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Its name means 'Date of India'. It is sour both before and after digestion and its is hot. Unripe, it decrease vata and increase pitta and kapha, while ripened, it decreases both vata and kapha and if sweet will decrease pitta as well. Tamarind is used in the diet to increase appetite and digestion and has a laxative effect. When boiled in water and sweetened, it is given to cool the body in fevers and with other ingredients, to relieve the effects of alcoholism. Tamarind pulp is a popular snack among school children and is used to polish brass. Its seed can be made into flour and is applied as a paste on scorpion stings and styes. The seeds are also taken internally, after soaking and removing their shells, for leucorrhoea and backache.

Ayurveda Life Health and Longevity by Robert E. Svoboda - Penguin Books.