Benefits of consuming tamarind; Michoacán among the states with the highest production
Tamarind is a fruit that is very rich in flavor and has a high content of vitamins of groups B, C, and E, as well as a high fiber content (20 grams in every 100 grams of tamarind).
Agencies / La Voz de Michoacán
Morelia, Michoacán. With a harvest of 4,265 tons, Michoacán ranks as the fourth national producer of tamarind and highlights the fact that in the last four years its value grew 83 percent, going from 19 million 700 thousand pesos to 36 million per its sale, the foregoing according to figures from the Agrifood and Fisheries Information System (SIAP).
In the state 640 families are dedicated to this crop, 41 of them are headed by women and 599 by men. The country has 9,194 hectares planted with a production that exceeds 51,272 tons. Tamarind is produced in 12 states of the country, being Jalisco, Colima, Guerrero, Michoacán, and Veracruz the ones that lead the cultivation.
Tamarind is a tropical fruit that contains vitamin B1, also called thiamine, which converts food into energy, facilitates digestion and prevents constipation. In addition to improving metabolism, this fruit also has anti-inflammatory properties.
What nutrients and benefits does it provide?
Tamarind is a fruit that is very rich in flavor and has a high content of vitamins of groups B, C, and E, as well as a high fiber content (20 grams in every 100 grams of tamarind)
In addition, it contains important minerals such as calcium, iron, potassium, magnesium, zinc and phosphorus.
It is also used for medicinal purposes thanks to its laxative, diuretic, astringent, antipyretic and antiseptic properties.
With its branches, roots, leaves, seeds and fruit, remedies are made for liver diseases, fever, asthma, alcohol intoxication and digestive problems.
How is it recommended to consume it?
Although in our country it is more common to consume tamarind in sweets mixing its pulp with sugar or salt and chili, it is also frequently used to prepare fresh waters, snows, sauces or as a condiment.
In addition, it is used in various dishes of traditional cuisine, such as tamarind chicken or as a sweet and sour sauce that is used to season any type of meat, be it beef, pork or fish.
Here we share an easy recipe to prepare
Ingredients (8 glasses) :
- • 15 dried tamarinds, peeled (200 g tamarind)
- • 2 liters of water
- • Ice
- 1. Peel the tamarinds and remove the bones.
- 2. Boil the tamarinds in four cups of water until they are very soft and begin to loosen the pulp.
- 3. Let stand a few minutes to cool.
- 4. Crush the tamarinds with a potato masher so that they release all the pulp and be able to remove the seeds (if you didn’t do it at the beginning).
- 5. Strain the mixture little by little.
- 6. Add the remaining water (1 liter) and mix.
- 7. Serve with lots of ice or cold.
Source: La Voz de Michoacan