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Tamarinds

Tamarind
Tamarindus indica pods.JPG
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Detarioideae
Genus: Tamarindus
L.
Species: T. indica
Binomial name
Tamarindus indica
L. 1753
Synonyms
  • Cavaraea Speg. 1916
  • Cavaraea elegans Speg. 1916
  • Tamarindus erythraeus Mattei 1908
  • Tamarindus occidentalis Gaertn. 1791
  • Tamarindus officinalis Hook. 1851
  • Tamarindus somalensis Mattei 1908
  • Tamarindus umbrosa Salisb. 1796
Tamarinds, raw
Nutritional value per 100 g (3.5 oz)
Energy 239 kcal (1,000 kJ)
62.5 g
Sugars 57.4
Dietary fiber 5.1 g
0.6 g
2.8 g
Vitamins
Thiamine (B1)
(37%)
0.428 mg
Riboflavin (B2)
(13%)
0.152 mg
Niacin (B3)
(13%)
1.938 mg
Pantothenic acid (B5)
(3%)
0.143 mg
Vitamin B6
(5%)
0.066 mg
Folate (B9)
(4%)
14 μg
Choline
(2%)
8.6 mg
Vitamin C
(4%)
3.5 mg
Vitamin E
(1%)
0.1 mg
Vitamin K
(3%)
2.8 μg
Minerals
Calcium
(7%)
74 mg
Iron
(22%)
2.8 mg
Magnesium
(26%)
92 mg
Phosphorus
(16%)
113 mg
Potassium
(13%)
628 mg
Sodium
(2%)
28 mg
Zinc
(1%)
0.1 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.

The tamarind tree produces pod-like fruit, which contain an edible pulp that is used in cuisines around the world. Other uses of the pulp include traditional medicine and metal polish. The wood can be used for woodworking, and tamarind seed oil can be extracted from the seeds. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones.

The name derives from Arabic: تمر هندي‎‎, romanized tamar hindi, "Indian date". Several early medieval herbalists and physicians wrote tamar indi, medieval Latin use was tamarindus, and Marco Polo wrote of tamarandi.

In Colombia, Cuba, Dominican Republic, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the Lusosphere, it is called tamarindo. In those countries it is often used to make the beverage of the same name. In the Caribbean, tamarind is sometimes called tamón. 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.


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