The tamarind is the fruit of a tall tree that grows in Asia and North Africa. Its pods are about five inches long and contain seeds and a pulp that become extremely sour when dried. The pulp of the fruit is the main portion of tamarind used in food production. When still slightly unripe, it has a very sharp, sour taste with a high level of acidity.
Delicately sweet and sour, tamarind is one of the most sought-after ingredients in Indian, Middle Eastern and south-East Asian cooking. The pulp is also favored in “hot and sour” soups as well in marinades. Its pulp is also used in confectionaries as solidifying agent.
Its pulp has been used in many traditional medicines as a laxative, digestive, and as a remedy for biliousness and bile disorders. This spice condiment is also used as emulsifying agent in syrups, decoctions, etc., in different pharmaceutical products. Tamarind fruit contains certain health benefiting essential volatile chemical compounds, minerals, vitamins and dietary fiber. This prized spice is a good source of minerals like copper.