Tamarind

Description

Pod-like fruit with a hard shell and acidic pulp, widely used in juices and seasonings. The tree is drought-resistant.

Benefits

Rich in tartaric acid (antioxidant), potassium (375 mg/100g), and fiber. Aids digestion and blood pressure control.

History and Origins

Tamarind originated in tropical Africa but spread to Asia and Latin America centuries ago. In Brazil, it arrived with Portuguese colonizers and quickly won over palates with its sweet-sour flavor, used in candies, juices, and sauces.

Fun Facts

Tamarind is a secret ingredient in Worcestershire sauce! Also: its pulp is used as a natural digestive remedy and, in some countries, even to polish metals.

What are the varieties of Tamarind?

Varieties: Sweet Tamarind (less acidic, often eaten as a snack), Sour Tamarind (most common for cooking), and commercial hybrids.

Nutritional Values per 100g of Tamarind

Harvest Months