Tropical and subtropical fruits (2+1)

Composition and uses

• The fruit pulp is very popular acidulant in Indian curries especially in South India. Immature fruits are used for chutney and ripe fruit pulp is an important ingredient in South Indian dishes to induce sourness.
• In India, the fruit is used mainly for culinary purposes, while in other countries, the fruit is processed in to nectar, fruit punch, juice, crystallized fruit and concentrates. The pulp is used to season foods viz., curries, preserves, confectioneries, ice-cream and syrups; chutneys, pickles, Pulp is mixed with Jaggery and made into tamarind balls (sweet meat). The unripe fruits are the rich source of tartaric acid. The tender leaves, flowers and young seedlings eaten as vegetable.
• Seeds are rich in pectin. Tamarind seed kernels are eaten by the poor during times of scarcity and famine in South Central India. The Kernel of seeds are roasted and eaten like groundnut. The Kernel contains a polysaccharides – jellose, The jellose can replace starch in the cotton and jute industries. The bark and leaves are used for tanning. The wood is used for tools, furniture, fuel and makes a charcoal used in gun powder, tools and agricultural implements – mallets, planks, rice ponders.
• It is believed that continuous use of tamarind in daily food reduces the chances of stone formation in urinary system.
• Fruit is a pod and comprises of 55 per cent pulp, 20.6 per cent water, 3.1 per cent protein, 0.4 per cent fat, 70.8 per cent carbohydratess, 3 per cent fibre and 10 per cent tartaric acid. Seeds have 63% starch, 16% protein.