Dorri - Fresh Sweet Tamarind (Available from 150g to 2kg) (500g)

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Add more water to the remaining pulp in the sieve and squeeze it to extract the last traces of tamarind juice. Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born. Once you’ve got a slushy mix, run it through a sieve. Add more water, press, sieve and repeat. I needed 1 more cup of water to extract all the juice. You don’t want to add a lot of water, because then the final ‘juice’ becomes diluted, which means you’ll have to add a lot of it in your curries, further diluting your end product. There are technically two types of tamarind: sweet and sour. As mentioned before, the flavour of tamarind depends on the age and ripeness of the fruit. Sour tamarind is more commonly produced across the world and in India, while sweet tamarind primarily originates from Thailand . Despite this, both Thai and Indian cuisine typically use the sweet variety of tamarind in their respective recipes. A dosage of 7 mg/lb (15 mg/kg) of the dried fruit pulp reduced blood pressure and cholesterol. This would be around 1g for a 155-lbs person [ 39].

Throughout Southeast Asia, the fruit of the tamarind is used as a poultice applied to the foreheads of people with fevers. [12] The fruit exhibits laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate. Its use for the relief of constipation has been documented throughout the world. [36] [37] Extract of steamed and sun-dried old tamarind pulp in Java ( asem kawa) are used to treat skin problems like rashes and irritation; it can also be ingested after dilution as an abortifacient. [16] Woodworking [ edit ] In asthmatic mice, tamarind leaves prevented mast cells from releasing inflammatory molecules such as histamine. Mast cells play a key role in many of the effects of asthma such as trouble breathing and frequent cough [ 68, 69]. 11) Skin Health Wound Healing Tamarind Soup: Simmer tamarind pulp in a broth of your choice and add vegetables and spices for a hearty soup. Tamarind Riceis a South Indian style tamarind rice. Tamarind riceor popularly known as puliyodharai, puliyogare, pulihora, puli sadam is a famous South-Indian tangy, spicy rice preparation. Puli” refers to Tamarind in Kannada, Telugu and Tamil. The essence of this recipe is not just the use of tamarind pulp, but also a special spice powder made with 3 types of dals with Kashmiri red chillies and sesame seeds. Try it out! Take 160 grams (5.6 oz) of tamarind and add 2 cups of water. (Makes about 3 cups of tamarind ‘juice’. Lasts for a long, long time).But antioxidants pair up with free radicals and prevent them from going rogue inside your body. That means they have big overall benefits for your health — and tamarind is full of them. It’s especially high in an antioxidant called beta-carotene, which supports eye health. A good source of magnesium Because tamarind ripe fruit is high in sugar, people with diabetes may want to limit their consumption. Razali, N.; Mat Junit, S.; Ariffin, A.; Ramli, N. S.; Abdul Aziz, A. (2015). "Polyphenols from the extract and fraction of T. indica seeds protected HepG2 cells against oxidative stress". BMC Complementary and Alternative Medicine. 15: 438. doi: 10.1186/s12906-015-0963-2. PMC 4683930. PMID 26683054. Though tamarind trees are native to tropical areas of Africa, they now grow in other warm climates, too, including South Asia, Mexico and parts of Central America.

Countries in Southeast Asia like Indonesia call it asam jawa ( Javanese sour fruit) or simply asam, [16] and sukaer in Timor. [17] While in the Philippines, it is called sampalok or sampaloc in Filipino, and sambag in Cebuano. [18] Tamarind ( Tamarindus indica) is sometimes confused with "Manila tamarind" ( Pithecellobium dulce). While in the same taxonomic family Fabaceae, Manila tamarind is a different plant native to Mexico and known locally as guamúchili. Tamarind can be consumed fresh, both in its ripe or unripe forms. It also can be processed into different products. Tamarind juice has similar benefits, as discussed in this post. Ebifa-Othieno E, Mugisha A, Nyeko P, Kabasa JD. Knowledge, attitudes and practices in tamarind (Tamarindus indica L) use and conservation in Eastern Uganda. J Ethnobiol Ethnomed. 2017;13(1):5. doi:10.1186/s13002-016-0133-8 Aren’t you excited to use tamarind in your cooking? Here are a few tips on how to use and store tamarind. How To Use And Store Tamarind Two studies of 35 people found that eating tamarind paste (10 g/day) increased the amount of fluoride excreted in the urine by up to 40%. It also reduced the loss of the key minerals zinc, copper, calcium, and magnesium. Tamarind increases urine pH (making it more alkaline), which may make it easier for fluoride to be excreted [ 31, 32].

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Tamarind leaf added to the diets of rats, rabbits, and dogs protected them from the damaging effects of fluoride exposure and increased fluoride excretion in their urine [ 33, 34, 35, 36]. This recipe makes 2 cups of Tamarind Paste and will last for at least 6 months in the refrigerator.

Imam, S.; Azhar, I.; Hasan, M. M.; Ali, M. S.; Ahmed, S. W. (2007). "Two triterpenes lupanone and lupeol isolated and identified from Tamarindus indica linn". Pakistan Journal of Pharmaceutical Sciences. 20 (2): 125–7. PMID 17416567.

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Tamarind water is made by soaking tamarind pulp in boiling water before straining through a sieve and storing the liquid. Many recipe books will direct you to make your own tamarind water, to ensure that you are using the same concentration of tamarind as the chef. Read below to learn how to make it step-by-step. Our team comprises of trained MDs, PhDs, pharmacists, qualified scientists, and certified health and wellness specialists. Tamarind is sold in a few forms, depending on how you want to use it. “If you want to eat it raw, you can just break open the pod and eat the pulp from around the seed,” Peart explains. (The pods themselves are inedible, but they’re compostable!) Making this paste from scratch with tamarind pods takes a lot more time than simply using a pre-prepared pulp. Not only will you need to break the pods apart, but the pods require over an hour to soak and soften. https://www.academia.edu/31741563/Antioxidant_and_Hepatoprotective_Activity_of_a_New_Tablets_Formulation_from_Tamarindus_indica_L