Tamarind flowers

Tamarind flowers, leaves and seeds can be eaten as vegetables and are prepared in a variety of dishes (13). They are used to make curries, salads, stews and soups in many countries, especially in times of scarcity (Benthall, 1933, cited in (5)). Before consumption, leaves are sometimes boiled in water and prepared together with tamarind fruits (5). 

Leaf extracts exhibit antioxidant activity in the liver (5). Antioxidant activity of tamarind leaves reported by Perez et al (2003) and Ramos et al (2003), cited in 11), was similar to the antioxidant activity of tamarind flowers observed by Al-Fatimi et al 11). The latter mechanism is probably caused by polyphenolic compounds which have already been isolated from the seeds (Luengthanaphol et al, 2004 and Sudjaroen et al, 2005, both cited in 11)). 

Tamarind, Squash Flowers, Huitlacoche (com mushroom), Portobello Mushroom, Duck Meat... 

Table 20.3. Composition of tender leaves and flowers of tamarind.

The flowers are used to cure jaundice and bleeding piles (Brown, 1954 de Padua et al., 1978). Tamarind pulp alone, or in combination with limejuice, honey, milk, dates, spices or camphor, is used as a remedy for biliousness and bile disorders and as an antiscorbutic (Morton, 1987). 

The most outstanding characteristic of tamarind is its sweet acidic taste, the acid due to mostly tartaric acid. The latter is synthesised in tamarind leaves in the light and translocated to the flowers and fruits (Lewis et aL, 1961 and Patnaik, 1974, both cited in (3)). Tartaric is an unusual plant acid formed from the primary carbohydrate products of photosynthesis, and once formed, it is not metabolically used by the plant (3). The content of tartaric acid does not... 

Tamarind fruits are reported to have anti-fungal and anti-bacterial properties (Ray and Majumdar, 1976, Guerin and Reveillere, 1984, Bibitha et al, 2002, Metwali, 2003, and John et al, 2004, all cited in (5)). According to Al-Fatimi and collaborators 11), in an agar diffusion assay, extracts from T. indica flowers showed antibacterial activity against four bacteria tested Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa). Antimicrobial activity of T. indica study has been attributed to lupeol (Ali et al, 1998, cited in 11)). 

Tamarind leaves and flowers, dried or boiled, are used as poultices for swollen joints, sprains and boils. The latter are usually applied after grinding leaves and flowers into powder whereby they are used in lotions or infusions. Lotions and extracts made from them are used in treating conjunctivitis, as antiseptics, as vermifuges, treatments for dysentery, jaundice, erysipelas and haemorrhoids, and various other ailments. Frait shells are burned and reduced to an alkaline ash which enters into medicinal formulas (S). The leaves, mixed with salt and water, are used to treat throat infections, coughs, fever, intestinal worms, urinary troubles and liver ailments. Leaves and pulp act as a cholagogue, laxative and are often used in treating liver congestion , constipation and haemorrhoids (3). 

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