Ayurvedic Properties
- Taste (Rasa)
- Sour (Amla), Sweet (Madhura)
- Quality (Guna)
- Heavy (Guru), Dry (Ruksha)
- Potency (Virya)
- Hot (Ushna)
- Post-digestive (Vipaka)
- Sour (Amla)
- Key Constituents
- Tartaric acid (10%), Citric acid, Malic acid, Potassium bitartrate, Pectin, Sugars
- Also Known As
- English: Tamarind, Tamarind Tree
Sanskrit: तिन्तिडी, चिञ्चा, अम्लिका, अम्ला
Hindi: इमली
What is Tamarind (Imli / इमली)?
Tintidi (Tamarind/Imli) is a large evergreen tree found throughout India. The fruit pulp is extremely sour and is one of the most important souring agents in Indian cooking. The pulp is rich in Tartaric acid (about 10%). The ripe fruit is used in chutneys, drinks and cooking. The seeds are roasted and eaten or ground into flour. The seed coat yields a gum used industrially. The leaf extract is used in liver disorders. The bark decoction is used as a gargle. The fruit is cooling when taken with sugar and water. The wood is hard and durable. Tamarind is used in various Ayurvedic formulations as a souring agent. Chemical analysis shows high tartaric acid, citric acid and potassium bitartrate content. Dose: Pulp as food flavoring; seed powder 1-2 masha. Verses: 48.
Source: Bhavaprakash Nighantu, Varga 6
Therapeutic Actions (Karma)
- Ruchya (appetizer)
- Deepana (digestive)
- Hridya (cardiotonic)
Source: Bhavaprakash Nighantu, Varga 6
How to Use Tamarind by Condition
Explore how Tamarind is used for specific health concerns — with dosage, preparation methods, and classical references for each.
▶ Classical Text References (4 sources)
References in Astanga Hridaya Sutrasthan
Amla Gana – group of sour substances: अ लो धा ीफला ल कामातुलु गा लवेतसम ् दा डमं रजतं त ं चु ं पालेवतं द ध आ मा ातकं भ यं क प थं करमदकम ् Dhatriphala – Amla, Amlika – tamarind, Matulunga, Amlavetasa – Garcinia pedunculata Roxb.
— Astanga Hridaya Sutrasthan, Rasabhediyam Tastes, Their
Source: Astanga Hridaya Sutrasthan, Rasabhediyam Tastes, Their
References in Charaka Samhita
Than add 64 tolas (768 gm) each of sura, aranala, sour curds, sauveeraka, tushodakam, the decoction of small badara, pomegranate, tamarind, butter, oil, fat, ghee, marrow, milk and 24 tolas (288gm) of the paste of the jeevaniya group of drugs, and prepare the mahasneha preparation in the due manner.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 28: Vata Disorders Treatment (Vatavyadhi Chikitsa / वातव्याधिचिकित्सा)
Source: Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 28: Vata Disorders Treatment (Vatavyadhi Chikitsa / वातव्याधिचिकित्सा)
References in Sharangadhara Samhita
Also: Duralabha (Fagonia cretica), Chitraka (Plumbago zeylanica), Trikatu (three pungents), Balatrayam (three types of Bala/Sida cordifolia), Shati (Hedychium spicatum), Pushkaramula (Inula racemosa), Tintidika (tamarind), and Dadima (pomegranate, Punica granatum).
— Sharangadhara Samhita, Parishishtam, Chapter 2: Diseases of the Heart (Hridroga Adhikara)
An extended cardiac formula combining digestive stimulants (Trikatu, Chitraka), cardiac herbs (Pushkaramula, Shati), strengthening herbs (Balatrayam), and palatability agents (tamarind, pomegranate).
— Sharangadhara Samhita, Parishishtam, Chapter 2: Diseases of the Heart (Hridroga Adhikara)
Also: Duralabha (Fagonia cretica), Chitraka (Plumbago zeylanica), Trikatu (three pungents), Balatrayam (three types of Bala/Sida cordifolia), Shati (Hedychium spicatum), Pushkaramula (Inula racemosa), Tintidika (tamarind), and Dadima (pomegranate, Punica granatum).
— Sharangadhara Samhita, Parishishtam, Chapter 2: Diseases of the Heart (Hridroga Adhikara)
An extended cardiac formula combining digestive stimulants (Trikatu, Chitraka), cardiac herbs (Pushkaramula, Shati), strengthening herbs (Balatrayam), and palatability agents (tamarind, pomegranate).
— Sharangadhara Samhita, Parishishtam, Chapter 2: Diseases of the Heart (Hridroga Adhikara)
Source: Sharangadhara Samhita, Parishishtam, Chapter 2: Diseases of the Heart (Hridroga Adhikara)
References in Sushruta Samhita
MANAGEMENT OF FEVER COMPLICATIONS: Head paste (Pradeha) for fever patients: Madhuka (licorice), Rajani (turmeric), Musta, Dadima (pomegranate), Amlavetasa, Anjana, Tintidika (tamarind), Nalada, Patra, Utpala (lotus), Vyaghranakha, Matulunga (citron) juice, and honey -- mixed with honey and vinegar, applied to the head.
— Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha
Source: Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.