All About Tamarind | Know Your Spice Imli (Tamarindus indica L.)

Tamarind (Tamarindus indica L.) is the only im­por­tant spice of African origin. Today, it is a much-valued food in­gre­dient in many Asian or Latin Ameri­can recipes.

The sour and fruity taste of imli merges well with the heat of chillies and gives many South Indian dishes their hot and sour character, and their dark colour.

In India, imli is mostly com­bined with meat or legumes (lentils, chick peas or beans). The pulp is sold dry and must be soaked before usage. Only the water is then added to the food.

The pulp of ripe fruit of Imli tree is commonly used as condiment in many Indian dishes particularly South Indian dishes.

In India, Thailand, Southern Europe and Latin America, tamarind is a popular cooking and condiment flavour.

The tree originated in Africa, but now it is cultivated mainly in South India and in the Caribbean.

Arabs are believed to have called it “date of India”; the English word date is related to “dactyl”, the Latin word for finger, which applies to the pod of the imli tree more than to the fruit of the date palm.

In Hindu mythology, Imli is associated with the wedding of the god Krishna which is celebrated by a feast in November.

Imli made its way to India millenniums ago. Wood charcoal analysis shows us that the tamarind was found in Narhan, in the Ganga valley, by 1300 BC, and also in the pre/early Harappan period in Haryana.

The Brahma Samhita scriptures, dating back to between 1200 BC and 200 BC, also talk of the imli. Down south, a copper plate inscription of 819 AD mentions an imli tree named Mahamadhu.

The Arabs, who had trade relations with India as early as 600 AD gave it the name Tamar-i-Hind (date fruit of India) because of the brown fruit that resembled dates.

It is believed that the species name, ‘indica’, was given by Linnaeus, from this derivation in Arabic. The name ‘indica’ leads to the common misconception that the tree originated in India.

The tree was a favourite with the Mughal rulers. Babur, who established the Mughal Empire in India, described the imli as a ‘very good-looking tree, giving dense shade’ in Babur Nama.

In Akbar’s time, the fruit (called ambli) was economically valued and sold in the market. Tamarind trees were planted by the Mughals in cemeteries and mausoleums, and around settlements.

A particularly iconic tree was planted at the tomb of Tansen (the incomparable musician who formed a key part of Emperor Akbar’s court) in Gwalior, visited by musicians who wished to pay homage.

Sher Shah Suri and Jahangir planted trees along Grant Trunk Road, favouring a mix of the imli and mango, to provide shade and fruit to weary travellers.

The nawabs of Awadh also planted the tree along main roads in their kingdom. In a village in Bijapur, an 890-year-old imli tree planted during the time of King Adil Shah still survives.

From the Indian subcontinent, it was probably moved east into the rest of tropical and subtropical Asia and the islands of the Pacific. In Hawaii, one of the first tamarind trees was planted in 1797.

Early in the 16th century, Spanish and Portuguese colonists introduced T. indica to Mexico, South America and the Caribbean.

Currently, it is often grown as a shade and fruit tree along roadsides and in yards and parks across tropical America.

There are also commercial plantings in Mexico, Central American countries and in Brazil.

• Tamarinds are grown as ornamental shade and street trees, and for the edible pods.
• The pods are fed to livestock, and the pulp within the pods is used to make beverages, curries, chutneys and sauces.
• Imli pulp is made into a soft drink known as refresco de tamarindo in Latin America, and tamarinade in Jamaica. It’s also the basis of a popular drink in the Middle East.
• Tamarind is used extensively in Indian and Southeast Asian cuisine, and is an important ingredient in Worcestershire sauce.
• Imli juice is used to pickle fish in India.
• Several medicinal uses of tamarind are reported in Grieve’s A Modern Herbal.
• The fruit is said to improve digestion, relieve gas, soothe sore throats, and act as a mild laxative.

Imli tree is a beautiful, fine textured tree and it makes an excellent shade tree in large landscapes. It often is planted in public parks and as an avenue tree in tropical cities.

The taste of imli ranges from a sweet and sour to a tangy and tart flavour.

The wide range in taste is owed to how ripe the tamarind is. The more mature and ripe the fruit is, the sweeter. However, the less ripe the fruit is, the sourer it tastes.

Imli has a gummy, sticky texture similar to a date. Its taste is bold and commanding – there are no subtle, subdued flavors or lingering aftertastes.

Imli offer an explosive, tart flavor similar to a sweet-and-sour candy sold to kids. If tasting the sour type, expect a puckering sensation akin to eating a lemon or ornamental orange.

• Add a spoonful or so of unsweetened pulp at the last moment to a mix of sautéed vegetables for a refreshingly acidic finish.
• Dissolve 2 tablespoons of sweetened imli nectar in 2 cups of cold water, add ice, and a wedge of lemon for a Mexican-style agua fresca.

You can store whole pods in a cool, dark place that is at room temperature (a pantry works fine). The pods can usually last an extended period this way, years even.

Imli is at the peak of flavour if eaten within a week once harvested. If you are planning to consume it within a short time, store it with the shell on at room temperature in a cool area for a week.

The flavour of the imli begins to diminish when left at room temperature after 7 days.

To prolong the freshness for upto 3 months, imli should be refrigerated in an airtight container or resealable food safe bag in the refrigerator away from moisture.

Imli pods are low-maintenance fruit: even at room temperature, they will keep for a month.

Store homemade pulp by blending it with salt and placing the concoction in an airtight container. Imli paste keeps for years in dry conditions.

To reduce any probability of mold and spoilage, consider freezing the paste in ice cube trays and popping them out as needed.

• A popular alternative is to use lime juice (or sometimes white wine or rice vinegar) mixed with an equal quantity of light brown sugar as a substitute for imli. If you use vinegar, avoid strongly flavoured types like balsamic vinegar.
• Mango powder is also known as amchur or amchoor and has a similar flavour to tamarind in that both are tart and slightly sweet.
• Pomegranate molasses – Use exactly the same amount of pomegranate molasses that your recipe indicates for imli.

Imli paste is sold in a plastic container or a bag. Since the paste is strong and condensed, one pack will last you for a long time.

The paste can be found in most of the Asian food stores or Indian grocers. It can also be purchased online fairly easily.

The following are health benefits of Tamarind (Tamarindus indica L.) or Imli

• Health Benefits of Tamarind as an Antioxidant – The polyphenols in tamarind have antioxidant and anti-inflammatory properties. These can protect against diseases such as heart disease, cancer and diabetes.
• Health Benefits of Imli as an Antimicrobial Agent – Tamarind extract contains natural compounds that have antimicrobial effects. In fact, studies show that this plant may have anti-fungal, antiviral and antibacterial activity. It has also been used in traditional medicine to treat diseases like malaria.
• Health Benefits of Tamarind for Weight Loss – Tamarind is rich in fibre and has no fat content. Studies suggest that eating tamarind daily might actually help in weight reduction since it contains flavonoids and polyphenols.
• Health Benefits of Imli to Combat Diabetes – Tamarind seed extracts are anti-inflammatory in nature and they are even said to stabilize blood sugar levels and reverse the damage of the pancreatic tissue in those suffering from diabetes.
• Health Benefits of Tamarind for Digestion – Tamarind has been used since ancient times as a laxative because of its tartaric acid, malic acid, and potassium content.
• Health Benefits of Imli for your Heart – Tamarind is a very heart-friendly fruit. Flavonoids present in tamarind lower LDL or  “bad” cholesterol and raise HDL or “good” cholesterol levels, thus preventing the build-up of triglycerides (a type of fat) in the blood.
• Health Benefits of Tamarind for Your Liver – A diet rich in calories leads to a fatty liver and studies suggest that daily consumption of tamarind extracts can reverse this condition.
• Health Benefits of Imli for Allergies – It is an effective way to deal with allergic asthma and cough because of its antihistamine properties. It’s also a rich source of vitamin C and can boost the immune system to prevent cold and cough.
• Health Benefits of Tamarind for Your Skin – The pulp of tamarind fruit has been used as a natural skin scrub since the olden days. It promotes smoother and lighter skin because of the presence of alpha-hydroxyl acids (AHAs).
• Health Benefits of Tamarind for Hypertension And Promote Heart Health – The dried pulp of tamarind fruits was found to have anti-hypertensive effects. Tamarind pulp has been found to reduce diastolic blood pressure at a dose of 15 mg/kg body weight.

Imli has proven anti-venom properties. It is widely used as a remedy against snake bites in India. Its extract prevents edema, hemorrhage, and rapid blood clotting in victims.

Moreover, imli seeds can inhibit several enzymes that are involved in venom response in your body.