Sweet and tangy, tamarind is one of the widely used spice found in every South-Asian kitchen. Tamarind fruit contains certain health benefiting essential volatile chemical compounds, minerals, vitamins and dietary fiber. This spice is a good source of minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes. In addition, it is also rich in many vital vitamins, including thiamin (36% of daily required levels), vitamin-A, folic acid, riboflavin, niacin, and vitamin-C. Much of these vitamins plays antioxidant as well as co-factor functions for enzyme metabolism inside the body. Usually it is the juice or paste that is used as a souring agent, particularly Bangladeshi lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice.
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