Tamarind, Latin name Tamarindus indica is a genus belonging to the family Leguminosae. The tamarind tree is tall, the trunk is rough, the branches and leaves are sparse, and the branches are hung with a string of brown hook-shaped pods. Tamarind likes a hot climate. It is mainly distributed in Yunnan Jinsha River, Nujiang River, Yuanjiang Dry-hot Valley, and Xishuangbanna area.
In Southeast Asia, tamarind can not only be used in dishes to enhance the taste, it is also a kind of fruit. When used externally, tamarind polysaccharides (enzymes and fruit acids, vitamin C, etc.) have a good light-proof effect, like papaya or pineapple, and protect the immune response from (UVB) and (UVA) radiation. It provides maximum protection to the skin's immune system, thereby preventing the harmful effects of UV radiation on the skin.
Traditionally: the fresh flesh of this pod-shaped fruit can be used directly on the skin massage (without cooking) and stay on the skin for a few minutes. Or break the flesh, mix with water and honey, mask.
The tamarind tree is a treasure. The fruit can be made into a sour bean juice premium drink. Roots, leaves, flowers, skins, and nucleoli can be formulated into medicines, and the pulp has greater medicinal and medical care value. Tamarind seeds contain up to 63% starch. It can be used in industry for color printing, paper glazing, plastic processing and tile, and wood bonding. In addition, tamarind seed powder can replace corn starch, which can save 30% cost.
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