Tamarind
(L. Indica Tamarinedus)

Tribe: Caesalpiniaceae (Leguminosae)
Simplisia Name: Tamarindi Fructus (fruit acids). Tamarindori pulp cruda (Kawak acid).

Description
Tamarind tree is often planted as shade trees along the highway. In the countryside, tamarind fruit trees planted as. Originally suspected of Tropical Africa and then spread to India, and now widely planted in other tropical regions.
tree with a height of 15-25 cm, branching many, and hard woody. Leaves compound, pinnate, even, 5-13 cm long, there are 10-15 pairs of opposite leaves his seat and very short-stemmed, almost sat down. Strand leaves the child a long round, the tip and base rounded, the flat edge. Both leaf surfaces smooth and slippery, the color green with the younger side, 1-2,5 cm long, 0,5-1 cm wide. Fruit pods, stemmed, long, round and flat, 3,5-20 cm long, 2,5-4 cm wide, tapered tip section, between the seed is often narrow, fragile skin of the outer wall, and light brown. Fruit flesh is yellow to yellowish brown and taste sour. Seeds 1-12, shiny brown.

The Nature and Benefits
Fruit taste sour, sweet, be cool, astringen. Potent laxative (laksan), Conditioning, reliever fever (antipyretics), anti-septic, abortivum, and increase appetite.
Leaf efficacious fever, pain relievers (analgesics), and antiseptic. Astringen bark and tonic.

Chemical Ingredients
Pulp contains invert sugar, tartaric acid, citric acid, nicotinic acid, 1-malic acid, pipecolic acid, vitexin, isitexin, orientin, isoorientin, Vitamin B3, the oil evaporates (geraniol, geranial, limonene), cinnamates, Siren, β - alanine, pectin, Proline, phenylalanine, leucine, potassium, and fat.
Leaves contain sitexin, isovitexin, orientin, isoorientin, 1-malic acid, tannin, glucoside, and peroxidase.
Bark contains tannins, saponins, glucoside, peroxidase, and fat.

Part used
Seedless fruit, leaves, bark, and seeds. Fruit picked after cooking to use fresh or after drying.


How to use
• to drink, boiled fruit seeds to the tune of 15-30 g
• For external use, boiled leaves, seeds, or fruit acids. Use to wash the stew. The young leaves can be finely ground and applied to the sore places such as ulcers, back pain, and aching pains in the joints, or made into powder.