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.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น