Tamarindus indica, commonly known as tamarind, it is a leguminous plant belonging to Fabaceae family. The fruit (tamarind) is mostly consumed as a confectionery, and added in curries and beverages. It is majorly produced in India and Thailand.
In Ayurvedic medicine, tamarind is of great use; the fruit consists of phytonutrients, vitamins and minerals. It has shown antimicrobial and antibacterial properties; it also has phenolic substances and fatty acids too. Surprisingly, tamarind has anti-snake venom properties and also contains anti-inflammatory and antidiabetic properties.
The tamarind tree is a large evergreen tree which can attain a height of 30 metres. The flowers are yellow in colour while the leaves are pinnate consisting of opposite leaflets. The fruit has a pod-like leguminous structure, which is of dark brown colour. Commercially, the fruit is available in two varieties – sour and sweet. The tree has properties that help it to grow in unfertile soil too.
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