Light brown color
- Fine texture powder
- Subtle sweet, sour, prune-like flavor
Tamarind, or "Tamarindus indica," is the edible pod of the tamarind tree. While tamarind is native to Africa, its use is most widespread in Asia, particularly in southern India. It is also popular in Australia, Mexico, and South America. Currently, South Asia and Mexico are the largest consumers and producers of tamarind.
Tamarind is known by many names, with varying differences, especially in South Asia. The English word comes from the Arabic tamr-hind, meaning "date of India." Along with its varied culinary uses, it is valued as a poultice for those suffering fever in Southeast Asia.
Tamarind powder is a useful representation of the fruit that can be used in almost any application. It can be used to make traditional sauces and chutneys, and can also be used to make seasoning blends, salts, and rubs. Tamarind fruit's tart versatile flavor can be used in both savory and sweet dishes and makes it a necessity in kitchens that serve South Asian, Southeast Asian, and Mexican food.
Storage & handling:
Store in a cool, dry place.
Tamarind, modified corn starch.
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