FREE Shipping on orders over $899

WhatsApp Customer Service

The power of...El Tamarindo

The power of...El Tamarindo

It is widely cultivated in Mexico through grafting (union of one piece of plant with another) and seeds, under warm and semi-dry conditions.

It is produced by grafting at 3 or 4 years of age and in plantations established by seeds between 7 and 10 years.

The mature tamarind tree, that is, about 20 years old, can produce 100 to 500 kilograms of fruit per year, so it can represent an important source of income for Mexican families.

One of the places where it had the most roots was in the port of Acapulco, whose variety of sweet enchilados made from the pulp of this rich pod is a delight for children and adults.

In Mexico, the annual production of tamarind is just over 48 thousand tons, highlighting the state of Jalisco with a production of more than 23 thousand tons, followed by Colima with more than 12 thousand tons and Guerrero with more than 7 thousand tons.

Health benefits

Minerals and vitamins

The pulp stands out for its high content of thiamine, an essential vitamin that guarantees the proper functioning of the digestive system, muscles and nerves. It is also rich in vitamin C.
We must not forget the large amount of potassium and iron it has. In the case of the first, it is of great help for muscle tissue and cardiovascular health, while iron is responsible for transporting oxygen through the blood.


    It also works very well as a natural laxative. It is preferable not to combine it with other laxatives since it would lose all its characteristics.


      This food is also recommended to increase appetite, reduce flatulence and reduce stomach problems.


        It has been proven that the flowers, leaves and pulp of tamarind are very interesting for eliminating joint discomfort (knees) and inflammation. Its result is noticeable from the first moment.


          Different research has proven that the consumption of tamarind helps regulate blood cholesterol levels, in addition to blood pressure levels.


            The juice of this fruit is also used to treat conjunctivitis. With its seeds you can make drops that will combat dry eyes.


              The pulp of tamarind is a great solution to reduce fever. For this you need to take at least 15 grams. The other proposal is to boil the pulp with half a liter of milk, cloves, dates and cardamom. In this way we will obtain an excellent infusion that will act effectively in feverish situations.


                Tamarind leaves are used to treat burns. Simply place the leaves on the lid of a pot that is on the fire. Once burned, they will end up turning into powder, which we will mix with vegetable oil and pour over the affected area.

                  Traditional use

                  It is also used for medicinal purposes thanks to its properties.
                  With its branches, roots, leaves, seeds and fruit, remedies are made for liver diseases, fever, asthma, alcohol poisoning and digestive problems.

                    How much does tamarind cost?

                    Its cost per kilo varies between $15 and $50 pesos, depending on the place and state of purchase.

                      How is it recommended to consume it?

                      Although in our country it is more common to consume tamarind in sweets by mixing its pulp with sugar or salt and chili, it is also frequently used to prepare fresh waters, ice creams, sauces or as a condiment.
                      In addition, it is used in various traditional cuisine dishes, such as tamarind chicken or as a sweet and sour sauce that is used to season any type of meat, whether beef, pork or fish.

                        Recipe to make tamarind water

                        Ingredients (8 glasses):

                        • 15 dried tamarinds, peeled (200 g tamarind)
                        • 2 liters of water
                        • Ice, to serve


                        • Peel the tamarinds and remove the bones.
                        • Boil the tamarinds in four cups of water until they are very soft and begin to release the pulp.
                        • Let sit for a few minutes to cool.
                        • Crush the tamarinds with a potato masher so that they release all the pulp and can remove the seeds or bones (if you didn't do so at the beginning).
                        • Strain the mixture little by little.
                        • Add the remaining water (1 liter) and mix.
                        • Serve with lots of ice or very cold.

                        Share our posts, also like our Facebook, follow us to stay up to date with information like this.


                        "Because prevention is better than cure"

                        Leave a comment

                        Please note: comments must be approved before they are published.