The constituents of Tamarind are citric, tartaric and malic acids, potassium, bitartrate, gum, pectin, some grape sugar, and parenchymatous fiber.

The fruit acids comprise 20% while sugars are 35%. Furthermore, small amounts of terpenes (limonene, geraniol), phenylpropanoids (safrole, cinnamic acid, ethyl cinnamate), methyl salicylate, pyrazine and alkylthiazoles are reported.

How to Use: Take one to two tablespoons of the pulp in the evening. Salt can be mixed with the pulp and used as a liniment for rheumatism and make a decoction of the bark for asthma.

Uses For Henna: Soak pulp in water overnight. Mix with Henna paste, allow the natural dye in the Henna to be released, then apply as usual.

Culinary Uses: Can be used to make sweet or sour dishes, desserts and drinks.

Tamarind is cathartic, astringent, febrifuge, antiseptic, gentle laxative that improves general sluggishness of the bowels. There are no known constituents in Tamarind to account for its laxative properties. Its a refrigerant from the acids it contains, an infusion of the Tamarind pulp making a useful drink in febrile conditions, and the pulp a good diet in convalescence to maintain a slightly laxative action of the bowels. Used in India as an astringent in bowel complaints, useful in correcting bilious disorders. Tamarind is acidic and excites the bile and other bodily fluids, purifies the blood, its leaves can be used for sprains and swelling. It destroys worms in children, useful for Jaundice, external wash for sore eyes and ulcers, reduces sore throat and Malaria fever.