The tamarind juice when blended with lemon, milk, honey and dates is believed to be a offer digestive aid and as a remedy for biliousness and bile conditions. Given the rich source of vitamin C in tamarind, it can also being used to prevent scurvy and as an antiscorbutic agent. Tamarind juice is also a good source of iron, thiamine, riboflavin and niacin. Tamarind juice can be very sour and acidic to taste and hence when tempered with sugar is easier on the palate.
Tamarind pods on the other hand contained active chemical compounds and when used with the fresh shoots and leaves of the tamarind plant can be used as a poultice on external applications. Some herbalists also believe that the bark of the tamarind tree can be prepared into an infusion as an effective astringent and tonic for chest disorders.