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Tamarindus indica L.

Group: Dicot
Family: Fabaceae - Pea family
Duration: Perennial
Growth Habit: Tree

Bangla/Vernacular Name: Tetul, Ambli, Teti (Noakhali).

Tribal Name: Tatu (Rakhaing), Mekkesi (Khumi), Tanthari (Bawm), Khen-thiri (Garo), Hao Mong (Marma), Gayoi Si (Marma), Teroi Gaith (Tanchangya).

English Name: Tamarind tree.

Description of the Plant:

Trees. Leaves pinnately compound. Flowers in racemes yellow. Fruits pods, compressed, pulpy, sour. Seeds orbicular, blackish brown. Common in slope of hill. Flowering time: May-October; Fruiting time: December-February.

Chemical Constituents:

Fruit pulp contains large quantities (16-18%) of tartaric, citric, malic and acetic acids, potassium tartrate, invert sugar, gum and pectin. It also contains traces of oxalic acid. Seed testa contains a fixed oil. Seeds cotyledons contain albuminoids, fat and carbohydrates. Leaves contain glycosides. Bark contains tannins and resin (Ghani, 2003). Hordenine isolated from leaves, barks and flowers (Rastogi & Mehrotra, 1990).

Mode of Uses:

Extract prepared from seed endosperm is applied to affected area in snake bite. Paste prepared from root is applied for the treatment of freckles of face. Flower is digestive. Paste prepared from seed boiled in salt is taken during vomiting and fever (Bawm).

Cotyledons of seed are applied to affected areas in snake and dog bite. It is believed that the cotyledons will remain attached until the poison removed (Khumi).

Paste prepared from leaf applied externally on eyelid if affected by conjunctivitis Slightly warmed leaves of plants applied to affected area externally to relief pain in breast of pregnant women and leaf extract is taken two tea spoonfuls twice daily for seven days for excessive menstruation.(Rakhaing).

Distribution:

Planted throughout Bangladesh.

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