Tamarind (Imli) has been used in various delicacies for centuries. It helps in providing a tangy taste to food. Whole tamarind is used in food as a spice, as a medicine for better digestion, in carpentry for cleaning of brass objects, and more.
Tamarind is available in whole pods, compressed blocks, paste or concentrates and is most likely to be found in Asian markets.
The pulp is sold dry and needs to be soaked before use. Tamarind is taken as the base for spicy and sometimes sweet sauces used to marinate meat or soybean cheese before frying. In peninsular Southeast Asia (Vietnam and Thailand), the pods are preferred unripe and used in tart soups or stews. These cannot be dried without aroma change.
Key Export Markets
- USA
- Europen Union
- Singapore
- Malaysia
- Sri Lanka
- UAE
- Saudi Arabia
- Bangladesh
Cultivation
Tamarind trees normally grow in semi arid tropical regions. They also grow in heavy rainfall regions, if the soil is properly drained. Tamarind plants can be grown from seeds. It is harvested during March and April.
Grades
- Fresh Tamarind
- New Tamarind
- Seedless Tamarind
- Tamarind with Seed
- Tumkoor Grade Tamarind
- Dosai Tamarind
- Black Tamarind
Sourcing
Our sourcing network includes the following places:
We have the expertise to source the highest quality tamarind.
Processing Care
The skin and seeds of the tamarind are manually removed and dried and then packaged into bags.
Specifications
Packing & Shipping
Export
Packing
25 kg new multi wall paper or PP bag as per buyers' instructions
Shipping
12 - 13 metric tons in a 20' FCL
Port of Loading: Chennai, Tamilnadu, India
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