Tamarind
India is the world's top Tamarind producer with an output of
2,50,000MT annually.
It is cultivated all over India, especially in the states of Andhra
Pradesh and Tamil Nadu, grown in gardens and along roadsides and
are cultivated commercially in plantations.India exported 21,395 of
tonnes of during the year 2011 -12.
Due to the nutritional value and medicinal properties of Tamarind,
it is extensively used as a much-valued food ingredient in many
Asian or Latin American recipes.
Tamarind is available in whole pods, a compressed block, paste or
concentrates.The pulp is sold dry and has to be soaked before
use.
Tamarind is the fruit pod produced by tall, semi-evergreen tree
grown primarily in India. The beans and pulp within the pod has
virtually no smell, but has an extremely sour taste.
The various tamarind cultivars are divided basically into two
categories: sweet and sour. India mainly grows sour cultivars in
orchard-like plantations. The trees are slow in growing and take a
long time to mature, around 13 years. The young trees begin to bear
seed pods during the summer and may take around eight months to
ripen. The trees are long-lasting and may continue to produce
fruits each season for up to 60
years.
The Indian Tamarind
Although tamarind is being cultivated all over the tropics, India
is the only producer of tamarind on a commercial scale. It is one
of the most important produce of India The pulp of ripe Tamarind is
also known as the "date of India" It has been considered as an
Indian Spice and has always been part of the Indian
cuisine.
The fruit of tamarind is an indispensable spice in most south
Indian kitchens.
Tamarind is used in Indian Ayurvedic Medicine for treating gastric
or digestion problems, It is said to have quite number of other
medicinal uses.
Tamarind mixed with salt is also used for polishing brass and
copper.
Tamarind is used for the preparation of cool drinks, seafood and a
range of cuisine.
