Tender Tamarind Leaves - 250gms
Chinta Chiguru, Imli Ke Patte, చింత చిగురు, इमली के पत्ते
₹30 -25%
M.R.P. : ₹40
In Stock
Tender tamarind leaves, known as chinta chiguru, are young, soft foliage with a fresh, tangy flavor—slightly sour like unripe plums—most often used in spring dishes. These leaves are rich in vitamin C, fiber, potassium, iron, and calcium, and are prized in South and Southeast Asian cuisines for soups, curries, chutneys, and salads. They’re also valued in traditional medicine for aiding digestion and offering mild laxative and anti-inflammatory benefits .
Available Variants
1kg
₹12019% off
In Stock (10)
250gms
₹3025% off
In Stock (10)
Description
Tender tamarind leaves—locally known as chinta chiguru—are the young, delicate shoots of the tamarind tree, prized for their vibrant green to slightly pinkish hue and lively, tart flavor. These leaves offer a subtler sourness than the tamarind fruit, making them ideal for adding nuance to dishes without overpowering them. Available seasonally in spring, they’re a celebrated ingredient in Southern Indian cuisines like Andhra and Telangana, frequently used in specialties such as chintakaya pappu (lentil stew), chintakaya pulusu (tamarind leaf curry), and fresh chutneys.
Nutritionally, these leaves are a powerhouse—rich in vitamin C, fiber, potassium, iron, calcium, and antioxidants like flavonoids and phenolics—and bring potential anti-inflammatory and digestive benefits. They also have mild laxative properties and can aid digestion, which is why traditional Ayurvedic practices recommend moderate use. In Southeast Asian cuisines like those of Indonesia, Myanmar, and the Philippines, these leaves are used in soups, seafood curries, salads, and even pickles for an added burst of tanginess.
Culinary preparations often involve sautéing the leaves into a paste, infusing soups or stews with their flavor, or tossing them fresh into salads for a crisp, tangy lift. For those looking to enjoy their flavor year-round, the leaves can be sun dried, ground into powder, and stored for use as a souring agent in dals and curries. Whether fresh or dried, tender tamarind leaves bring a nuanced sour depth and nutritional boost to many traditional and modern dishes.
Nutritionally, these leaves are a powerhouse—rich in vitamin C, fiber, potassium, iron, calcium, and antioxidants like flavonoids and phenolics—and bring potential anti-inflammatory and digestive benefits. They also have mild laxative properties and can aid digestion, which is why traditional Ayurvedic practices recommend moderate use. In Southeast Asian cuisines like those of Indonesia, Myanmar, and the Philippines, these leaves are used in soups, seafood curries, salads, and even pickles for an added burst of tanginess.
Culinary preparations often involve sautéing the leaves into a paste, infusing soups or stews with their flavor, or tossing them fresh into salads for a crisp, tangy lift. For those looking to enjoy their flavor year-round, the leaves can be sun dried, ground into powder, and stored for use as a souring agent in dals and curries. Whether fresh or dried, tender tamarind leaves bring a nuanced sour depth and nutritional boost to many traditional and modern dishes.
