Tamarind

An all natural product, without flavors, sugars or preservatives added. In India, Thailand, Southern Europe and Latin America, tamarind is a popular cooking and condiment flavor. The tree originated in Africa, but now it is cultivated mainly in South India and in the Caribbean. Arabs are believed to have called it “date of India”; the English word date is related to “dactyl”, the Latin word for finger, which applies to the pod of the tamarind tree more than to the fruit of the date palm.

Various preparations are exported, including juices, jams and pastes. The sour fruit pulp contains tartaric acid; its taste goes well with meat and vegetable dishes, and it is used in marinades, vindaloos, curries, chutneys and Worcestershire sauce. It is also used in drinks and in refreshing confectionary preparations.