Tamarind adalah buah buah masam-manis. Ia digunakan secara meluas dalam masakan India dan Afrika. Ia juga digunakan dalam beberapa persiapan Asia dan Timur Tengah.

Tamarind memberikan rasa manis-manis pada hidangan. Ekstrak buah ini telah digunakan dalam perubatan kuno untuk merawat gigitan ular, malaria, diabetes, sembelit, dan beberapa keadaan akut dan kronik.

Dalam catatan ini, kami akan meneroka lebih lanjut mengenai asam jawa dan pelbagai cara untuk memasukkannya ke dalam makanan anda.

Apa itu Tamarind?

Pokok asam jawa ( Tamarindus indica ) berasal dari Afrika tropika. Ia diperkenalkan bertahun-tahun yang lalu ke India. Orang India menerimanya dengan baik sehingga menjadi (hampir) orang asli di negara mereka. Nama itu berasal dari perkataan Parsi yang disebut tamar-I-hind (yang bermaksud 'tarikh India') (1).

Ia disebut 'tamarindo' dalam bahasa Sepanyol dan Portugis dan 'tamarin,' 'tamarinier,' 'tamarinier des Indes,' atau 'tamarindier' ​​dalam bahasa Perancis. Ia adalah 'tamarinde' dalam bahasa Jerman dan 'tamarandizio' dalam bahasa Itali. Ia dikenali sebagai 'ambli,' 'imli,' 'chinch,' 'atau asam jawa di India. Di Kemboja, itu adalah 'ampil' atau 'khoua me' dan 'ma-kharm' di Thailand. Dalam bahasa Vietnam, hanya 'saya'. Ini digunakan dalam berbagai masakan di seluruh dunia, oleh karena itu beberapa nama.

Asal Asam Tamarind

Tamarind keliru kerana berasal dari India. Nama botani, indica, juga menyokong mitos ini. Walau bagaimanapun, pokok itu semula jadi di Hawaii sekitar tahun 1797.

Tamarind dipercayai telah diperkenalkan di Amerika tropika, Bermuda, Bahama, dan Hindia Barat lebih awal.

Pokok asam jawa yang tumbuh dengan perlahan menghasilkan buah seperti buah. Batang ini mengandungi daging yang sangat asam (dan sangat tajam). Benih yang lembut, keputihan, kurang berkembang diselimuti dalam buah ini.

Setelah matang, buah menjadi berair. Pulpa bertukar menjadi coklat, melekit, dan berserat. Kulit luar berubah menjadi cengkerang yang mudah pecah. Biji tumbuh keras dan coklat berkilat.

Buah asam jawa mentah dan masak banyak digunakan dalam memasak. Ini digunakan sebagai bumbu dalam kari, sos, pestos, dan celup. Tamarind juga dimasak dengan nasi, ikan, dan daging sebagai bahan utama dalam beberapa masakan.

Dengan kata lain, asam jawa memasuki hampir setiap dapur.

Tetapi apa yang boleh menjadi alasan di sebalik populariti globalnya? Ia bukan hanya kerana rasanya, bukan?

Betul. Tamarind terkenal dengan beberapa khasiat terapeutiknya. Ia berfungsi sebagai pencahar dan karminatif yang sangat baik. Ia juga mempunyai sifat anti-radang dan antiseptik yang kuat.

Tamarind digunakan secara tradisional untuk mengobati sakit perut, cirit-birit, disentri, penyembuhan luka, radang, dan demam (1). Ia juga dipercayai dapat membantu dalam merawat sakit sendi, sakit tekak, asma, bengkak sendi, konjungtivitis, dan buasir.

Bahagian seterusnya adalah mengenai faedah asam jawa. Lihatlah!

7 Manfaat Kesihatan Daripada Asam

Tamarind adalah ubat rumah yang terkenal untuk menguruskan sembelit, diabetes, kesihatan kulit, dan jangkitan mikroba. Ia juga terbukti dapat membantu menurunkan berat badan dan mencegah penyakit kardiovaskular. Mari kita mengesahkan kepercayaan ini dengan beberapa bukti saintifik.

1. Boleh Mengurangkan Cedera Hati

Keradangan kronik di dalam badan anda secara tidak langsung mempengaruhi hati anda. Dalam sebuah kajian, tikus dengan arthritis diberi ekstrak biji asam jawa. Hasilnya menunjukkan penurunan tekanan oksidatif hati (2).

Procyanidins aktif dalam ekstrak asam jawa mengatasi kerosakan radikal bebas pada hati. Penurunan tahap penanda keradangan, seperti glutathione, total thiol, glutathione peroxidase, dan reduktase, juga diperhatikan (2), (3).

Mineral yang terdapat dalam asam jawa - seperti tembaga, nikel, mangan, selenium, dan zat besi - terlibat dalam meningkatkan pertahanan tubuh anda terhadap tekanan oksidatif. Selenium, bersama dengan vitamin E, melindungi kandungan lipid dalam sel hati dari serangan radikal bebas (3).

2. Dapat Membantu Mengelupas dan Mencerahkan Kulit Anda

Bubur buah asam jawa telah digunakan sebagai gosok kulit semula jadi sejak dulu. Ia mempromosikan kulit yang lebih halus dan lebih ringan kerana adanya asid alfa-hidroksil (AHA). AHA dalam bubur asam jawa termasuk asid tartarik (8-23,8%), asid laktik (2%), asid sitrik, dan asid malik. AHA ini, bersama dengan pektin dan gula terbalik, menghidrat dan melembapkan kulit anda (4).

Pulpa asam jawa dikatakan mempunyai sifat pencerah kulit. Satu kajian dengan 11 sukarelawan lelaki dilakukan untuk mengkaji kesan ekstrak biji asam jawa pada warna kulit. Ekstrak biji disapukan / diurut dua kali sehari di pipi mereka selama 12 minggu (4), (5).

Terdapat penurunan relatif dalam kandungan melanin dan sebum kulit ketika produk ujian digunakan. Ini dapat dikaitkan dengan adanya antioksidan polifenol dalam asam jawa. Sebatian ini menghilangkan radikal bebas di dalam badan anda dan, dengan itu, secara tidak langsung mengurangkan kandungan melanin pada kulit anda (5).

3. Membantu Pengurusan Berat Badan

Obesiti dikaitkan dengan jantung, hati, ginjal, dan beberapa gangguan metabolik. Penyelidik telah mengkaji kesan asam jawa terhadap pengurusan berat badan dan kegemukan dalam kajian tikus. Bubur asam jawa didapati menurunkan kolesterol jahat (LDL) dan meningkatkan kandungan kolesterol baik (HDL) dalam plasma (6).

Kesan anti-obesiti ini dilihat ketika tikus yang menjalani diet tinggi lemak menerima 5, 25, atau 50 mg / kg ekstrak pulut asam jawa selama 10 minggu. Kajian ini juga mengakibatkan penurunan berat badan pada tikus ini (6).

Lebih-lebih lagi, ekstrak ini mengurangkan aktiviti sintase asid lemak (FAS). FAS adalah enzim yang mendorong pembentukan tisu adiposa di dalam badan anda. Ia juga mencegah pengoksidaan lipid oleh radikal bebas. Kajian tikus menunjukkan sifat antioksidan ekstrak ini juga (6).

Ekstrak tersebut dapat menimbulkan kesan yang baik pada tikus yang disebabkan oleh kegemukan. Kajian lebih lanjut diperlukan untuk memahami apa sebatian lain dalam tanaman menyumbang kepada manfaat ini.

4. Boleh Meringankan Sakit Perut Dan Sembelit

Tamarind secara tradisional telah digunakan sebagai pencahar kerana mempunyai jumlah asid malik dan tartarik yang tinggi. Tamarind juga mengandungi kalium bitartrate, yang, bersama dengan bahan aktif lain, melegakan sembelit (7).

Sembelit dan cirit-birit sering menyebabkan sakit perut. Ekstrak kulit asam jawa dan akar telah terbukti berkesan untuk menyembuhkan sakit perut. Di Nigeria, asam jawa direndam dimakan untuk mengatasi masalah sembelit (7).

Rasam adalah sediaan India Selatan yang terbuat dari rempah, asam jawa, jintan, lada hitam, dan mustard. Ia dimakan bersama nasi untuk melancarkan pencernaan (8).

5. Boleh Mengawal Hipertensi Dan Menggalakkan Kesihatan Jantung

The dried pulp of tamarind fruits was found to have anti-hypertensive effects. Tamarind pulp has been found to reduce diastolic blood pressure at a dose of 15 mg/kg body weight (9).

Animal studies have demonstrated the anti-atherosclerotic effect of this fruit. Thus, tamarind extract has a high potential to lower the risk of atherosclerosis (clogging of arteries) in humans as well (10).

The fruit extract was able to heal atherosclerotic lesions in hamsters. Moreover, active tamarind molecules possess anti-inflammatory effects. They can tone down the severity of atherosclerosis and several cardiovascular diseases (10).

6. May Help Manage Diabetes and Hyperglycemia

Tamarind brought down the blood sugar levels in diabetic rats. This fruit could neutralize hyperglycemia even in rats that had severe diabetes (10), (11).

One of the major causes of diabetes is inflammation of pancreatic cells, especially those cells that produce insulin (beta cells). Since tamarind can inhibit the production of pro-inflammatory chemicals like TNF alpha, it can protect the pancreas from inflammation-induced damage (11), (12).

The seeds of this fruit can boost the neogenesis (production of new cells) of pancreatic beta cells. This may restore the ability to produce required amounts of insulin in patients with diabetes (10), (12).

7. Can Help Prevent Malaria And Microbial Diseases

Tamarind has been used as a febrifuge (fever control medicine) in traditional medicine. African tribes in Ghana use the leaves of tamarind to treat malaria (10).

This fruit also has a broad-spectrum of antimicrobial properties (10).

Extracts of tamarind have shown significant inhibitory effect against Burkholderia pseudomallei , Klebsiella pneumoniae,Salmonella paratyphi , Bacillus subtilis , Salmonella typhi , and Staphylococcus aureus (10).

Various parts of this plant have been used to cure malaria. Similar fevers caused due to bacterial infections can also be managed with tamarind extracts. Its anti-inflammatory and antioxidant properties could play a critical role in such cases.

Did You Know?

Tamarind has proven anti-venom properties. It is widely used as a remedy against snake bites in India.

Its extract prevents edema, hemorrhage, and rapid blood clotting in victims.

Moreover, tamarind seeds can inhibit several enzymes that are involved in venom response in your body (10).

In India and Africa, tamarind is used as an aphrodisiac. Rat studies demonstrated the effect of this fruit extract on sexual drive and arousal. Male rats showed an increase in sperm count and motility.

Tamarind extract has low toxicity and is safe up to an oral dose of 2000 mg/kg (13).

Tamarind is a household name. This sour-sweet fruit is a staple in several cuisines. Its integral place in the kitchen is because of its excellent nutritional value. Check out the next section to find out more.

Nutritional Value of Tamarind

The values in the brackets include the daily value of the particular nutrient the serving of the ingredient meets .

NUTRITIONAL VALUE PER 1 CUP, PULP 120 g
Nutrients	Units	Quantity
Water	g	37.68
Energy	kcal	287
Energy	kJ	1200
Protein	g	3.36
Total lipid (fat)	g	0.72
Ash	g	3.24
Carbohydrate, by difference	g	75.00
Fiber, total dietary	g	6.1
Sugars, total	g	46.56
Minerals
Calcium, Ca	mg	89
Iron, Fe	mg	3.36
Magnesium, Mg	mg	110
Phosphorus, P	mg	136
Potassium, K	mg	754
Sodium, Na	mg	34
Zinc, Zn	mg	0.12
Copper, Cu	mg	0.103
Selenium, Se	mg	1.6
Vitamins
Vitamin C, total ascorbic acid	mg	4.2
Thiamin	mg	0.514
Riboflavin	mg	0.182
Niacin	mg	2.326
Pantothenic acid	mg	0.172
Vitamin (B6)	mg	0.079
Folate, total	mg	17
Folate, food	mg	17
Folate, DFE	µg	17
Choline, total	mg	10.3
Vitamin A, RAE	µg	2
Carotene, beta	µg	22
Vitamin A, IU	IU	36
Vitamin E (alpha-tocopherol)	mg	0.12
Vitamin K (phylloquinone)	µg	3.4

(Source: United States Department of Agriculture)

Tamarind contains a variety of biologically active phytochemical compounds. Predominantly, it contains catechin, epicatechin, proanthocyanidins, apigenin, luteolin, naringenin, taxifolin, eriodictyol, and other phenolic polymers (14).

Tamarind leaf pulp contains pipecolic acid, nicotinic acid, 1-malic acid, geraniol, limonene, pipecolic acid, lupanone, lupeol, orientin, isoorientin, vitexin, isovitexin, cinnamates, serine, pectin, tannins, and glycosides (7).

Tamarind fruits commonly contain tannins, succinic acid, citric acid, tartaric acid, and pectin. Its seeds contain campesterol, beta-amyrin, beta-sitosterol, oleic acid, palmitic acid, linoleic acid, and eicosanoic acid. Cellulose, albuminoid amyloids, and phytohemagglutinin were also found in traces (7).

The phytochemicals and nutrients of tamarind act in synergy to produce its miraculous benefits.

Aren’t you excited to use tamarind in your cooking? Here are a few tips on how to use and store tamarind.

How To Use And Store Tamarind

There are various ways you can use tamarind in your cooking.

One of the simplest ways to extract the pulp of this fruit is by soaking it.

• Soak a small piece of tamarind in warm water.
• Leave it in the water for about 10 minutes until it softens. Squeeze and squish the tamarind piece with your fingers.
• Strain the juice and discard the pulp.

The next method takes a bit longer. You will need to soak, refrigerate, and extract the pulp.

• Place a handful of semi-dried tamarind pieces in a glass container that has a lid.
• Pour enough drinking water to immerse the pieces.
• Close the lid and place the container in the refrigerator.
• Leave it overnight. By the next morning, the chunks of tamarind will soften and be ready to use.
• Squeeze sufficient pulp and store the rest of the soft tamarind.
• Cover the container once you are done. Let the rest remain in the refrigerator until it lasts.

Now comes the elaborate and (a little) messier way of extracting the pulp. In this method, you soak, squeeze, and boil the tamarind.

• Add 5-6 ounces of tamarind pieces and 2 cups of water to a microwave-safe bowl.
• Heat it in the microwave for about a minute until the pieces soften.
• Let the contents cool down completely.
• Once cooled, squish out the pulp from the soaked tamarind pieces using your fingers.
• Add small amounts of water and keep squeezing the pulp until the yield ceases.
• You will have a slurry of tamarind pulp in water.
• Run the slurry through a mesh/sieve/strainer to collect the juice in a colander.
• Add more water to the remaining pulp in the sieve and squeeze it to extract the last traces of tamarind juice.
• You should only be left with the fiber and seeds from the fruit when you are done.
• Discard the solid waste and transfer the juice to a saucepan.
• Boil the contents for 1-2 minutes.
• Reduce the heat to a simmer for 5 minutes. The juice should thicken to a soupy-syrupy consistency by now.
• Remove from heat and let it cool completely.
• Pour the fresh tamarind syrup into a clean, sterile jar.
• Refrigerate until the next use.
• Use a clean, dry spoon to take out the tamarind syrup.
• Refrigerate the rest. Don’t leave the spoon/ladle in the bottle.

This way, tamarind extract can last up to three months. If you use tamarind in your cooking every day, the above method is probably the best. It saves you time and effort without compromising on the taste.

You can try the method you prefer and enjoy the benefits of tamarind. Including tamarind in your food can fulfill the recommended daily requirement of several minerals like iron, zinc, magnesium, and calcium.

Tamarind also has medicinal uses. It could be used in the form of a beverage to treat constipation or fever. Its bark and leaves may also be used to promote wound healing. However, more research is warranted in this regard.

Different Forms Of Tamarind

There are two major forms of tamarind. The most common form is the one that tastes sour. The other form is sweet tamarind that is usually grown in Thailand.

Tamarind can be consumed fresh, both in its ripe or unripe forms. It also can be processed into different products. Tamarind juice has similar benefits, as discussed in this post.

Though tamarind is medicinally very relevant, excess intake can cause problems. In the following section, we will look at the possible side effects of tamarind.

Does Tamarind Have Any Side Effects Or Risks?

The World Health Organization (WHO) considers tamarind fruit to be safe and non-toxic. Rat studies have shown no mortality/toxicity even after the administration of 5000 mg/kg and 3000 mg/kg doses of its extract (15).

However, your kidneys may be affected by mineral overload. It would be better to consult a nutritionist/healthcare provider to decide on the upper limit of tamarind intake for you (15).

There is insufficient data to understand the safety of consuming tamarind for pregnant and nursing women.

Also, if you are on anti hypertensive or anti-diabetic drug medication, it is better to consume only small amounts of this fruit extract. Some may advise you against its usage. However, none of these claims have been proven.

Conclusion

Tamarind is the central ingredient of Indian and several indigenous Asian dishes. Traditional medicine considers this fruit and its parts a remedy for a host of conditions.

Its leaves, fruit, seeds, bark, stems, branches, and flowers (almost every part) have high therapeutic value. The anthocyanins, proanthocyanidins, catechins, tannins, polyphenolic acids, minerals, vitamins, sugars, and other phytonutrients make tamarind an ingredient you cannot miss.

Expert’s Answers for Readers Questions

Is it good to eat tamarind every day?

Yes. Tamarind is rich in nutrients, and including it in your everyday diet can improve your health in the long run.

Is tamarind good for sleep?

Some believe that the high magnesium content in tamarind may help promote sleep. The mineral is believed to relax nerves. However, there is lack of scientific evidence to back this up.

Does tamarind help treat kidney stones?

There is no research that links tamarind to treating kidney stones. Excess intake of tamarind may, in fact, overload your kidneys with the minerals.

Is tamarind good for migraine?

There is no scientific backing to prove that tamarind can help migraines.

15 sources

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