source: britannica.com
Khatti Meethi Imli, Sabko Lubhati Imli; was one of the poems in my Nursery Rhyme Book. Whenever I hear of Tamarind, I reminisce of the tangy chutney we used to eat with samosas. Tamarind (Tamarindus indica) is a tropical fruit tree native to Africa but widely cultivated in various tropical and subtropical regions around the world. It is known for its distinctive sweet and tangy flavor, which is used in a variety of culinary dishes and beverages especially one of my favorite is Sambhar.
It is a versatile ingredient that adds a unique flavor to a wide range of dishes and is appreciated for its sweet and sour taste due to its popularisation by different reality shows like Master Chef. It is an essential component of many traditional recipes and continues to be popular in global cuisine.
To celebrate the importance of such an ingredient, International Tamarind Day is observed on 22nd September every year.
International Tamarind Day is celebrated to honour the culinary, medicinal, and industrial uses of tamarind. The sticky acidic pulp of tamarind fruit has been used as a food ingredient and medicine for many years. It is also used in dyes and as an ornamental tree in road avenues. The fruit can be eaten raw or used as sherbet or as an ingredient in curries, pickles, etc. The seeds contain starch and are eaten raw or cooked in times of scarcity and used in cloth mills.
The ingredient has immense health benefits like:
● In a 100 g of tamarind, you will find 239 calories.
● It has a total carbohydrate content for 62.5 g, out of which there is 57.4 g of sugar and 5.1 g of dietary fiber.
● It has 0.6 g of fat in it and 2.8 g of protein.
● Tamarind also contains a lot of vitamins and minerals.
The Tamarind Trees also have huge benefits mainly segregated into three parts, Timber, Fruit and Leaf.
Tamarind timber is prized for its strength and termite resistance. It has a beautiful grain, yellow with red streaks, and is hard and durable.
Tamarind Fruit is used extensively in Indian cooking to enrich the taste of savory dishes (especially with meat). It is a popular ingredient in curries, chutneys, preserves, and refreshing drinks. The acidic pulp is also used to clean silverware.
Tamarind Leaves are eaten as a vegetable and are also used medicinally. Leaf juice is good for bilious fevers, urinary disorders, and jaundice. A fresh leaf poultice is applied locally over swellings of ankles and joints, sprains, boils, sore eyes, and scabies.
In different parts of the world, the day is observed with using tamarind in various dishes and spreading the significance of tamarind in food as a flavoring agent.
Tamarind is truly a tangy treasure, experienced by all but not recognized. Today is the day when we celebrate the “INTERNATIONAL TAMARIND DAY” and we must join hands to respect such a valuable resource.
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Written By – TANUJA (B.Sc.(H)Chemistry)
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