Tamarind

From ancient trade routes to modern kitchens, Tamarind has journeyed across continents as a symbol of resilience, flavor, and healing. Rich in antioxidants and essential nutrients, this versatile fruit not only elevates culinary traditions but also supports health and sustainability in every region it grows.

Introduction – A Resilient Species

Tamarindus indica: Nature’s Resilient Gift from Africa

Tamarindus indica is a resilient member of the fabaceae family,originates from Africa where it evolved and thrived under the harshest of conditions from acidic soil to droughts that last for several years ona stretch,and rains that pour years worth,in a week, Due to its resilence ,versatility and it’s atioxidant andmedicinal properties,it has been dispersed by ruminants and humans alike,the traders who have seen this incredible species managed to dispersethese seeds in their own countries ,this tamarind tree can be closely interlinked with the ancient silk trade routes from a ancient India to rome and beyond in the west to the far reaches of china in the east,its journey has not stopped there it boarded ships and travelled along with its explorers to Indonesia,vietnam, Phillipines and japan.
Due to its usefulness and evolutionary advantages it has become a native species wherever it has been. Introduced to,this species thrives on scarcity,hence it hasn’t established itself in the rainforest of this world.it thrives in Saharan and tropical , deciduous forests. Tamarind tree prefers deep,well drained,loamy soils,and can survive in saline and alkaline soils.

Tamarind Pulp: Flavor with Function

Tamarind Pulp – A Nutritional Powerhouse

TAMARIND PULP IS the major component in cultivation of tamarind tree in a frica tamarind pulp is used as an laxative and treatment of different ailments like fever,jaundice and gout,In india this tree not only naturalised into the ecosystem but also became an integral part in the culinery traditions in india,today no indian dish is complete without the addition of tamarind or its pulp into the dished,due to its high comsumption of the pulp that is saturated with rich antioxidants i.e: procyanidinis ,vitamin c, and other phyto nutrients and other flavanoids, Procynaidinis : these phenolic compounds are crucial in controling the fatty acid content in the liver and in prevention of fatty liver Beta carotein : this compound reacts with free radicals in the body and protects the eyes from macular degeneration and age related degeneration . Oleoresins from tamarind which gives sweet and sour flavour and brown in colour is used from culinery to cosmetics to pharmaceuticals , in cosmetics it is used as an exfoliant and its skin rejuvenation In pharmaceuticals it is used as a laxative ,and in medicines that treat and promote gastro intestinal health.

Tamarind Kernel Powder is extracted from the cotyledon of tamarind seeds, once considered a by-product. These kernels are rich in galactoxyloglucan polysaccharides, proteins, fibers, and natural gums, making them ideal for industrial formulations requiring thickening, binding, and stabilizing properties.

Key Properties

Tamarind Kernel – Technical Specifications

D-mannose and D-galactose	Present
Appearance	Odorless, creamish white pulp
Moisture Content	06% to 12%
Crude Fibre	01% to 02%
Protein Content	10% to 20%
Viscosity (in 3% solution)	2800 CPS
Color	Light creamy
pH (5% slurry)	6.0 to 7.0
Sieve Value – 100 mesh	100% w/w passing
Sieve Value – 200 mesh	99% w/w passing
Sieve Value – 300 mesh	99% w/w passing

Viscosity and fluidity

TAMARIND solution exhibits Newtonian fluid

Viscosity and fluidity

TAMARIND solution exhibits Newtonian fluid Provides rich, but non-sticky texture

Powerful stability

Tamarind keeps its viscosity in the presence of heat, acids and salts ,Contributes to improve stability of various formulations

When Tamarind is used in combination with sugar the solution becomes thicker synergistically ad the sugar concentration increases and a gel is formed with a concentration between 40% and 65%. Tamarind also forms gels when used in combination with sucrose, erythriol, sorbitol, maltotriose, maltose and other sugars. These gel are highly elastic, exhibit very low level of syneresis and show high freeze-thaw resistance

Tamarind an acid-resistant polysaccharide forms gels under a wide range of pH regardless of the timing of addition of an acid.

Tamarind Husk

Tamarind Husk – Nature’s Fiber-Packed Bioresource

TAMARIND HUSK, also referred to as tamarind seed husk or tamarind pericarp, is the outer shell or the outer shell of the tamarind fruit ( tamarindus indica ) , or the brown seed coat obtained after decortication of roasted tamarind seeds . It constitutes approximately 25-40 % of the seeds weightand is a byproduct of tamarind pulp and seed processing tamarind husk although once considered a waste byproduct with no use cases recent developments have been incorporating the husk into thier operations making a tamarind husk a valuable resource in heat generation to filler in various industries which as a result has study increase of the price of this unique product.
Physical characterestics:
The husk is brown in colour fibrous and lightweight,with low moisture content and an ash content of around 5-8 %.its P.H ranges from 5.5-6.5 % making it slightly acidic .

Tamarind Husk – Technical Specifications

Source	Outer shell of Tamarindus indica seed (pericarp)
Constitutes	25% – 40% of total seed weight
Color & Texture	Brown, fibrous, lightweight
Moisture Content	Low
Ash Content	5% – 8%
pH Range	5.5 to 6.5 (slightly acidic)
Polymeric Tannins	20% – 22% (mainly proanthocyanidins)
Fiber Content	20% – 22%
Other Components	Traces of carbohydrates, proteins, and minerals
Calorific Value	Approx. 4200 kcal/kg