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

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

Tribal Recipe: 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.