“…It is generally consumed fresh for its attractive bittersweet flavour and sometimes dried or ground in products such as juices, syrup, pulps, dehydrated fruits, gelatin, and sweet products [163,164]. Tamarind leaves, pulp, seeds, veins, and skins are sources of bioactive compounds with antioxidant, hypolipidemic, antihyperglycemic, antimicrobial, anti-inflammatory, analgesic, hepatogenic, antihypertensive, and spasmolytic properties [66,68,69,[163][164][165]. The seed, considered as waste, also has a wide range of biological effects.…”