Tamarind

Description

Tamarind or Tamarindus indica is a fruit with sweet and sour pulp that comes from evergreen tree from the family of Fabaceae. This fruit is native to tropical Africa and widely cultivated in tropical and subtropical regions. Tamarind fruit is a plump legume with 7.5 to 24 cm long that contains 1 to 12 large, flat seeds embedded in a soft and brownish pulp. This fruit is used in foods, beverages, extracted as seed oil, and used as traditional medicines. Tamarind are popular in the Indian subcontinent, Central America, and Mexico and a common ingredient for various cuisines in those regions. 

Manufacturing process

Tamarind fruits are harvested in 6 months after maturity, so that moisture content in the fruits are reduced to 20% or lower. Tamarind are harvested by pulling the pod away from the stalk. Tamarind then sun dried for about two days or until it is ready to be de-shelled. After that tamarind are cleaned and stored in refrigeration to prevent beetles and fungi attacks.

Grades

There are four grades of tamarind that traded worldwide, these are:

Grade 1           : dehusked, de-seeded, and no fibres

Grade 2           : dehusked, de-seeded with fibres

Grade 3           : dehusked, with seed and fibres

Grade 4           : with husk, seed, and fibres