Tamarind is scientifically called Tamarindus indica and referred to as the 'date of India'. The pulp of the fruit produced by the tamarind tree is consumable. The fruit is highly acidic in nature and contains tartaric acid in abundance. It is used it the preparation of various chutneys and juices. Tamarind is an origin of Eastern Africa and possesses an intensely sour taste. The tamarind tree is usually tall and grows in mildly evergreen regions of India.
- Colour: Chocolate Brown
- Taste: Fruity Odour of Tamarind
- Appearance: Reddish Brown sticky Liquid
- Variety: With Seed, Without Seed, With Fiber, Without Fiber
- Acidity (% as Citric Acid): 11.0 + 2.0
- PH: 2.3 + 0.4