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
Fresh tamarind fruits harvested and packaged in 50kg bags. The fruits are in their pods and in perfect condition. Ideal for boosting immunity against Covid-19 and its variants. The fruit also has many health benefits including vitamins, minerals and anti-inflammatory qualities
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.
PRODUCT INFO Sweet Tamarind (Makam Wan) is a tropical fruit that comes from the Tamarind tree. The fruit grows in seed pods. When fresh out of the pod, tamarind exists as a sticky pulp. This pulp is high in tartaric acid, which gives it a range of sweet and sour taste. The taste of the tamarind fruit ranges from sweet and tangy to a sour and tarty flavour. The wide range in taste is owed to how ripe the tamarind. Sweet Tamarind may be used as a condiment or to add tartness to dishes like curry or soup. There are many different ways to prepare tamarind, including making a paste or sauce by boiling it down with sugar and salt. Tamarind can be also be dried into tamarind candies. SEASON Sweet Tamarind is available between Nov - Feb.
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.
Tamarind is a hardwood tree that produces bean-like pods filled with seeds surrounded by a fibrous pulp. The pulp of the young fruit is green and sour. As it ripens, the juicy pulp becomes paste-like and more sweet-sour. Interestingly, Tamarind is sometimes referred to as the "date of India." Exported as Whole / Seedless or Grounded. In foods and beverages, tamarind is used as flavoring. It is also widely used in Asian cooking for chutneys and curries.
Tamarind is a tropical fruit similar to a pod containing brown pulp used in various food preparations. This tamarind pulp has a sweet sour kind of taste and is hence used in several Indian, Asian and American cuisines. Tamarind in India is widely used in chutneys, curries, savory dishes, meat stews, soups and rice dishes to give them an exotic sweet sour flavor and mouth-watering touch. MANNA EXPORTS are the leading tamarind exporters and suppliers in India. We source the best quality tamarind to our customers irrespective of their quality requirements. Bulk or customized quantity, we can supply tamarind anytime and anywhere in the world through a hassle-free approach. So, order tamarind from us right now to get a price advantage. Product Name : Mositure Content, percent by mass 18% max Total Ash, percdent by mass on the dry basis : 1% max Acid-insolouble ash, percent by mass on the dry basis : 0.5% max Crud fibre, precent by mass on the dry basis : 8% max Damaged Pods, percent by mass on the dry basis : 30% max Seed content, the percentage by mass o the dry basis : 8% Organic extraneous matter, percent by mass : 1%max
Shoots and pods contain much vitamin sour tamarind keep throat moist heat of the body. Beef in tamarind pods at the event known as "tamarind" tamarind-rich organic acids such as citric acid (Citric Acid) acid, tartaric acid (Tartaric Acid) or malic acid (Malic Acid), etc., have washed dirt. pore Grease stains on the skin well Herb Taken out to relieve constipation Meat tamarind pods or pods of 10-20 (about 70-150 g) to dip in the salt intake. Salted or juice drinks. Relieve diarrhea, the bark is used either fresh or dried 1-2 handfuls (15-30 grams) boiled with lime water or water intake. Intestinal parasites Dogs Remove the roasted seeds, bark, seeds soaked in salted water until tender meat. Dosage 20-30 seeds for dog worms. Phlegm, cough expectorants neck. Beef in tamarind pods or dip in salt intake.
Tamarind Tamarind is a leguminous product. The tamarind tree produces edible, pod like fruit which is used extensively in cuisines around the world. It is also served as a traditional medicine and for metal polish.Grab the farm fresh fair trade.