Imli (also known as Tamarindus Indica scientifically and Tamarind in English Language) is used in Indian Cuisine. Imli (Tamarind) is sometimes referred to as the “Date of India.” The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. Imli (Tamarind) contains vitamins and minerals such as phosphorus, calcium, iron carotene, riboflavin, vitamin C and niacin. It is also contains Inorganic acids, sugars, saponins and bitter principle – Tamarindinca.
Imli (Tamarind) leaves in Ayurveda are considered to be cooling and anti-bilious, and help to destroy worms in the stomach. Further, the leaves are also useful in treating jaundice, while the bark serves as an astringent. The pulp of the fruit is digestive cooling, laxative and anti-septic. The fruit of Imli (Tamarind) contains qualities to treat several health problems, infusion of the pulp prepared by softening it in water can be consumed to overcome bilious vomiting, constipation, indigestion, and loss of appetite. Imli (Tamarind) pulp, being rich in Vitamin C, is valuable in preventing scurvy, diluted tamarind with a teaspoon of black pepper powder is an effective cure for common cold, the tamarind drink is extremely helpful in treating dysentery, applyong a bandage made out of crushed Imli (Tamarind) leaves in water to the inflamed part of the joint and ankles lessens the swelling and pain, etc.