Tamarind (Tamarindus indica) has a long history of use in traditional medicine systems, particularly in South Asia, Africa, and the Caribbean. In some cultures, tamarind pulp is incorporated into beverages (such as "tamarind water" or "imli pani") that are given to individuals suffering from dehydration, especially during hot weather or after episodes of diarrhea. The rationale is primarily practical and culinary: tamarind imparts a pleasant sour flavor and contains natural sugars, minerals (like potassium and magnesium), and some electrolytes that may help replenish what is lost during dehydration. However, tamarind itself is not a rehydration solution in the medically recognized sense, as it lacks the precise balance of electrolytes and glucose needed for optimal rehydration (as found in oral rehydration salts recommended by the WHO).

Scientific studies directly supporting tamarind's efficacy in treating dehydration are lacking. There is no robust clinical evidence demonstrating that tamarind-based drinks outperform standard oral rehydration solutions. Its use is thus rooted mainly in tradition and cultural practice rather than in strong scientific validation. The evidence for its effectiveness is therefore rated as low.