Kernel power: Why the seeds of tamarind, the ‘date of India’, pack a punch

Jodie R. PalacioFood and Drinks

Each time I purchase Tamarind, I hear my mom talk about the times when this sour-looking pod-shaped fruit was a scarce product within her home village in the western part of Uttar Pradesh. When I was a kid, taking a bite of the sweet pod that was ripe, she would eat the seeds after roasting them for a night on the hot ashes from the chulha (stove).

The smooth, shiny brown seeds of the Tamarind ( Tamarindus indica) are somewhat almond-like in taste with a hint of bitterness. Raw seeds can be bitter and hard to chew due to the hard coating that surrounds the kernel.

So roasting them over the fire, just like my mom used to do, is the most traditional method for preparing seeds. After that, they are then gently crushed using a pestle and mortar to ensure that the cracked coat is able to be removed. Modern homes, however, do not have the hassle of making seeds and instead opt for kernel flour, which is easily accessible in the market.

Tamarind seeds form a component of a myriad of dishes that are popular in the southern part of India. In Karnataka, the fruit is referred to as “hunase,” and the kernels are roasted; they are then soaked in salt and buttermilk for a week to soften them up to allow them to be eaten as snacks.

In Maharashtra, it is believed that Tamarind, or Chinch seeds, are used in the preparation of the dal, the vada, which is a cake that is typically made with lentils. I’ve found that the vadas made from this seed flour are crisper than those made from the urad or black grams. The flour is versatile and can be utilized in baking or added to Roti dough to enhance it.

Additionally, the Tamarind leaves seedlings to be delicious. Instead of roasting the seeds, I plant them in the garden in the garden and then wait until I get the growing leaves to be sour and be added to the dal and other vegetable dishes.

Small, yet powerful

Tamarind seeds are an excellent source of amino acids and protein. In a study from May 2010 that was published in the International Journal of Current Microbiology and Applied Sciences, Researchers in Bihar and Rajasthan analyzed kernel flour made by roasting seeds at 150 degrees Celsius for 15 minutes. They estimate that 62.13 percent of the kernel is made up of carbohydrates, 19.46 percent of the kernel’s protein, and 2.32 percent of it is fiber. The flour is high in minerals like iron, calcium, magnesium, and potassium.

In 2018, researchers from the Indian Institute of Technology, Roorkee, discovered that a protein in seeds, known as tamarind chitinase chitinase the lectin, is antiviral and may be used to create a treatment for chikungunya. Their research is published in the journal Virology.

Additionally, a study in 2019 released in the International Journal of Medical Sciences by researchers from India and Norway, India US and Norway suggests that an extract of the seeds of Tamarind and turmeric ( Curcuma longa) Rhizome can decrease knee pain and enhance the performance of the musculoskeletal system for patients. The combination can also help reduce the inflammation that causes cartilage degeneration and inflammation, as per the study.

In addition to being used in the food industry, seeds are also utilized to tan leather. The Saura tribe of Odisha makes use of the brown color of the sources to create an organic dye for their paintings.

In 2022, scientists in 2022 from India, South Korea, and Saudi Arabia used the seeds to treat the wastewater of cheese factories. The group reported on the website Chemosphere on October 20, 2022, that polysaccharides contained in the seeds function as coagulants, helping to eliminate the toxins in the water.

A large presence

Tamarind thrives in dry areas and is water-stressed. It is also drought-resistant. Since it is part of the Fabaceae family, Tamarind can flourish in poorly developed soils by nitrogen fixation. It also grows well in coastal areas due to its ability to withstand sea salt aerosols.

Genetic studies suggest that the tree could be indigenous to Africa, but it’s present all over Asia as well as Latin America. The widespread availability of Tamarind is likely due to the fact that, in the past, it was transported across the globe in ships as a component of sailors’ diets.

A 2017 article posted on the site of the US-based nonprofit Science History Institute mentions an experiment in which sailors were served barley-based water that was treated with Tamarind to cure Scurvy.

It also boasts a long tradition in India and has been present in the country from 1300 BCE, according to analysis of wood charcoal. It also holds a unique space in the nation’s history, which is that of the 23.06-hectare Nallur tamarind forest near Bengaluru that was established in the 12th century. The grove contains 278 tamarind plants -which is the oldest, at 40 years old. In 2007, the National Biodiversity Authority declared this area as India’s initial heritage area, which represents an exclusive gene pool that must be protected.

Recipe: Dal vadas

Ingredients

  • Tamarind seed flour two tablespoons
  • Split urad Dal (black gram) 1 -cup (Add other lentils such as chickpeas and green gram to increase the texture)
  • Drumstick leaves A few
  • Ginger: About 5 cm
  • Garlic 10 cloves
  • Green chillies 5
  • Salt to taste
  • Oil to fry

Method

Soak urad daal in water for 30 mins before grinding in a mixer along with chilies, garlic, ginger, and garlic to create a paste. Add the tamarind seed flour, drumstick leaves, salt, and the paste and mix thoroughly. Heat the oil to a temperature suitable to fry. Start with a small portion of batter and form it into a doughnut shape to ensure it cooks evenly before being fried. Serve with chutney and other sauces.