The acidic pulp is a common ingredient in culinary preparations such as curries, chutneys, sauces, ice cream and sherbet in countries where the tree grows naturally. Green tamarind is pickled in brine. In Asia sweetmeats or the sugared tamarind made by rolling the semi-dried pulp and seed in crystal sugar are very popular products of tamarind fruit.
Ripe tamarind pulp, especially the sweet tamarind, is often eaten fresh. Both sour and sweet ripe tamarind pulps are also consumed processed in desserts, pickles, jams, candy, juice, porridge and drinks. Tamarind, especially the unripe pulp, is used as a spice and sauce in many Asian cuisines.
The most valuable and commonly used part is the fruit. The pulp constitutes 30–50 % of the ripe fruit, the shell and fi bre account for 11–30 % and the seed about 25–40 %. Pulp is rich in pectin and reducing sugars and contains significant amounts of organic acids, 98% of which is tartaric acid. The main flavour compound of the pulp is 2-acetylfuran. Both pulp and seeds are good sources of potassium, calcium and phosphorous and contain other minerals like sodium, zinc and iron.
Tamarind for cooking
