Chinch / Hitta / चिंच / Tamarind / Tamarindus indica L.

Other Names

  • Local Name: Chinch / Hitta / चिंच
  • Common Name: Tamarind
  • Botanical Name: Tamarindus indica L.

Status & Habitat

  • Habitat: Tree
  • Occurrence: Open area, Roadside, Hilly area
  • Season of Availability: October-April
  • Geography: Tropical Africa, Asia
  • Method of Propagation: Seed and Vegetative propogation
  • Part used for Propagation: Seeds and stem cuttings

Edible Parts

  • Edible Parts: Fruits
  • Can be Eaten Raw: Yes

Method of Consumption

  • Raw: Yes
  • Ripe: Yes
  • Both Raw & Ripe: Yes
  • Dangerous Form to Consume: N/A
  • As Food: Used as a souring agent. Ripe fruits are eaten raw. Flower buds are cooked as vegetable; Fruit pulp is eaten; made into paste; raw tamarind used in sabjis.
  • As Medicine: Helps relieve swelling pains and inflammation.
  • Cooking Method: Fruit pulp is eaten; made into paste; raw tamarind used in sabjis.
  • Preservation / Curing Technique: Can be pickled
  • Does Require Another Plants to be cooked together: N/A
  • Souring Agents Required: N/A

Nutritional & Medicinal Benefits

  • Nutritional Benefit: Rich source of vitamin B and C.
  • Medicinal Benefit: Helps relieve swelling pains and inflammation.

Tribal Wisdom

  • Tribal Wisdom: Helps relieve swelling pains and inflammation.

Recipes / Usage

  • Tribal Recipe / Usage: Tamarind chutney:
    Boil 2 cups of water. Mix in 2 tbsp tamarind concentrate. Add 1 cup jaggery, 1/2 tsp black salt or Kosher salt, 1/2 tsp cayenne pepper, 1/2 tsp ground cumin, and 1/2 tsp ginger powder. Dissolve sugar and salt. Simmer for 20 minutes till slightly syrupy. Cool for 10 minutes. Use or store in the fridge for up to 1 month.

Image Gallery

Chinch / Hitta / चिंच / Tamarind / Tamarindus indica L.

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