{"id":10321,"date":"2026-09-22T18:33:43","date_gmt":"2026-09-22T18:33:43","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/tamarinde-tamarindus-indica\/"},"modified":"2026-09-22T18:33:43","modified_gmt":"2026-09-22T18:33:43","slug":"tamarinde-tamarindus-indica","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/tamarinde-tamarindus-indica\/","title":{"rendered":"Tamarind (Tamarindus indica)"},"content":{"rendered":"<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Tamarind (Tamarindus indica)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Tamarindus indica<small>Legumes (Fabaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The pulp from the pod<small>as a paste, block, or concentrate<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sour-sweet, date-like<small>The acid comes from tartaric acid.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">East Africa<small>At home in India for millennia<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">The acid in Pad Thai<small>and in Worcestershire sauce<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Year-round<small>dried, almost exclusively imported<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Tamarind isn&#039;t a fruit to bite into, but a spice. Inside the brittle brown husk is a sticky, sweet-and-sour pulp that gives Pad Thai, Sambar, chutneys, and Worcestershire sauce their depth. It provides potassium, magnesium, and iron\u2014but also a lot of sugar when used in desserts and candies.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The date from India<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27683%27%20viewBox%3D%270%200%201024%20683%27%3E%3Crect%20width%3D%271024%27%20height%3D%27683%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/tamarinde-tamarindus-indica-1024x683.jpg\" alt=\"Braune Tamarindenschoten auf Holz\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name comes from Arabic: <em>tamr hindi<\/em> is called &quot;Indian date&quot;.<\/p>\n<p class=\"ea-drop\">The tamarind tree probably originated in the dry forests of East Africa, but was brought to India so early that it is already mentioned in ancient Sanskrit texts. From there it traveled on to Southeast Asia; Spanish and Portuguese ships brought it to Mexico and the Caribbean, where the pulp is still used today to make soft drinks and sweets.<\/p>\n<p>The tree can live for several hundred years, survive long periods of drought, and provides dense shade \u2013 which is why it is the gathering tree in many villages in India and West Africa. The pulp is extracted from the pods and pressed into paste, concentrate, or the familiar dark blocks. The blocks usually still contain kernels and tough fibers; the paste and concentrate in jars are already strained and ready to use.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What tamarind does for you<\/h2>\n<p class=\"ea-drop\">100g of fruit puree provides approximately 240 kcal and about 62g of carbohydrates, most of which are sugars. It also contains about 5g of... <strong>Dietary fiber<\/strong>, just under 3 g of protein, around 630 mg <strong>potassium<\/strong>, 92 mg magnesium, 74 mg calcium, 2.8 mg <strong>iron<\/strong> and lots of vitamin B1. In the kitchen, however, this only counts to a limited extent: A tablespoon of paste seasons an entire pan and therefore puts very little of it on the plate.<\/p>\n<p>The acid comes primarily from <strong>Tartaric acid<\/strong>. This is unusual \u2013 most fruits rely on citric or malic acid. Tartaric acid tastes softer and rounder, makes the pur\u00e9e last longer, and helps tenderize meat and vegetables in marinades. If you replace lemon juice with tamarind, you&#039;ll notice the difference: less sharp, more depth.<\/p>\n<p>In the folk medicine of India and West Africa, tamarind pulp has long been used as a mild laxative, and review articles list a long history of other traditional uses \u2013 from treating fever to wounds. However, robust human studies are almost entirely lacking, and there is no European monograph for tamarind from the HMPC committee of the EMA. As a spice, it is a valuable addition; as a medicine, its efficacy remains unproven.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 630 mg<\/b><span>Potassium per 100g fruit puree<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 5 g<\/b><span>Dietary fiber per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 62 g<\/b><span>Carbohydrates per 100g - almost all sugar<\/span><\/div>\n<div class=\"ea-zahl\"><b>1\u20132 tbsp<\/b><span>Enough paste for an entire dish<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the tamarind<\/h2>\n<p>The fruit pulp contains sugars, mainly glucose and fructose, fruit acids with tartaric acid as the main component, pectin and other dietary fiber, protein, potassium, magnesium, calcium, phosphorus and iron, vitamins B1, B2 and B3 as well as polyphenols such as procyanidins, catechin and epicatechin.<\/p>\n<p>The kernels are rock-hard and are processed in India into flour and tamarind kernel polysaccharide, a thickening agent. The young leaves and flowers are also edible and are used in soups and salads in South India.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes tamarind stronger<\/h2>\n<p>Tamarind is the acid that holds the spiciness and sweetness together - it rarely stands well on its own.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Sharpness<\/span><\/p>\n<div class=\"mit\">with <i>chili<\/i><\/div>\n<p>A classic ingredient in curries and chutneys.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Palm sugar or date<\/i><\/div>\n<p>It rounds off the acidity.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Cumin &amp; Coriander<\/i><\/div>\n<p>The base of Sambar and Rasam.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">root<\/span><\/p>\n<div class=\"mit\">with <i>Ginger<\/i><\/div>\n<p>Fresh spiciness complemented by soft acidity.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">marinade<\/span><\/p>\n<div class=\"mit\">for <i>Fish and poultry<\/i><\/div>\n<p>The fruit acid makes it tender.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Color<\/span><\/p>\n<div class=\"mit\">with <i>turmeric<\/i><\/div>\n<p>Golden curries with depth.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Sugar<\/span><\/p>\n<div class=\"mit\">not as <i>Candy and syrup<\/i><\/div>\n<p>Tamarind sweets are almost pure sugar.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Children<\/span><\/p>\n<div class=\"mit\">no <i>imported tamarind candies<\/i><\/div>\n<p>Isolated cases of lead contamination.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Pot<\/span><\/p>\n<div class=\"mit\">not in <i>Aluminum or cast iron<\/i><\/div>\n<p>The acid dissolves metal and tastes metallic.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>spoonfuls of pure<\/i><\/div>\n<p>In large quantities, it has a laxative effect.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Teeth<\/span><\/p>\n<div class=\"mit\">not <i>constantly rinse with acidic water<\/i><\/div>\n<p>Acid attacks tooth enamel.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">block<\/span><\/p>\n<div class=\"mit\">not <i>use unfiltered<\/i><\/div>\n<p>Remove the cores and fibers.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Pad Thai<\/span><span class=\"w\">The acid in the sauce.<\/span><\/li>\n<li><span class=\"g\">Sambar<\/span><span class=\"w\">South Indian lentil stew.<\/span><\/li>\n<li><span class=\"g\">Tamarind chutney<\/span><span class=\"w\">Sweet and sour with samosas.<\/span><\/li>\n<li><span class=\"g\">Rasam<\/span><span class=\"w\">Thin, spicy pepper soup.<\/span><\/li>\n<li><span class=\"g\">Worcestershire sauce<\/span><span class=\"w\">Tamarind is a key ingredient.<\/span><\/li>\n<li><span class=\"g\">Massaman Curry<\/span><span class=\"w\">With potatoes and peanuts.<\/span><\/li>\n<li><span class=\"g\">Tamarind water<\/span><span class=\"w\">Mexican soft drink.<\/span><\/li>\n<li><span class=\"g\">Fish curry<\/span><span class=\"w\">With coconut milk and tamarind.<\/span><\/li>\n<li><span class=\"g\">barbecue sauce<\/span><span class=\"w\">Use acid instead of vinegar.<\/span><\/li>\n<li><span class=\"g\">Lentil Dal<\/span><span class=\"w\">A spoonful of paste right at the end.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> From the block: pour 150 ml of hot water over a thumb-sized piece, let it soak for ten minutes, mash it with your fingers, and strain it through a sieve. Discard the seeds and fibers, and freeze the concentrate in portions. Ready-made paste in a jar is more convenient, but often weaker \u2013 taste it first, then add more.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Tamarind water for hot days<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Tamarind water<\/h3>\n<ol>\n<li>Pour 250 ml of hot water over a thumb-sized piece of tamarind block, about 30 g.<\/li>\n<li>Let it sit for ten to fifteen minutes, then mash thoroughly with a fork.<\/li>\n<li>Strain through a fine sieve to remove kernels and fibers.<\/li>\n<li>Pour on 750 ml of cold water, add a little sugar or honey to taste and drink chilled.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>In Mexico and India, it&#039;s a common drink to combat the heat: sour, slightly sweet, and more refreshing than plain water. Traditionally, it&#039;s also believed to have a mild effect on sluggish bowels \u2013 this isn&#039;t scientifically proven, and it&#039;s not effective as a laxative.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One to two glasses a day. Those watching their sugar intake should omit it entirely and dilute the drink more. Rinse your mouth with water after drinking and wait half an hour before brushing your teeth.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, tamarind (<em>amlika<\/em>It is well known: sour in taste, heating, and heavy. It is said to stimulate the digestive fire and calm Vata, but is considered irritating to Pitta and is therefore used sparingly.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), tamarind is classified as sweet-sour and cooling. It is said to clear heat, quench thirst, and resolve food stagnation \u2013 a typical role for sour fruits in hot climates.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Sugar:<\/strong> Tamarind sweets, syrups and ready-made drinks often contain a lot of sugar - use sparingly if you have diabetes or are giving them to children.<\/li>\n<li><strong>Lead:<\/strong> Elevated lead levels have repeatedly been found in imported tamarind candies and powders, especially in connection with packaging; it is best not to give them to children.<\/li>\n<li><strong>Laxative:<\/strong> Larger quantities of the pure pulp significantly soften the stool.<\/li>\n<li><strong>Tooth enamel:<\/strong> Tartaric acid attacks the enamel; do not brush your teeth immediately after consuming acidic drinks.<\/li>\n<li><strong>Medications:<\/strong> Tamarind can affect the absorption of certain active ingredients; if taking larger quantities for long-term medication, consult your doctor.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/dattel-phoenix-dactylifera\/\"><span class=\"art\">Archive<\/span><span class=\"n\">date<\/span><span class=\"d\">The sweetness that the acid lacks.<\/span><\/a><a href=\"\/en\/wiki-archiv\/limette-citrus-aurantiifolia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">lime<\/span><span class=\"d\">The other acid of tropical cuisine.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kreuzkuemmel-cuminum-cyminum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cumin<\/span><span class=\"d\">It belongs in the Sambar.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kurkuma-curcuma-longa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">turmeric<\/span><span class=\"d\">Color and depth in curry.<\/span><\/a><a href=\"\/en\/wiki-archiv\/durian-durio-zibethinus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Durian<\/span><span class=\"d\">The next exotic character with a strong personality.<\/span><\/a><a href=\"\/en\/product\/flohsamenschalen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Psyllium husks<\/span><span class=\"d\">When the intestines need gentle help.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Tamarinds, raw.<\/em><\/li>\n<li>Kuru P. <em>Tamarindus indica and its health related effects.<\/em> Asian Pacific Journal of Tropical Biomedicine 2014; 4(9): 676\u2013681.<\/li>\n<li>Bhadoriya SS, Ganeshpurkar A, Narwaria J, Rai G, Jain AP. <em>Tamarindus indica: Extent of explored potential.<\/em> Pharmacognosy Reviews 2011; 5(9): 73\u201381.<\/li>\n<li>Centers for Disease Control and Prevention: <em>Childhood lead poisoning associated with tamarind candy and folk remedies - California, 1999\u20132000.<\/em> MMWR 2002; 51(31): 684.<\/li>\n<li>European Medicines Agency (EMA): <em>European Union monographs and list entries<\/em> - No monograph is listed there for Tamarindus indica.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Tamarinde (Tamarindus indica) Botanischer Name Tamarindus indicaH\u00fclsenfr\u00fcchtler (Fabaceae) Verwendet wird Das Mus aus der H\u00fclseals Paste, Block oder Konzentrat Geschmack Sauer-s\u00fc\u00df, dattelartigdie S\u00e4ure kommt von Weins\u00e4ure Herkunft Ostafrikaseit Jahrtausenden in Indien zu Hause Bekannt f\u00fcr Die S\u00e4ure im Pad Thaiund in der Worcestershiresauce Saison Ganzj\u00e4hriggetrocknet, fast nur als Import Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp;<\/p>","protected":false},"author":1,"featured_media":10320,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10321","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=10321"}],"version-history":[{"count":0,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10321\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/10320"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=10321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}