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Original Best Quality Organic Authentic Pure Indian Spice – Tamarind Fruit / Imli

Quantity:- 1 KG. Best Quality – Tamarind Fruit / Imli

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Tamarind have deep roots in Indian folklore and religion: In Bengal, the Oraons view the tree as sacred and often buried their loved ones under its shade. Perhaps this is also how another belief came to be—the one that holds tamarind trees are home to spirits, and thus travelers should not sleep under them. Malvi Doshi, author of the book, “Cooking Along the Ganges,” recalls how his father in Gujarat forbid him from approaching the tree after dusk settled for this very reason. Indians of the north are not the only ones steeped in tamarind lore: Dravidians of the south have a ritual performed by the mother of the groom called the “grinding of the tamarind stone.” Indeed, India’s history is rich with stories and anectotes featuring this tangy, complex fruit.

Origin of Tamarind:-

Contrary to its indica classification, the fruit is not of Indian origin. Though the fruit has grown on India’s soils for many centuries, tamarinds are native to the tropical regions of Africa—more specifically, Sudan, Cameroon, and Nigeria. To give an idea of its antiquity, the Egyptians and Greeks received the fruit much later… and yet, references are made to the fruit there as far back as the 4th century BC.

The indica name likely came from the Arab traders who coined the fruit as, “tamar hind,” or, “Indian date.”

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Tamarind Fruit / Imli

Tamarind have deep roots in Indian folklore and religion: In Bengal, the Oraons view the tree as sacred and often buried their loved ones under its shade. Perhaps this is also how another belief came to be—the one that holds tamarind trees are home to spirits, and thus travelers should not sleep under them. Malvi Doshi, author of the book, “Cooking Along the Ganges,” recalls how his father in Gujarat forbid him from approaching the tree after dusk settled for this very reason. Indians of the north are not the only ones steeped in tamarind lore: Dravidians of the south have a ritual performed by the mother of the groom called the “grinding of the tamarind stone.” Indeed, India’s history is rich with stories and anectotes featuring this tangy, complex fruit.

Origin of Tamarind:-

Contrary to its indica classification, the fruit is not of Indian origin. Though the fruit has grown on India’s soils for many centuries, tamarinds are native to the tropical regions of Africa—more specifically, Sudan, Cameroon, and Nigeria. To give an idea of its antiquity, the Egyptians and Greeks received the fruit much later… and yet, references are made to the fruit there as far back as the 4th century BC.

The indica name likely came from the Arab traders who coined the fruit as, “tamar hind,” or, “Indian date.”

Availability of Tamarind in India:-

Tamarind requires semi-arid, tropical conditions in which to grow. States and regions growing the fruit include Bihar, Orissa, Karnataka, Andhra Pradesh, Madhya Pradesh, Kerala, Uttar Pradesh, Maharashtra, Tamil Nadu, and the lower Himalayas.

India is the largest producer of fruits, and one of the only nations growing tamarinds on a commercial scale. No oversight body makes it difficult to know precise figures of production, but the Punjab National Bank estimates 50,000 tonnes are produced from Madhya Pradesh alone.

Often in competition with Thailand, India exports some of its production ships to the US, Europe, and other parts of Western Asia. Only a fraction of the yearly tamarind yield gets distributed as fresh fruit: most of it goes to plants to make ready-made pulp; a key ingredient in several Indian chutneys and curries.

Tamarind production on a micro level is a bit of an oddity in India—few in the villages gather tamarinds because they’re likely the low-priced, low-demand sour variety. Furthermore, the disorganized nature of the market makes it difficult to effectively price and distribute tamarinds outside of the villages.

Tamarind season depends on the region. The south gets tamarinds first and the season slowly extends to the north. Karnataka and Andhra Pradesh yield tamarinds in January; Maharashtra in February; and northern states like Madhya Pradesh and Uttar Pradesh in late February.

Health Benefits of Tamarind:-

Some may hesitate to eat tamarinds because of its high sugar content, and yet, the fruit is packed per gram with calcium, iron, thiamin, magnesium, potassium and fiber. In fact, the United States imports tens of thousands of kilos of tamarinds for medical studies and for pharmaceutical applications.

According to the book, “Ayurvedic Healing Cuisine,” tamarinds have several traditional health benefits in India: they treat thirst, jaundice, liver problems, cholera, and soothe the throat. Tamarinds act as a potent laxative, and aid digestive issues like gastritis and colic pain. For men, the seeds treat impotence and seminal diseases.

Some Indians also use tamarinds as part of a beauty regiment: when applied topically, the seed powder prevents the formation of pimples and serves as a type of hair oil.

The book, “Fruits of Warm Climates” outline worldwide traditional remedies as well. Tamarinds reduce fevers and act as a carminative. Several countries apply the pulp topically to combat inflammation, and consume it to treat sunstroke, hangovers, parasites, and even paralysis.

Scientific studies show promising findings regarding tamarinds:-

–According to a 2012 study published in the Journal of Natural Medicines, tamarinds illustrated anti-obesity effects by improving lipid profiles and boosting antioxidant efficiency in obese rats.

–A 2010 study published in Scientia Pharmaceutica affirms the leaves’ traditional use as an anti-inflammatory and antinociceptive.

–As per a study published in the Journal of Pharmacy and Bioallied Sciences, tamarind seeds show potent anti-ulcer activities by regulating gastric juices and reducing the total acidity in gastric secretions.

–Remarkably, a 2012 study published in the Scientific World Journal found that the seeds act as an anticancer agent by reducing human cancer cells and tumor sizes.

–According to a 2006 report published by the Southampton Centre for Underutilized Crops, tamarind fruit extracts exhibited antifungal activities against Candida albicans. The report also cited a study indicating the seed’s potent efficacy as an antidiabetic when tested in rats.

–A 2012 study published by the Journal of Hazardous Materials found a promising use for tamarind shells, as their calcium-rich compounds may assist with fluoride removal in ground water.

–A 2008 study published in the Asian Journal of Biochemistry found that tamarind pulp exhibited potent antibacterial activity when tested against strains of gram positive and gram negative bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, thus affirming many of its uses in traditional remedies.

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