Tamarind (Tamarindus indica L.) is indigenous to tropical Africa. Tamarind was transported to India and then to tropical Asia some 5000 years ago. Tamarind is tamar hindi in Arabic which translates to “Indian date.” India is the largest producer of tamarind followed by Thailand and Mexico.
Tamarind pulp is a thick paste with sweet and acidic taste. Pulp is used in numerous sauce preparations including barbecue, steak and Worcestershire. Tamarind makes a great marinade as its natural acidity aided by other components tenderizes meat. The tangy taste goes far in curries, soups, stews and chutneys. Tamarind paste is used in jams, syrups and candies. It is very popular in beverage including ades, with or without carbonation.
Tamarind, although largely recognized as a condiment, is included in US pharmacopeia. Tamarind is a laxative and helps improve digestion. Tamarind preparations are used against fevers, sore throat, rheumatism and inflammation. Tamarind pulp is rich in calcium, phosphorus, iron, thiamine and riboflavin. It is a good source of niacin (vitamin B3) as well. Other potentially important phytochemicals in tamarind include geraniol, safrole and methyl salicylate. Geraniol is being studied as a pancreatic tumor growth suppressing antioxidant.
Sweet and tangy taste is a natural attractant for insects. Sticky and pulpy paste results in trapping insects and insect parts. Insect fragments or filth is considered an adulterant. Consequently, tamarind products violating filth criterion get routinely rejected by the US FDA.
Spectrum Fruits’ Tamarind concentrate was vetted by FDA some ten years ago. Spectrum Fruits’ ongoing work ensures that the tamarind concentrate continues to meet the FDA guidelines.
Storage: Ambient. Preferred refrigerated
Formats: 29 Brix concentrate
Note: Products are produced using HACCP in a US FDA-registered plant, kosher- certified, and GMO-free.
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