Family: Caesalpiniaceae
Genus: Tamarindus
Botanical name: Tamarindus indica Linn
Sanskrit: Tintrini, Chincha, Tindidi, Tindida
Hindi: Imli, Amli
English: Tamarind tree
Malayalam: Valanpuli
The tamarind is a long-lived, medium-growth, bushy tree, which attains a maximum crown height of 12 to 18 metres (40 to 60 feet). Leaves are evergreen, bright green in color, elliptical ovular, arrangement is alternate, of the pinnately compound type, with pinnate venation and less than 5 cm (2 inches) in length. Flowers are red and yellow, 2.5 cm wide (one inch). The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard, brown shell. The tamarinds of Asia have longer pods containing six to 12 seeds, whereas African and West Indian varieties have short pods containing one to six seeds.
In northern Nigeria, fresh stem bark and fresh leaves are used as decoction mixed with potash for the treatment of stomach disorders, general body pain, jaundice, and yellow fever, and as blood tonic and skin cleanser. In Indonesia, Malaysia and the Philippines and Javanese traditional medicine, asem leaves are used as a herbal infusion for malarial fever, the fruit juice as an antiseptic, and for scurvy and even cough cure. Throughout Southeast Asia, fruit of the tamarind is used a poultice applied to foreheads of fever sufferers.
Tamarind is used in Ayurvedic medicine for gastric and/or digestion problems, and in cardioprotective activity. Based on human study, tamarind intake may delay the progression of skeletal fluorosis by enhancing excretion of fluoride. However, additional research is needed to confirm these results.
Excess consumption has been noted as a traditional laxative.
The root of Valanpuli can be used quire the swelling the whole body due to viper bite and the leaves of the Valanpuli is used to cuire the swilling in bittern area.
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