tamarind (इमली)
About tamarind (इमली)
Tamarind, known locally as 'Imli' or 'Amilo' in some parts of Nepal, is a fruit that is both familiar and somewhat exotic to the Nepalese palate. While not as widely cultivated or consumed as some other local fruits, it holds a special place in Nepali culinary traditions, particularly in Terai region. Tamarind's distinct sweet and sour taste makes it a popular ingredient for adding a tangy edge to various dishes. It's often found in 'achar' (pickles), 'chatpate' (a spicy snack mix), and some regional curries. The trees, often seen in Terai, provide a welcome shade and the fruit is enjoyed by children as well.
Nutritional info
These are the major micro nutrients found in tamarind
Seasonality
Tamarind fruits in Nepal typically ripen during the late winter and early spring months, often from February to April. This is when the pods are harvested. However, tamarind products, such as dried pulp, chutney, and tamarind paste, are often available year-round. The availability of fresh tamarind might be limited to the harvesting season.
History
The history of tamarind in Nepal isn't as deeply rooted as that of indigenous fruits. Tamarind is believed to have been introduced to Nepal via trade routes, most likely from India, over the course of many years. As it is not native to Nepal, it likely arrived along with other goods, spices, and plants that traveled through the trade networks that existed between the Himalayan nation and the Indian subcontinent. Over time, it became integrated into certain regional cuisines and culinary practices. While not a staple crop grown in large quantities, its tangy flavour became a unique and appreciated ingredient in local Nepali dishes. The trees themselves may have been planted over generations, leading to their current presence primarily in the warmer Terai region.