TAMARINDS, Medical Properties of. Of the two varieties of the only species of this genus, the fruit is much larger in the East Indian than the West Indian. The shell being removed, there remains the flat square hard seeds, imbedded in a pulp, with membranous fibres running through it. In the East Indies the pulp is dried, either in the sun, and this is used for home consumption, or with salt added, and dried In copper ovens, which kind is sent to Europe. (Crawfurd's ' Indian Archipelago., This sort, called natural tamarinds, is much darker and drier than the West Indian, which are called prepared tamarinds.
The West Indian tamarinds reach maturity in June, July, and August, when they are collected, and the shell being removed, they are put into jars, either with layers of sugar put between them, or boiling syrup poured over them, which penetrates to the bottom. Prepared tamarinds, therefore, contain much more saccharine matter than the others. According to Vauquelin, prepared tamarinds contain per cent. citric acid 9.40, tartaric acid P55, uialie acid 0'45, bitartrate of potash 3.25, sugar 12.5, gum 4.7, vegetable jelly (peeten) 6.25, paren chyma water 27'55. This prepared pulp has a pleasant astrin gent taste, with a somewhat vinous odour.
It presents an example of one of those natural combinations of gummy, saccharine, and acid principles which are of such great utility in hot climates. It is used not only in India, but in Africa, as a cooling article of food, and the travellers across the deserts carry it with them to quench their thirst. In Nubia it is allowed to stand in
the sun till a kind of fermentation takes place : it is then formed into cakes, one of which dissolved in water forms a refreshing drink. In India a kind of sherbet is made with it, and by the addition of sugar it becomes a source whence vinegar is readily obtained. In the fevers and bilious complaints, and even dysenteries of those climates, it proves highly serviceable ; in small quantity it :aetS as an astringent, but in larger it proves laxative. Boiling water poured over tamarinds yields a drink which is very grateful in the inflammatory complaints of our own country, particularly in the bilious fevers of autumn. An agree able whey may be made with it, by boiling two ounces of tamarind pulp with two pints of milk. Tamarinds may advantageously be added to curries, which should always have a vegetable acid as an ingredient. Tamarinds are frequently given along with senna, but they are said to lessen its purgative property. They form an ingredient in the confectio den ncr and confectio cassies.
In times of scarcity in India the seeds are eaten, being first toasted and then soaked for a few hours in water, when the dark skin comes easily off; they are then boiled or dried, and taste like common field beans.