F.A.Q
Frequently Asked Questions
Tamarind can taste sweet, tangy, sour, or tart, depending on how ripe it is. The fruit is sweet when ripe and sour when less ripe.
Tamarind is used in cooking as a flavoring in chutneys, curries, and sharbat syrup. It’s also used to treat constipation, boost immunity, and manage blood sugar
Tamarind is rich in nutrients like vitamin C, flavonoids, carotenes, and vitamin B complex. It may help reduce LDL cholesterol, manage diabetes, prevent early aging, and reduce inflammation.
The two main types of tamarind are sour and sweet. Sour tamarind is the most common, while sweet tamarind mostly comes from Thailand.
The name tamarind comes from the Persian word tamar-i-hind, which means “date of India”.
- Tamarind is also known as Indian date, Imli, Chincha, and Amlika.
- Raw tamarind is 63% carbohydrates, 31% water, 3% protein, and 1% fat (table). …
- The fruit is harvested by pulling the pod from its stalk. …
- The fruit pulp is edible. …
- Tamarind paste has many culinary uses including as a flavoring for chutneys, curries, and the traditional sharbat syrup drink.
Tamarindus indica (Tamarind) The tamarind is native to tropical Africa and grows wild throughout the Sudan. It was introduced so long ago into India and other parts of southern Asia that it is often reported as being indigenous there.
Tamarindus is a monotypic genus and belongs to the subfamily Caesalpinioideae of the family Leguminosae (Fabaceae), Tamarindus indica L., commonly known as Tamarind tree is one of the most important multipurpose tropical fruit tree species in the Indian subcontinent.