Tamarind

Botanical name: Tamarindus indica

Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind � the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" � is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India.

It's a condiment. It's a spice. No, it's a bean. The "Manila sweet," as the tamarind is sometimes called, is all of the above. Tamarind seed extract, which is deliciously tangy, is one of the most highly prized foods in Asian and Indian cuisine.

Each 100 grams of tamarind contain impressive amounts of essential nutrients, including 36% of the daily recommended value in thiamin, 35% in iron, 23% in magnesium, and 16% in phosphorus. Other prominent benefits include niacin, calcium, vitamin C, copper, fiber, and pyridoxine, proving it to be a uniquely beneficial food.

Traditional uses for tamarind include relief from stomach and digestive ailments, fevers, sore throat, rheumatism, inflammation, and sunstroke.

Dozens of tamarind recipes, from simple to complex, are available on the internet for those desiring a fresh, unique culinary opportunity. An easy one is tamarind water, used in many Indian and Asian dishes: Just soak prepackaged tamarind paste in water, strain it, and add as part of your liquid requirements to stir fries, sauces, or curries.