Tamarind Mango Pulp

Tamarind pulp is a thick extract made from tamarind aving tamarind pulp handy can help quickly prepare tasty Indian dishes like chutneys, curries, dals and many south Indian delicacies like sambhar and rasam.

The pulp can also be used to impart tartness to certain pickles, especially those made with bland ingredients like greens or bitter ingredients like bitter gourd.

Tamarind pulp can also be diluted with warm water to acquire tamarind water, used to prepare appetising drinks.

It is an important ingredient in Worcestershire sauce.Tamarind pulp combined with jaggery and cumin seeds results in a tasty chutney that goes well with snacks like samosas and pakodas.

Tamarind pulp can be combined with roasted urad dal and coconut or sautéed veggies like ridge gourd, and tempered with mustard and asafoetida, to make tasty south Indian style chutney. This chutney, often called thogayal, can be relished mixed with steaming hot rice and ghee or til oil. It can also be served along with idlis and dosas.

Tamarind pulp is also used in the preparation of many Thai dishes. Tamarind is a rich source of vitamins, fibre, potassium, magnesium and other nutrients necessary for good health.Tamarind is a good source of antioxidants that fight against cancer and also contains carotenes, vitamin C, flavonoids and B-vitamins.It is also rich in thiamin (36% of daily required levels), vitamin A, folic acid, riboflavin and niacin. Much of these vitamins plays antioxidant as well as co-factor functions for enzyme metabolism inside the body. It is beneficial for treating fevers and common cold.

Gargling tamarind water is helpful in sore throat. Tamarind is used to treat bile disorders. Tamarind lowers cholesterol and promotes a healthy heart. This spice condiment is also used as an emulsifying agent in syrups, decoctions, etc., in different pharmaceutical products. Tamarind pulp is a useful remedy for vomiting, flatulence, constipation and indigestion. Tamarind pulp can also help improve appetite.

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