Plant atlas Short
Sweet Tamarind Lowered Cholesterol in Animals
Sweet Tamarind · มะขาม · Tamarindus indica
Sweet Tamarind — มะขาม (ma-kham) — Tamarindus indica.
This sticky pod sweetens snacks and sours curries, and animal studies found tamarind pulp cutting cholesterol markers. The edible part is the fruit. Tamarind is rich in magnesium, potassium, iron, thiamin, and fiber. Fiber adds bulk to meals, can help with fullness, and can slow carbohydrate absorption as part of a mixed diet. Pad Thai is a classic stir-fried noodle dish tossed in a tangy tamarind sauce, traditionally served hot with fresh bean sprouts and crushed peanuts. Kai Luk Koei, son-in-law eggs, feature crispy deep-fried hard-boiled eggs drizzled with a caramelized tamarind sauce, garnished with fried shallots and served over jasmine rice. The sticky pulp around the seeds is the edible part, used in both sweet snacks and sour cooking pastes. A squeeze of lime or another vitamin-C food helps your body absorb the iron in the plant. Seedling trees take years and vary wildly in flavor. Follow Longevity Biome for a new Thai plant every day.
Pad Thai — ผัดไทย (pad-thai)
Son-in-law Eggs — ไข่ลูกเขย (kai-look-koey)
Source: Lim CY, Mat Junit S, Abdulla MA (2013). Antioxidant & hypocholesterolaemic properties of Tamarindus indica pulp. PLoS ONE 8(7):e70058. DOI:10.1371/journal.pone.0070058 (PMID 23894592)
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: magnesium, potassium, iron, thiamin, fiber
Research context
Tamarind pulp lowered cholesterol and raised antioxidant defenses in animal studies — PLOS ONE, 2013