The tamarind tree produces edible, pod-like fruit which are used extensively in cuisines around the world. The tamarind is best described as sweet and sour in taste and is high in tartaric acid, sugar, vitamins B and oddly for a fruit calcium. The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks. In western cuisine, it is found in Worcestershire sauce and hp sauce. In most parts of India, tamarind extract (dried tamarind available commercially is heated in water and strained out leaving the extract) is used to flavour foods ranging from meals to snacks. Tamarind powder available in 100 g pack.

Helps problems excretory system and circulatory systems. Used in desserts as a jam, blended into juices or sweetened drinks. High in tartaric acid, sugar and vitamin B. Sweet and sour in taste. Edible, pod-like fruit used extensively in cuisines.