Imlee

This genus contains a single species of evergreen tree, which may have originated in Africa but in now widespread throughout the tropics. Tamarindus indica has been cultivated in India for centuries, and was taken by the Spanish to the West Indies and Mexico in the 17th century. It is now widely grown in the tropics as an ornamental for shade. Tamarind fruits are usually sold compressed into a block. They contain sugars, plant acids, and complex volatile oil that includes elements characteristic of lemons (limonene), rose geranium (geraniol), sassafras (saffrole), cinnamon (cinnamaldehyde), mint (menthol), and wintergreen (methyl salicylate). Certain varieties of tamarind lack the tart element and are eaten locally like dates and raisins. Since its introduction in the 17th century. T. indica has become important in the cuisines of the West Indies, Thailand, and Mexico. Tamarindus comes from the Arabic tamar-i-Hind, "Date of India", referring to the date-like pulp insides the pods.

The massive tamarind tree, native to tropical Africa but widely grown in India, produces a curved brown bean pod containing a sticky pulp surrounding several seed. The tamarind pulp has a sweet, sour, fruity aroma and taste; it is high in acid and sugar rich in vitamin B and calcium. These flavors make tamarind a much valued ingredient in many Asian and Latin American dishes. Tamarind pulp is also used as a mild laxative, digestive, antiseptic, and fever-reducer. It also has a reputation for enhancing a woman's sexual enjoyment.

Evergreen tree with spreading branches, rough, gray-black bark, and pinnate leaves, 5-10cm (2-4in) long, divided into narrow oblong leaflets, to 3cm (1¼in) long. Creamy yellow, red-veined flowers are produced in racemes to 15cm (6in) long in summer, followed by brown pods 3-15cm (1¼-6in) long, containing kidney-shaped seeds in sticky, brown pulp.

Common Name:	Imlee
Other Names:	Indian Date, Tamarind
Botanical Name:	Tamarindus indica
Genus:	Tamarindus
Family:	Caesalpiniaceae
Native Location:	Tropical Africa; widely naturalized.
Cultivation:	Light, well-drained soil in sun.
Propagation:	By seed sown when ripe at 21°C (70°F); by greenwood cuttings in spring or summer; by air layering or grafting in spring.
Harvest:	Fruits are picked when ripe and used fresh, or dried for use in concentrates and decoctions.
Height:	25m (80ft)
Width:	25m (80ft)
Hardiness:	Min. 15-18°C (59-64°F)
Parts Used:	Fruits pulp, seed
Properties:	A sweet and sour, astringent, stimulant herb with a pleasant aroma. It lowers fever, improves digestion, and has antiseptic and laxative effects.
Medicinal Uses:	Internally for fevers, jaundice, asthma, dysentery, and nausea in pregnancy. Externally for sore eyes, ulcers, and rheumatism. Combined with Senna alexandrina (See, Alexandrian Senna) in laxative preparations. To treat constipation, fever, hemorrhoids, and liver ailments.
Typical Dose:	A typical daily dose of tamarind is up to 50 gm of tamarind paste, made from the fruit.
Possible Side Effects:	No adverse effects have been reported with the proper use of tamarind under a physician's supervision.
Drug Interactions:	Taking Tamarind with this drug may be harmful: Ibuprofen, (Advil, Motrin)—may increase absorption and blood levels of the drug
Culinary Uses:	Fresh or dried fruits act as a souring agent, similar to lemon juice, in curries, fish dishes, chutneys, sauces (notably Worchestershire sauce), SE Asian satay, and sweet and sour dishes. Sweet varieties are eaten fresh or made into candy or desserts. Immature pods are eaten fresh, pickled, or added to soups, stews, and sauces.
Bibliography:	Encyclopedia of Herbs by Deni BrownCopyright © 1995, 2001 Dorling Kindersley Limited. pp. 380-381 The Essential Herb-Drug-Vitamin Interaction Guide by Geo. T. Grossberg,MD and Barry Fox,PhD Copyright©2007 Barry Fox,PhD. Pp.449-450