Tamarind Leaves Nutrition: Health Benefits of Tamarind Leaves

Tamarind Leaves Nutrition Health Benefits of Tamarind Leaves

Tamarind is a very well known herb and plant used by the Indians from a long time ago. The leaves are green in colour and thin longitudinal in shape.

It has for many centuries been used in many things, such as culinary, medicinal, and ornamental uses .

The tamarind leaf is the leaf of a tall shade tree native to Asia and northern Africa and widely grown in India.

The large pods of the fruit contain small seeds and a sour-pulp that, when dried, becomes extremely sour.

Tamarind leaves are used for herbal medicine as well as for spicing up soups.

Tamarind leaves are added to fish soups and other soups. Folk medicine uses Tamarind leaves for sprains and swelling.

Health Benefits Of Tamarind Leaves

Overcoming dry cough

Dry cough is frequently makes the body uncomfortable because of this stubborn cough and cause an itchy throat but there was nothing in the throat.

To treat a dry cough, you can use the herb sage leaves with tamarind leaf.

It’s easy, you just need to set up some leaves and ½ tamarind leaf handheld sage leaves.

Then the two types of leaves are boiled in 4 cups of water, boil the mixture until the remaining 1 cup only.

Then after being cooked, you can filter it and drank in the warm so that the throat was also felt relieved.

As an asthma drug

Treating asthma with the use of tamarind is easy. You just need to prepare only 2 sprigs tamarind leaf and also provide pulawaras fennel taste.

If the material is ready then the second material is boiled until boiling. Wait a few moments to cool and strain the mixture.

Drink regularly 2 times a day to get the maximum results. If you want to get a better taste sensation you can add sugar or lemon grass leaves that taste and aroma lebieh tasty.

Improves Digestion

Tamarind has long been considered a natural laxative and its dietary fiber content is a major reason for this property.

Eating tamarind as a fruit or as a spice can increase the efficiency of your digestive system, while the fiber can bulk up your stool. Making it move through the smooth muscles of the intestinal tract easily.

Tamarind is also a bilious substance, meaning that it stimulates the activity of bile. Which can help dissolve food faster, and the fiber stimulates gastric juices to speed up digestion.

All of this together means that things run through your digestive tract faster. Making it a powerful laxative if you are suffering from chronic constipation.

Oddly enough, the fiber can also reduce loose stools, and studies have shown tamarind to be effective against chronic diarrhea as well!

Heals Wounds

When the juice from tamarind leaves are extracted and applied on wounds. They heal faster, thanks to the antiseptic properties present in the leaves.

The juice also prevents any other infections and parasitic growth. Generation of new cells is accelerated too.

Weight Loss

One of the unique compounds that can be extracted from tamarind or gained as a benefit from it when used as a spice is called hydroxycitric acid (HCA).

HCA is connected to weight loss because it has been shown to inhibit an enzyme in the body that specifically helps to store fat.

Furthermore, tamarind has been known to suppress the appetite by increasing the neurotransmitter serotonin.

Research is still ongoing in these respective areas, but it shows promising signs as a weight loss supplement!

Overcoming rheumatic diseases

If you have a rheumatic disease. You can use some leaves sour with some tamarind seeds well and then pounded together.

After the collision potion so you can put it on the sick body because of rheumatism. Do it regularly in order to get maximum results and that your arthritis is also a speedy recovery.

Provides Relief From Menstrual Cramps

We all know how terrible menstrual cramps can be. To lessen the pain and making your periods more manageable, you can use tamarind leaves and bark extracts as they are analgesic.

The leaves of papaya, salt and water can be added to increase the efficiency of the leaves.

But, make sure that you don’t use too much salt.

Treating toothache and gum

Emerging disease in the mouth area as in the teeth, gums, tongue and others are not only caused by bacteria or dirt in it but also because you are deficient in vitamin C.

The tamarind contained in the leaf ascorbic tamarind content and high antioxidant that can cure all problems in the mouth organ.

Besides the vitamin C content is also high and tamarind leaves also contains an antiseptic that can help cleanse the oral cavity.

Treating malaria

Malaria is caused by the bite of the Anopheles mosquito bites a female in malaria mosquitoes have also left the bacteria plasmodium falciparum.

In the leaves there is a good anti-bacterial tamarind leaf that help reduce and even eliminate the spread of bacteria so that you can be free from malaria. This is very important because malaria can often be the cause of death.

Culinary uses

  • The young tender tamarind leaves have a subtle tart flavour without being overly bitter or sour. You can add quite a lot of these exotic tender greens to the any recipe, increasing your nutrient intake and giving your taste buds a real treat at the same time.
  • Tamarind leaves are removed from the stalk and soaked in water to extract the sourness. The leaves are discarded and the sour water is used for culinary uses. Alternatively, the green leaves may be ground in to a paste and added to any preparation while cooking.
  • Pickled tamarind leaves are common in India and are used as a flavoring in East Indian and Middle Eastern cuisine. It’s used to season full flavored foods such as chutney, curry dishes and pickled fish.
  • Quite a few delicacies are prepared with these sour greens in Andhra cuisine like Chintachiguru pachadi, Chintachiguru pappu and Chintachiguru Mamsam (meat).
  • These sour greens when combined with the dal lend the dish a pleasingly wonderful flavour with a delicate undertone of sourness without overpowering the earthy comforting flavour of the dal.


How to store

Fresh leaves should be refrigerated and consumed within a week. While the dried ones can be stored in an air tight container and used for months.