Tamarindus (tamarindus indica) is one of the richest fruits in southern Asia and can be found in every kitchen

It is an evergreen tropical tree originating in Africa, which gives very juicy and delicious fruits, reminiscent of a combination of dry fig, scallop, and warm. Freshly picked can be stored for up to a year, not losing even the freshness and taste. The trunk is very large, with long heavy lowered branches and thick leaves, which resemble mimosa. Old stems can reach a height of up to 40 meters. During each season, the trunk yields abundantly irregularly twisted legs that are well-packed by the branches.

The fruit has a thin outer shell, the flesh of the fruit is dark brown, it is sticky and there are threads such as leguminous plants that wrap the seeds. The seeds can be from two to ten and are claimed in a dark brown color. It is a new ecological fruit, which is not subjected to attack of any insects and diseases, but it produces a lot. The closest competition that exports this fruit to the EU is Indonesia and Thailand, and from that point of view, it is a profitable business, especially when carbon dioxide is growing in its fruits.

Tamarind contains certain health elements such as minerals, vitamins, and dietary fiber. A hundred grams of fruit contains 5.1 grams of cellulose or over 13 percent dietary fiber. Dietary fibers in food increase their mass and increase bowel discharge and thus prevent the appearance of a stiff capital. The fibers bind toxins from the food and thus protect the membrane and the mucous membrane of the colon. Additionally, cellulose fibers bind to bile salts (produced by cholesterol) and reduce their re-absorption in the intestine, thereby helping to excrete “bad” or LDL cholesterol from the body.

Tamarind is rich in tartaric acid. Tartaric acid gives a bitter taste of food, but it is also a very powerful antioxidant. It helps the body to protect itself from free radicals.

An excellent source of minerals such as copper, potassium, calcium, iron, selenium, zinc and magnesium. It is also rich in many vital vitamins, including thiamin, folic acid, riboflavin, niacin, vitamin C. Much of these vitamins are antioxidants and the cofactor effects as an enzyme for the metabolism inside the body.

Tamarind pulp is used in many traditional medicines as a laxative, digestive problems, gastric pain caused by liver or gallbladder disorders. This fruit is also used as an emulsifier in syrups and in various pharmaceutical products. The tamarind fresh legume is available in late spring and early summer. The picked pot or pulp in the refrigerator will remain fresh for a year.

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