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Tamarind

Makham | มะขาม | Tamarindus indica

Family: Fabaceae - Genus: Tamarindus

Tamarind can be found in the area of Paksong. When you go on a hike to the waterfall you can encounter these trees.


 

Tamarind (Tamarindus indica) is a leguminous tree bearing edible fruit.

The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world.

The pulp is also used in traditional medicine and as a metal polish.

The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds.

Tamarind's tender young leaves are edible too.


The tamarind harvest season lasts from November until February.


 

The papaya is a small, sparsely branched tree, usually with a single stem growing from 5 to 10 meter tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is usually scarred where leaves and fruit were borne. All parts of the plant contain latex.
TREE

THE TREE

The tamarind is a long-lived, medium-growth tree, which attains a maximum crown height of 12 to 18 meters The crown has an irregular, vase-shaped outline of dense foliage.





 

The leaves of the papaya are large, 50-70 cm in diameter, with seven lobes.
LEAVES

THE LEAVES

The evergreen leaves are alternately arranged. The leaflets are bright green, elliptic-ovular, and less than 5 centimeter in length. The branches droop from a single, central trunk as the tree matures. At night, the leaflets close up.


 


The flowers are five-parted; the male flowers have the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base. The flowers are sweet-scented, open at night, and wind- or insect-pollinated.
FLOWER

THE FLOWERS

The tamarind flowers (although inconspicuously), with red and yellow elongated flowers. Flowers are 2.5 centimeter wide, five-petalled, and yellow with orange or red streaks.

Buds are pink as the four sepals are pink and are lost when the flower blooms.





 
The flowers are five-parted; the male flowers have the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base. The flowers are sweet-scented, open at night, and wind- or insect-pollinated.
FRUIT

THE FRUIT

The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 centimeter in length, with a hard, brown shell.


The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is colored brown or reddish brown. The tamarinds of Asia have longer pods (containing six to 12 seeds).

The seeds are somewhat flattened, and a glossy brown.

The fruit is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium.

The fruit is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kilogram of fruit per year.


 

CULINARY USES OF TAMARIND

NOTE: The unripe fruits can be toxic and therefore caution needs to be exercised while eating this fruit.


The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent. Tamarind pulp is widely used for cooking in South and Southeast Asia, Mexico, the Middle East and the Caribbean. The seeds and leaves are also edible. It is used in sauces, marinades, chutneys, drinks and desserts. It’s also one of the ingredients of Worcestershire sauce.


At our Food Forest Kitchen Restaurant the tamarind pulp is used in several dishes, like 'eggs son in law'. Click on the logo for recipes.


 

NUTRITION

Tamarind is high in many nutrients. A single cup (120 grams) of the pulp contains :

Magnesium, Potassium, Iron, Calcium, Phosphorus, Vitamin B1 (thiamin), Vitamin B2 (riboflavin), Vitamin B3 (niacin).

Trace amounts of vitamin C, vitamin K, vitamin B6 (pyridoxine), folate, vitamin B5 (pantothenic acid), copper and selenium.

It also contains 6 grams of fiber, 3 grams of protein and 1 gram of fat. This comes with a total of 287 calories, almost all of which are from sugar.

In fact, a single cup of tamarind contains 69 grams of carbs in the form of sugar, which is equivalent to 17.5 teaspoons of sugar.



 

TRADITIONAL MEDICINAL USE OF TAMARIND


NOTE: please take advice from a doctor if you are planning to use herbal medicine.


Throughout Southeast Asia, the fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers.


The fruit exhibits laxative effects and it's use for the relief of constipation has been documented throughout the world.


Tamarind has played an important role in traditional medicine and is said to be beneficial with:

  • Relief From Malaria

  • Jaundice And Diabetes

  • Helps Cure Scurvy

  • Heals Wounds

  • Improves Lactation

  • Inhibits Genital Infections

  • Provides Relief From Menstrual Cramps

  • Possesses Anti Inflammatory Properties

  • Protects The Body From Infections

  • Good For Oral Health And Tooth Ache

  • Increases Antioxidant Capacity Of The Body

  • Treats Ulcer

  • Provides Relief From Hyper Tension


The seed extract may also help lower blood sugar, while the pulp extract may help you lose body weight and reverse fatty liver disease .

 

INTO THE WILD: a down to earth experience

For guests and visitors to Paksong we organize weekly tours "The Edible Forest" and Foraging weekends: Into the Wild. We work with local guides to take you in the jungle of Paksong. After foraging, we will cook a meal with the ingredients, using bamboo together with you!


Come and join and learn about the abundance of food that nature gives us!


INTO THE WILD!

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