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Organic Tamarind

  • ₹135.00

  • Price in reward points: 100

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Organic tamarind is a tropical fruit harvested from the tamarind tree (Tamarindus indica). The fruit is characterized by its distinctive sweet and sour flavor, which is commonly used in cooking, condiments, and beverages. Organic tamarind is grown without the use of synthetic pesticides, herbicides, or fertilizers, adhering to organic farming practices.

Here are some key features and uses of Organic Tamarind:

  1. Flavor Profile: Organic tamarind has a unique sweet and tangy flavor, which makes it a versatile ingredient in various culinary applications. The pulp of the tamarind fruit is naturally sour due to the presence of tartaric acid, giving it a refreshing and zesty taste. Tamarind also has subtle hints of sweetness, making it a popular ingredient in both savory and sweet dishes.

  2. Health Benefits: Organic tamarind offers various health benefits due to its rich nutritional profile and natural compounds. It is a good source of vitamins, minerals, antioxidants, and dietary fiber. Tamarind contains vitamin C, vitamin A, vitamin K, potassium, magnesium, iron, and calcium. The high fiber content of tamarind supports digestive health, regulates blood sugar levels, and may help lower cholesterol levels. Tamarind also contains polyphenols and flavonoids, which have antioxidant properties that help protect cells from damage caused by free radicals.

  3. Traditional Medicine: In addition to its culinary uses, tamarind has a long history of use in traditional medicine. It is believed to have various medicinal properties and has been used to treat digestive disorders, fever, inflammation, and skin conditions. Tamarind is also used as a laxative and is believed to aid in digestion and relieve constipation.

  4. Storage: To maintain the freshness and quality of Organic tamarind, it should be stored in a cool, dry place away from heat and moisture. Tamarind pulp or paste can be stored in an airtight container in the refrigerator for extended shelf life.


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