Tamarind

Category:

Description

Colour Chocolate Brown
Appearance Reddish Brown sticky Liquid
Taste Fruity Odour of Tamarind
Variety With Seed, Without Seed, With Fiber, Without Fiber
Acidity (% as Citric Acid) 11.0 + 2.0
PH 2.3 + 0.4

The usage of Tamarind in the kitchen has made export of the Tamarind popular. The medicinal properties of tamarind pulp and its seeds keep the demand high of the it in foreign markets. India is the only place which produces Tamarind for merchandising purposes. The Tamarind is Exported from India to the markets of Europe, America and West Asia