Tamarind
- With Seed, Without Seed, With Fiber, Without Fiber
- Chocolate Brown
- Fruity, with a Tamarind-like Odour
- Reddish-Brown, Sticky Liquid
- 11.0 ± 2.0%
- 2.3 ± 0.4
Tamarind
Tamarind, scientifically known as Tamarindus indica, is often called the “date of the East” due to its sweet-tart flavor profile. The pulp of the tamarind fruit is edible and widely used in cooking, especially for making chutneys, sauces, and beverages.