Tamarind
Tamarindus indica
Other names: tamarind, Indian date
Edible plantPhoto credit: B.navez / Wikimedia Commons
Safety information
Safety information
Toxicity: None known at culinary amounts. Pulp is acidic (tartaric/malic/citric acids) — large amounts can cause GI upset/looseness (consistent with laxative effect). High dietary intake provides notable sugar/acid load.
Contraindications: Caution with active diarrhea (laxative effect). Acidic pulp may aggravate reflux. Theoretical caution in those on tight glycemic control (sugar content).
Interactions: Reported to affect bioavailability of some drugs (studies suggest tamarind can increase absorption of ibuprofen and aspirin) — flag for co-administration. Additive laxative effect with other laxatives.
Evidence level
Documented in systematic traditional medicine literature.
Preparations
edible · fruit
Part used: fruit
Traditional use: culinary souring agent; mild laxative/digestive
Proposed mechanism: tartaric acid (~12–18% dry wt) + dietary fiber
Associated conditions
Edibility
Edible parts: fruit pulp (raw/processed); leaves and seeds used in some cuisines (cooked)
Toxic lookalike warning
Identify true tamarind pods; do not confuse with toxic ornamental Fabaceae pods/seeds
Nutritional notes
Carbohydrate/sugar-rich pulp; source of organic acids (tartaric, malic, citric), dietary fiber (~5 g/100 g), B-vitamins (thiamine, niacin, riboflavin), vitamin C, and minerals (calcium, potassium, phosphorus, magnesium, iron)
Healing traditions
Sources (3)
- Comparative Metabolic Study of Tamarindus indica L.'s Various Organs (GC/MS, 2023)
- Tamarind: A diet-based strategy against lifestyle maladies (Food Science & Nutrition, 2019)
- The Health Benefits of Tamarindus indica: Phytochemical Composition and Physiological Effects