Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species. The tamarind tree produces edible, pod-like fruit which is used extensively in cuisines around the world. Other uses include traditional medicine and metal polish. The wood can be used in carpentry. Because of the tamarind’s many uses, cultivation has spread around the world in tropical and subtropical zones.
- Tamarind fruit contains certain health benefiting essential volatile chemical compounds, minerals, vitamins and dietary fiber.
- Its sticky pulp is a rich source ofnon-starch polysaccharides (NSP) or dietary-fiber such as gums, hemicelluloses, mucilage, pectin and tannins. 100 gm of fruit pulp provides 5.1 or over 13% of dietary fiber. NSP or dietary fiber in the food increases its bulk and augments bowel movements thereby help prevent constipation. The fiber also binds to toxins in the food thereby help protect the colon mucus membrane from cancer-causing chemicals.
- In addition, dietary fibers in the pulp bind to bile salts (produced from cholesterol) and decrease their re-absorption in the colon; thereby help in expulsion of “bad” or LDL cholesterol levels from the body.
- Whilelemon composes citric acid, tamarind is rich in tartaric acid. Tartaric acid gives sour taste to food besides its inherent activity as a powerful antioxidant. (Anti-oxidant E-number is E334). It, thus, helps human body protect from harmful free radicals.
MRT gives the products which are grown under stringent organic standards of NPOP, NOP and EU certification LACON, Germany.
Retail packing available: 250gm / 500gm / 1kg
Bulk packing available: 25kg / 50kg