Tamarind

Tamarind

　　Tamarind

　　1. The pulp of the tamarind fruit is rich in sugar, acetic acid, tartaric acid, formic acid, citric acid, and other components. In the food industry, it is mainly used to make seasonings, beverages, jams, and more, with products that are highly favored by consumers.

　　2. The pulp of the tamarind fruit is also rich in calcium, phosphorus, iron, and various other elements, with the highest calcium content among all fruits. Therefore, in medicine, the tamarind is widely used. For example, regularly eating tamarind can treat diarrhea, bloating, leprosy, paralysis, and stroke, prevent scurvy and excessive bile, kill human parasites, and alleviate alcohol and datura poisoning. Directly sucking on tamarind can stimulate saliva production to relieve summer heat, clear heat and toxins, soothe sore throats, aid digestion, and clean and strengthen teeth.

　　According to pharmacopoeias such as the "Compendium of Materia Medica," tamarind has effects such as cooling and relieving summer heat, quenching thirst and reducing internal heat, clearing heat and toxins, soothing sore throats, eliminating food stagnation, and relieving coughs and phlegm. It can be said to help relieve bodily stress. This product uses naturally wild tamarind sourced from Yuanmou, Chuxiong, Yunnan.