Tamarind (Puli) is the fleshy, juicy, acidulous, edible pulp that is used in cuisines around the world. It is an indehiscent legume, sometimes called a pod with a hard, brown shell. It is mature when the flesh is coloured brown or reddish brown.
Puli /tamarind is one of the most sought-after ingredients in many countries. It is used for preparing Sambar, Rasam, Vathal Kuzhambu, Kaara kuzhambu, some side dishes too. Tamarind is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. The pulp is also favored in ?hot and sour? soups as well in marinades. The juice made of tamarind pulp with the addition of dates, sugar, honey, cardamom, cloves, and coriander seeds are a refreshing drink marketed in different parts of the world. Its pulp is also employed in confectionaries as a solidifying agent.
Calorific value:? 100 grams offers 239 kcal Energy.
Carbohydrates-62.5g, Sugars-57.4g, Dietary fiber-5.1g, Fat-0.6g, Protein-2.8g, Vitamins: Thiamine (B1)-0.428mg(37%), Riboflavin (B2)- 0.152mg(13%), Niacin (B3)-1.938mg(13%), Pantothenic acid (B5)-0.143mg(3%), Vitamin B6-0.066mg(5%), Folate (B9)-14?g(4%), Choline-8.6mg(2%), Vitamin C-3.5 mg(4%), Vitamin E-0.1mg(1%), Vitamin K-2.8?g(3%), Minerals: Calcium-74mg(7%), Iron- 2.8 mg(22%), Magnesium-92mg(26%), Phosphorus-113mg(16%), Potassium-628mg(13%), Sodium-28mg(2%), Zinc-0.1mg(1%)?????????????
Puli / Tamarind is a rich source of non-starch polysaccharides (NSP) or dietary fiber such as gums, hemicelluloses, mucilage, pectin, and tannins.? This dietary fiber food increases its bulk and augments bowel movements thus prevents constipation. The fiber also binds to toxins in the food thereby helps protect the colon mucosa from cancer-causing chemicals. Tartaric acid gives the sour taste to food besides as a potent antioxidant. It thus, helps the human body protect from harmful free radicals. Tamarind pulp has been used in many traditional medicines as a laxative, digestive and as a remedy for biliousness and bile disorders.