Tamarind is native to tropical Africa and Madagascar. Tamarind is the acidic, dark-brown to black pulp from the pods of an enormous tree.
The pulp obtained is well dried and compressed into cakes.
Tamarind is generally used in India as paste or pulp in addition to its being a main constituent in our daily food preparations. India holds the credit of chief producer of this crop.
Different Qualities : With or without seeds, With or without Fibre
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