72 FOOD FOR THE TROPICS 



Tamarind 



{Tamarindus indica) 



A native of tropical Asia, the west side of Madagascar, 

 and tropical Africa. It is called Imlee or Amlee (Hindu- 

 stani) ; Puliyam-pazham (Tamil) ; Assam (Sumatra) ; Itsen 

 Yamia, and Tsamia (Haussa-land, West Africa) ; Madiro 

 (Madagascar) ; Mquadschu (Kisuah, East Africa) ; Subar 

 (Arabic) ; Looquajoo (Bari country, Central Africa) ; Mas 

 (Bagirmi, West Africa) ; Mag-ye (Burmah) ; Cay-me 

 (Cochin-China) ; Kamal (Java) ; Neghka (Malay) ; Mkwaju 

 (Swahili language) ; and Hommar in Abyssinia. 



In Venezuela, South America, the Tamarindus occidentalis 

 is indigenous. The part used is the large flat pod filled 

 with acid pulp. 



It is largely eaten, being a favourite acid ingredient in 

 curries and chutney ; a cooling drink is also made from it 

 by boiling the pulp in water and sweetening with sugar. 

 It is specially useful during fever and biliary affections, 

 and is considered as one of the fruits most beneficial to 

 health in the tropics. In India the seeds and epicarp are 

 more or less removed by hand, and the pulp generally 

 mixed with about 10 per cent, of salt, and beaten or 

 crushed into a mass. The seeds are largely eaten, the 

 outer skin being removed by roasting and soaking, then 

 boiled or fried ; they are also used after being dried and 

 ground. The Arabs steam, sun-dry, then knead it into 

 balls with salt and oil to counteract the effects of damp ; 

 thus prepared, it will keep for years. 



