The tamarind tree is popular in Asia for its unique and tasty fruit. However, its sweet-sour fruit is not the only thing that matters. Its blossoms, seeds, bark, and leaves are beneficial for cooking and medical purposes as well. The fruit has an exotic flavor that is different from other Asian fruits. These are long, brown-shell pods containing seeds enveloped with a fleshy, juicy, and sticky pulp. When mature, you can add the fruit to desserts, dried, and eaten as a snack. You can even use it in cooking, ground into a spice. During the fruit's peak season, you can make it into tamarind jams, candies or sauces for soups and other dishes. Asians and South Americans have an affinity to tamarind products, not only as a kitchen mainstay but also for its health benefits.
The oils derived from the tamarind gets frequently linked to several anti-inflammatory abilities. It can help reduce joint pains due to inflammations, rheumatic problems, gout, and arthritis. Furthermore, it has shown its potential in reducing eye irritations like pink eye or conjunctivitis. The results of its inflammatory abilities have been promising. Traditionally, people have used it as a herbal medicine for treating inflammations.
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