Charcoal Tamarind Seed & Powder

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It is used in sauces, marinades, chutneys, drinks, and desserts. It's also one of the ingredients of Worcestershire sauce.

Fresh Crop Seed Less 1 Kg Packing Self Life 6 months

Tamarind Kernel Powder

Tamarind seeds, derived from the tamarind fruit (Tamarindus indica), are known for their various uses in food, medicine, and industry. Below are the general specifications for tamarind seeds: 1. Physical Characteristics: Shape: Oval, slightly flat with a smooth surface. Color: Light brown to reddish-brown (may vary depending on maturity). Size: 1.5 to 2 cm in length, with a diameter of approximately 0.8 to 1.2 cm. Weight: Approximately 0.4 to 0.5 grams per seed. Texture: Hard and woody outer shell; inside contains a soft, sticky pulp. 2. Chemical Composition: Moisture Content: Typically 10-12%, which can vary depending on drying and storage conditions. Protein Content: 12-14% on a dry matter basis. Fat Content: 0.5 to 1.5%. Carbohydrates: 60-70%. Fiber Content: High in dietary fiber. Ash Content: 2-3%. Tannin Content: Tamarind seeds contain tannins, which contribute to their astringent taste. 3. Nutritional Value (per 100g of seed): Energy: ~350-370 kcal Protein: 10-12g Fat: 1-2g Carbohydrate: 80-85g Fiber: 10-12g 4. Uses: Food Industry: Tamarind seeds can be ground into powder and used in sauces, soups, and spice blends. Medicinal Uses: Seeds have anti-inflammatory and antioxidant properties. They are used in traditional medicine for treating digestive problems, fevers, and wounds. Industrial Uses: Polymers and Bioplastics: Tamarind seed gum (polysaccharides) is used in biodegradable plastics. Cosmetics: The gum extracted from tamarind seeds is used as an emulsifier in skin-care products. Oil Extraction: Tamarind seed oil is rich in fatty acids and is used in soaps, cosmetics, and lubricants. Animal Feed: Ground tamarind seed meal is used as an animal feed ingredient.

Product Details Protein 10 to 20 % pH of 5% slurry 6.0 to 7.0 Ash content 01 to 03 % Tamarind Kernel Powder is derived from the plant Tamarindus Indica. Tamarind is an evergreen tree. Various grades are delegated to Tamarind Seeds following which these seeds are methodically ground to powder conserving their nutritious properties, than these seeds are roasted and decorticated. The kernels of these seeds are separated by color sorter to obtain, rich tamarind kernel powder. Tamarind pulp is one of the souring agent in Indian curries. For the reason that of sugar and acid contents the tamarind pulp is used in kitchens for curries, sauces, syrups and other food beverages. Tamarind kernel powder-deoil and tamarind kernel powder-oil supply by Altrafine Gums. Tamarind Seeds consist of 35% Husk 65 % White Kernel The white kernel obtained of tamarind seeds are utilized for producing Tamarind Kernel Powder. Tamarind kernel is rich in Protein, Carbohydrates, Fibers and Oils. Tamarind Kernel Powder is the combination of Galactoxyloglucan polysaccharide (55-65%) Lipids (6-10%) Proteins (18-20%) And a little amount of Fibers, Sugar etc. The white kernel obtained of tamarind seeds are utilized for producing tamarind kernel powder. Tamarind kernel is rich in protein, carbohydrates, fibers and oils. Tamarind Kernel Powder is also used in various food processing industries and applied largely in Ketchups, Ice creams, sauces, sherbet, baked food, pet food, meat product and instant noodles. Tamarind kernel powder for textile industry is used for different types of dyes, fabrics and textile printing applications. Business Type Manufacturer, Exporter, Supplier Color Light Creamy Moisture Content 06 to 12 % Crude Fibre 01 to 02 % Preferred Buyer From Location Worldwide

Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India. Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans. After harvest, tamarinds are sometimes shelled in preparation for export. From there, they're often pressed into balls and layered with sugary water or syrup; sometimes they're salted. Processed tamarind products can be found in supermarkets, but remember that additives can alter the nutritional profile. It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.

Ultra Sari Asem Asli (Tamarind) UHT Tetra Pak. Port of Loading: Semarang, Indonesia. Note: We could paste sticker on each pack should there is any additional information needed (importer name, information in other language, etc). Please inquire us for further details.

PRODUCT INFO Young tamarind is a local tree. The pods are spherical, straight, curved, and the bark is thin green with a brownish tint. Juicy flesh, light green juice. Adjacent to the rind there are young seeds inside the flesh. Sour taste. Young tamarind pods have a thin, brown rind. The flesh is attached to the rind. and no hard seeds, firm flesh, chewy, slightly acidic and astringent taste. Can be eaten fresh by dipping with chili paste, salt chili or shrimp paste. USES The menu that cannot be lacking in young tamarind is Tamarind and Tom Klong The young tamarind must be scraped off the brown husks completely. leaving only the flesh in the fresh green therefore gradually used But the trick is easier than that. Bring the young tamarind to boil water for about 5 minutes before it can easily scrape off the skin. Season Young tamarind is available between Feb - Apr.