Tamarind is a tropical plant with a funny looking fruit which has a fleshy, juicy pulp.
The pulp, leaves, and bark from the Tamarind tree have all medical applications.
For example, in the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever.
In northern Nigeria, fresh stem bark and fresh leave decoction mixed are used for the treatment of stomach disorders, general body pain, jaundice, yellow fever and as blood tonic and skin cleanser.
In Ayurvedic Medicine (imli) the Tamarind pulp has been used for gastric and/or digestion problems and cardioprotective activity.
In Malaysia, Tamarind (Asam Jawa) is used to decrease body temperature by applying it as wet compresser on forehead and if you drink, and it can lessen a sore throat.
In Costa Rica a tasty, cooling juice is made from mixing the pulp with water and sugar, boil it, filter and chill it.
Excess consumption has been noted as a traditional laxative.
In Western cuisine, it is found in Worcestershire sauce and HP sauce.
While lemon contains citric acid, tamarind is rich in tartaric acid. Tartaric acid gives a sour taste to food but is also a very powerful antioxidant, it protects the body from harmful free radicals.
Tamarind is a perfect treatment for oily and acne prone skin due to its antimicrobial properties. High in AHA, Tamarind can also be used as an exfoliant to remove dead skin, lighten skin tone, and reduce the appearance of blemishes.
I use it in the TAMARINDO Face Mud, INDIVIDUALIST Herbal tincture and USEFUL Face Toner.
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