Tamarind ( Tamarindus indica ) fæbasiye (Fabaceae) species belonging, tropical , evergreen tree .
Considered endemic to South Asia and tropical Africa. Grows to a height of 80-100 feet under suitable environmental conditions.
Flowers yellow, in small clusters. The very plant is resistant to wind.
The seeds of the plant are in spikes, 3-4 inches long, showing irregular buds.
The brown fleshy part of the pods is edible.
It has a sour taste and is widely used as a spice in ancient countries.
Ornament, shade plant tamarind grown plays to get the grain and eat.
Other names
Siyambala ( Sinhala ), Tamarind, cultural language amlikā, ciñvā, tittiḍi, acids, Chukchi, dattaśayā, tentul, movable lenses tittiḍi, trintrīnī, Amila de, Hindi movable Imlah, m̆bō Imlah, also, Bengali language tēntul, tiṁtil, also, the Tamil language Puliyam Palam is also known as Pulium, Malay for Assam Java, English for Tamarind and Spanish and Portuguese for Tamarindo.
Tamarind tree significance
Ripe siyambala is a mixture of sweet and sour flavors. Hence the air is vegetative. It's hot. The bat is vegetative. Old siyambala bora, appetite booster. Quenches thirst. Siyambala has laxative properties. Siyambala sludge is prepared by dissolving the fat-like part of the siyambala pod. The pulp of the ripe siyambala pods, as well as the crushed leaf pulp, are applied to the inflamed swelling. Ripe fruits, which are about two years old, are good for the stomach and intestines. Removes dead tax. Crushed leaves are used to treat swelling. Ripe siyambala is good for the heart. Siyambala leaves and flowers are winter hard. The bat is vegetative. Flower tone is good for diarrhea. Siyambala leaves and flowers are also eaten as a condiment. Siyambala flowers are applied for inflammatory diseases. Squeezed flower juice is given internally in hemorrhoids. Siyambala is a spice that Indians add to their diet. Siyambala juice is a popular drink among the rich Burmese. Siyambala karale is a laxative, a laxative, a laxative, a medicine that stimulates the liver. Liquor - Siyambala is used to detoxify alcohol, attana, etc.
Siyambala bark tone relieves intestinal cramps. Siyambala is an excellent laxative for small children. Siyambala has the power to kill inflammatory diseases caused by exposure to the sun. It is a drink that gives unmistakable results to anorexia and lack of hunger. Siyambala dung is used for ointment in nuts, ulcers, crises, and cancers. Siyambala beans are delicious. Therefore, it is an excellent remedy for diarrhea and diarrhea. Siyambala seeds have reddish-brown antiseptic properties. Drugs made from seeds kill fever, urinary tract infections, structural disorders, and arthritis. The decoction made from the leaves is used to clear the throat for sore throats. For diarrhea patients, the acidic extract extracted from the leaves of Siyambala is used in cases of gallstones and urinary stones.
Siyambala ash (burnt ash) is mixed with other ashes and applied. Ripe siyambala pods can be used for medicinal purposes. Various yogas are prepared by mixing with other medicines. Siyambala Bhashama contributes to the swelling of the ancient palate. In diseases of the gastrointestinal tract, the drug is used in conjunction with yoga. Siyambala is also good for colds. In cases of vitamin C deficiency, Siyambala syrup made with sugar is drunk with lime juice. Siyambala leaves boiled with raw turmeric are used to wash away rashes and inflammation. Siyambala leaf spot relieves air pain. The leaves, pods, leaf tone, bark, etc. of the siyambala plant, which is used as a spice and medicine, cause loss of appetite, thirst, abdominal pain, constipation, diarrhea, rheumatism, various inflammatory diseases, feverish semen defects, dream defects, rash, snake venom, and excessive sweating. It is used in combination with other medicines for many ailments such as diarrhea and cough.
Siyambala bora is a soothing drink . Siyambala pods have been used in food preservation since ancient times. Siyambala pods have a high sugar and acid content compared to other fruits. Siyambala pods are widely used in India for making bitter soups with jellies, syrups, pickles, and snacks.
Chemical composition
Siyambala bora contains 5% of tartaric acid, 4% of citric acid, 4% of malic and acetic acid, 8% of potassium tartaric acid, 25% to 40% of sugars, and molybdenum and pectin. The seed coat contains permanent oils and impurities. The seeds also contain albuminoids, fats, and 63.22 carbohydrates. The ash contains phosphorus and nitrogen. The fruit contains oxalic acid.
Nutritional value
100g of siola leaves
Aqueous fraction 70.5 g
Strength 115 g
5.8 grams of protein
2.1 grams of fat
18.2 grams of carbohydrates
101 mg of calcium
Phosphorus 140 mg
5.2 mg of iron
250 micrograms of carotene
240 micrograms of thiamine
Riboflavin microgram 170 g
Niacin 4.1 mg
Vitamin C 3 mg
100g of raw siyambala pods
Aqueous fraction 79.5 g
Strength 71 g
2.4 grams of protein
0.1 g of fat
17.2 grams of carbohydrates
58 mg of calcium
Phosphorus mg 29
0.7 mg of iron
10 micrograms of carotene
Thiamine micro gram 150 g
Riboflavin microgram 50 g
Niacin 0.4 mg
Vitamin C 12 mg
Ripe pods 100g
Aqueous fraction 38.7 g
Strength 214 g
2.3 grams of protein
0.2 g of fat
56.7 grams per carbohydrate
Calcium 81 mg
Phosphorus 86 mg
1.3 mg of iron
10 micrograms of carotene
Thiamine microgram 220 g
Riboflavin microgram 80 g
Niacin 1.1 mg
Vitamin C 3 mg
100g of Siyambala Bora
Aqueous portion 20.9 g
Strength 283 g
3.1 grams of protein
0.1 g of fat
67.4 grams of carbohydrates
170 mg of calcium
Phosphorus 110 mg
10.9 mg of iron
60 micrograms of carotene
Riboflavin micrograms 70 g
Niacin 0.7 mg
Vitamin C 3 mg
Tamarind ( Siyambala ) tree distribution in Sri Lanka
It is a beautiful evergreen tree in the wet and dry zones of Sri Lanka at an elevation of 1000 m above sea level. Bark light brown. Very rough. The inside of the bark is light pink. About 7 mm thick. As the plant matures, the bark bursts off. A well-grown tree is about 10 m in circumference. There are 10-15 pairs of unmatched leaflets. Interview. The leaf surface is fleshy. A number of linear leaflets appear. Long leaves Sec. M. 1 long. These are long in the morning. Shrunken by evening. Siyambala leaflets fall off easily. Inflorescence axillary racemes, small, white, or pale yellow with reddish streaks. 3 petals per flower. Slightly pointed. Siyambala tree bears flowers in May and April. The most important part of the plant is the fruit, which is a thick pod. Sec. M. Length 7.5-20. Flavor curved, wavy. Light brown. Easily brittle. The thick fleshy part of it is very sour. Green when raw. Tough. When cooked, the flesh turns yellow.
Seedlings should be obtained from seeds for the propagation of the Siyambala tree. Seeds dark brown. Chemistry Flat. Shiny. With shallow blades. Ripe siyambala pods can be preserved by removing the bark and fibrous fibers, mixing with salt and drying in the sun, packed in a dry clay pot, and stored in a dry place. Siyambala leaves, bark, and seeds are taken for medicine. Siyambala has a unique aroma. Siyambala pods, as well as flowers and leaves, have a sour taste.
Yoga and remedies
Amlica Drink - A ripe siyambala boiled in water and mixed with the powder of gambiris, sugar, cloves, cardamom, mint, and cinnamon to quench the thirst. To ferment the ghee - Grind the siyambala leaves and apply. To kill worms, siyambala dances, aralu, arecanut, walagasal, boiled and drunk. For those who sweat a lot, it is better to take a bath by rubbing siyambala leaves and bay leaves. For severe headaches - it is better to boil siyambala leaves, heen undupiyaliya, chopped red onion and boil it in a pan and boil it on the forehead.
The Siyambala tree is a very valuable species of wood. Furniture, kashi products are taken over. Siyambala wood charcoal is used in the manufacture of ammunition. Siyambala wood ash is used to treat goat skin shedding. The bark is also used to tan wood ash. The material causes the blood to turn bloody. The pigment can be applied to the silk fabric to give it an emerald hue with a blue pigmented pigment. Siyambala leaves, flowers, and spikes are also used to make pigments. The sour fleshy part of the siyambala fruit is also used to clean brass utensils. The leaf juice is mixed with seawater and used to clean silverware.
Siyambala seeds are rich in gelatin called "pectin" and are used in making jellies and jams. The oil extracted from the seeds is also used as a varnish and in the coating of sculptures and statues. Does not break easily. Insects are resistant to damage. Therefore, the trunk is used to make handicrafts, mortars, molds, wood products, and tools used in the oil and sugar industry. Is also used. Finely ground amber seeds are mixed with glue to make a type of cement. This type of cement is the only solid type of cement made from wood.
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