Tamarind, tamarindo in Spanish, is a very popular ingredient in Mexico, so it’s no surprise that it’s one of the key ingredients in our Ancho Chile & Tamarind sauce! Best known for its brown shelled pods and pulp, tamarind can be found growing in the tropical regions of Jalisco, Guerrero, Colima, Chiapas, and Veracruz.
Tamarind trees are not only very large, but grow very slowly. Each tree bears hundreds of the long brown shelled pods that contain the famous tamarind pulp. The tropical fruit begins with a flexible brown skin and greenish inside. As the individual pods ripen, the insides of the pods turn brown, becoming sweet and paste-like, while the outsides become stiff and brittle
The sticky paste produced by the fruit is the most commonly consumed part of the fruit— from candies to sauces this tropical fruit has become a staple ingredient that not only tastes good but is good for you.
5 Health Benefits That Can Come From Eating Tamarind:
- This tropical fruit has also long been used as a folk-remedy to help ease stomach discomfort, treat sore throats, heat stroke, inflammation, and to help relieve fever.
- Tamarind is high in many nutrients, including: vitamin B, vitamin C, potassium, magnesium, iron, thiamine, phosphorus, and riboflavin.
- The polyphenols in tamarind have antioxidant and anti-inflammatory properties, that can protect against diseases such as heart disease, cancer and diabetes.
- Just half a cup of tamarind pulp contains 3 grams of fiber and 2 grams of protein.
- Studies have found that tamarind seed extract may help lower blog sugar, while the pulp extract may help lose body weight while reversing fatty liver disease.
Have you used tamarind in a recipe before? Let us know!