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Tamarind is commonly known as Imli or Indian date, edible, pod-like fruit which are used extensively in cuisines around the world. The tender, immature, very sour pods are cooked as seasoning with rice, fish and meats. It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones. Tamarind finds its way into almost all savouries and snacks in South Asia, tanginess of it makes it highly palpable.

Medicinal uses of the tamarind are uncountable. The pulp has been used pharmaceutical industries around the world. Throughout Southeast Asia, fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers. In native practice, the pulp is applied on inflammations and the pulp is said to aid the restoration of sensation in cases of paralysis. An ointment made of tamarind pulp, butter, and other ingredients is used to rid domestic animals of vermin.

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