Tamarind

The tamarind is a long-lived, medium-growth, bushy tree which attains a maximum crown height of 12.1 to 18.3 metres (40 to 60 feet). The seeds contain Glacatose and Mannose and are a very good source of starch for textile printing. The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, B vitamins and, interestingly for a fruit, calcium. The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a pickling agent. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks. In Karnataka, India it is called "Hunasae Hannu" and is used in saaru (lentil soup), sambhar or sambar (Vegetable Soup),Gojju(Sauce),Majjigae Huli (Yogurt based soup) and several types of chutnies. Imli chutney and pulusu use it. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. Tamarind is used as in Indian Ayurvedic medicine for gastric and/or digestion problems, and in cardioprotective activity.