the tamarind is used for making furniture and flooring. Of the branches of the tree were also made and the rod. Tamarind tree is very common in South India and is used there, among other things, to create shade over the roads. The trees were chosen by monkeys that eat ripe fruits.
Fruits contain organic acids, invert sugar, pectin. Used as a laxative, especially for children, and the infusion is as a refreshing drink for fever. From the pulp get pectin. The pulp, leaves and bark are also used in medicine. For example, in the Philippines, leaves are traditionally used for making herbal tea, which relieves the fever in malaria. Due to its healing properties tamarind is used in Ayurveda for the treatment of diseases of the digestive tract. The tamarind fruit widely used in cooking of national dishes in India and Mexico, with the green Indian figs are harvested for adding to dishes that require bitterness, such as spicy stew of lentils and vegetables and meals based on rice. The flesh is green tamarind is very sour to the taste, so is perfect for cooking various sauces and pastes, which blend perfectly with grilled meat: lamb, veal and chicken. Ripe fruits have a pleasant sweet taste and are used mainly in sweets and desserts and also dishes that require a delicate touch. In Mexico tamarind, make candy, jams and syrups. It is worth noting that grinded into powder tamarind pulp is used in kitchens around the world in the form of original spices, giving certain dishes a mouthwatering taste. European kitchens tamarind is not so popular and is a kind of exotic. However, there is an essential product, without which it is impossible to imagine some branded restaurant cuisine is Worcestershire sauce, which is also called Indian. The basis of miracle-sauce is, of course, tamarind!
Tamarind, useful properties of which invaluable due to the rich content of chemical compounds in the composition has vitamins a, B1, B2, B3, B6, B9, C, E, K, PP and beta-carotene. Macro this fruit has calcium, selenium, magnesium, copper, sodium, zinc, potassium, iron and phosphorus. Here is tamarind! Useful properties comparable with those that have chemist's vitamin complexes. Calorie tamarind - 239 kcal per 100 g of pulp, the Indian tamarind contains per 100 g: Protein of 2.82 g. of Fat and 0.59 g of Carbohydrates 62,7 g of Fiber and fiber - 5,09 g. Sugar 57,5 g. Ash and 2.7 g of Water and 31.5 g. Macronutrients and micronutrients: Potassium 627,9 mg. Phosphorus of 113.2 mg. Magnesium - 92,0 mg. Sodium - 28,5 mg. Calcium was 73.8 mg. Iron - 2,80 mg Zinc - 0.1 mg Copper - 0,08 mg. Selenium and 1.4 µg. Vitamins in tamarind: a Provitamin of vitamin A (beta-carotene) - 18 mcg. B1 (thiamine) and 0.43 mg B2 0,15 mg B3 - 2 mg. B4 (choline) - 8.5 mg. B5 - B6 0,14 mg - 0.07 mg. Ascorbic acid (C) mg. of 3.52 E - 0,11 mg. K - of 2.79 ág.
Nutrient composition of tamarind is not fraught with terrible risk and there is no criticism from nutritionists. But while all or almost all of the useful and harmful properties of the tamarind will not get scientific confirmation, it is a sour pulp should not get involved during pregnancy and lactation, diseases of the liver and kidneys. With some caution to eat prickly pears should diabetics due to possible jumps of sugar.
The season of tamarind in Thailand: the Tree is considered to be year-round and evergreen, but it gives fruits only once a year. In the more southern regions of Thailand the fruit may ripen by the end of December. In the North the harvest is at the beginning of January or end of February. Signal the maturation of the fetus is its easy separation from the twigs of the tree.
The taste of tamarind is almost incomparable with other exotic fruit, it is more like dried fruit. Sweet and sour taste of the fruit can little to compare with the combination of dried fruit, like dried apricots and prunes. Some equate the taste of tamarind to Apple jam. If we talk about the fruit is not ripe or overseasoned on the counter, the taste changing for the tamarind is very sour. The ripe fruit can be a bit like the taste of dried fruit, but candy and toffee. When cutting the tamarind fruit, emit a sweet smell. Choosing the tamarind, you need to pay attention to his appearance, the fruit should be quite firm when lightly pressed with your finger. The rind of the tamarind sleek and smooth, not allowed to have shrivelled sections or scuffs. In many of the food tents offered to try a drink made from tamarind, which has a cooling and toning properties - excellent tool against the scorching heat of Thailand. If you failed to try fresh fruits tamarind, at restaurants in Thailand the fruit is added to meat, seasonings and sauces, grilled vegetables and sweets. Tamarind deserves special attention for its sweet and pleasant taste and also the variety of medicinal properties. In cosmetic shops you can meet products, which include oil tamarind.