Varieties of Tamarind

Tamarind are rich in nutrients like tartaric acid, ascorbic acid, vitamin A thiamine, riboflavin, niacin, potassium, dietary fiber , phosphorus, iron,  invert sugar and calcium. Tamarind is known as a traditional medicinal in Asian cultures.   Uses include; as a laxative, to sooth sore throats, to bring relief from sunstroke, to treatment of yellow fever and as blood tonic, skin cleanser, antimicrobial, antiseptic, antiviral, asthma, astringent, bacterial skin infections (erysipelas), gastrointestinal disorders,boils, chest pain, cholesterol metabolism disorders, eye inflammation, colds, colic, conjunctivitis (pink eye), constipation (chronic or acute), diabetes, diarrhea (chronic), dry eyes, dysentery (severe diarrhea), saliva production, fever, food preservative, gallbladder disorders,  indigestion, insecticide, jaundice, leprosy, liver disorders, nausea and vomiting (pregnancy-related), paralysis, poisoning (Datura plant), rash, rheumatism, skin disinfectant/sterilization, sore throat, sores, sprains, sunscreen, sunstroke, swelling (joints), to aid the liver and as a cure for conjunctivitis. Tamarind pulp is an important ingredient of Thai dish. The tamarind pulp present in the brown bean pod is the one which is used for cooking purposes. Before cooking it have to soak the tamarind pulp of this dry tamarind in water & use the juicy portion for preparatory purposes.

Tamarind

Tamarind (Makham)

  Tamarind trees are medium to large and very branches.It has a thick grey bark, the small oval leaves are pale green. Small clusters of yellow flowers with red stripes bloom in May and fruits in October to November. The reddish brown, curved seed pods of a lovely tropical tree hold several large seeds encased by moist, sticky, dark brown pulp that varies from being very sweet to very sour.  Young tamarind fruit has a pliable brown skin and the inside greenish with whitish seeds. As the fruit matures the greenish insides turn brown and the pod becomes more bulbous. As the fruit dries out, the pod becomes stiff and brittle, the insides become pasty and the seeds turn brown.

Lamduan flowers 2

Lamduan flowers are used as herbal medicine. The boiled water with dry Lamduan flower nourishes heart blood and resolve faint as well as shiver. Moreover, it also relieves fever symptoms and helps the body refresh and healthy for who lack energy and tiredness.

Melodorum fruticosum (Lamduan)

     Melodorum fruticosum is well known as Lamduan or Homnuan in Thailand. It belongs to the family of Annonaceae, commonly known as Devil Tree and White Cheesewood. This is widely distributed through Indo-China and Thailand that contain mixed deciduous forest and dry evergreen forest in central and eastern parts of the country.

23 April 2011

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