Tamarind

Colour: Chocolate Brown
Taste: Fruity aroma of tamarind
Appearance: Reddish-brown sticky liquid
Variety: With seed / Without seed, with fiber / Without fiber
Acidity: 11.0 ± 2.0
pH: 2.3 ± 0.4

Tamarind, scientifically known as Tamarindus indica, is often referred to as the “date of India.” The pulp of the fruit produced by the tamarind tree is edible and widely used in various culinary applications. This fruit is notably acidic, with a high concentration of tartaric acid, which imparts its characteristic tangy flavor.

Tamarind is commonly utilized in the preparation of chutneys, sauces, and beverages, contributing a unique fruity aroma and an intense sour taste to dishes. Originating from Eastern Africa, the tamarind tree typically grows in mildly evergreen regions of India, reaching significant heights. Its adaptability and the rich flavor of its pulp have made tamarind a staple ingredient in numerous cuisines around the world. Whether used in traditional recipes or modern culinary creations, tamarind adds a delightful tanginess that enhances the overall flavor profile.

Note: We Follow all necessary industrial standard and measures to process and export tamarind