Tamarinds

Tamarinds, the fruit (pods) of the tropical tree Tamarindus indica L., growing in India, as well as in Central America and Africa. The pulp of the fruit (Pulpa Tamarindi) is a dark reddish-brown mass, viscous, of sour taste, usually possessing an alcoholic odor as a result of incipient fermentation. In the commercial product (Pulpa Tamarindi crud-a), seeds and remains of partitions and vessels of the fruit are found; to remove the latter, the preparation is mixed with water, rubbed through a dense sieve, and again evaporated to the consistency of a thick extract (Pulpa Tamarindi depurata, Ph VII). The main components: sugar, fiber, pectins, tartaric acid (up to 9%), potassium tartrate (5-6%), citric acid (about 1%; according to other data sometimes up to 13.5%), malic acid (0.4-1%) and others. The laxative effect of T. is due to potassium tartrate and pectins and hemicelluloses, which swell strongly in the intestine. Dose - up to 15.0 per dose. Patented tamarind confections abroad contain, to enhance the laxative effect, Alexandrian leaf, jalap powder, etc. To replace Pulpae Tamarindi in our country, confections from prunes with an admixture of 5-6% potassium tartrate (Kalium bitartaricum), prune pulp and plum pulp have been proposed.