The Sri Lankan Tamarind, with its very own taste absorbed from nutritous soil, being 100% natural, the TropicalFinest Tamarind gives you an extra special fragrance, sweet and sour taste to the foods.
These Tamarind are mostly grown in rural and wild and collected from local farmers and there is no any fertilzers or chemicals being applied.
No green house or polyhouse agriculturing have been applied for this Tamarind and is 100% organic.
The peel removed ripen Tamarind fruits are slightly salted and sun dried for several days before using culinaries and also available those to the market.
Tamarind has a freshy, juicy and acidic pulpy texture, and the ripen ones are sweet, sour with some salty taste. It is rich with tartaric acid which is a powerful tendanizer, and gives tart and sour flavor to the dishes, which is bit similar to the lemon, tomato and garcinia.
Although, tamarind is useful with savoury, spicy and sweet cooking, with its sour and sweetness it adds some extra taste like in tomatoes and also soft texture to the food.
The best replacements for ginger are Tomato Sauce, Ketchup, Lime or Lemon Juice and Garcinia, which have slightly same taste, aroma and flavor.
With its tart flavor of Tamarind has many culinary usages such as flavoring curries, chutneys, Jams, Soups and as a spice blend for some fried foods.
And also Tamarind is a useful ingredient in cooking as it often used in spicy cooking with veggie curries, short eats, sweet drinks, poridges and also with baking foods.
In Sri Lanka, this spice is giving an impressive texture and melt to the authentic curries with much sour, that can add slight sweetness and lemony taste to the gravy.
Som of the backed products which use tamarind, are loaves, puddings, breads, savory, buns, niscuits, fruit pies, cookies and cakes.
Some of well known those recipes are Tamarind Paste, Tamarind Jam, Tamarind Syrup, Tamarind & Date Sauce, Sweet Tamarind Chutney, Spiced Squash and Curry Leaf Pickle, Veggie Meat Balls, Boti Tikka,
Tamarind & Onion Sambol, Flat Breads with grilled cucumber, Tomato and Tamarind Stew, Pad Chai, Cocunut Milk Veggie curries, Chilantro Coconut Chutney, Tom Yum Soup, Veggie Salads, Sticky tomato & spinach whirl,
Khatti Dhal, Cauliflower & Tomato Curry, Ayam Kapitan, Tikka Bugers, Aubergine Pickle, Tamarind Chipotle Sauce, Cucumber Relish, Apple Tamarind Chutney, Thai Chili Jam, Mango Habanero,
Peanut Sauce, Tamarind Balls, Tamarind Jelly Candies, Chickpea with Tamarind and Scotch Bonnet Pepper Sauce, Vegetarian Thai Massaman Curry, Cabbage Gasi, Fagioli, Veggie Pot Pie, Tiffin Sambar,
Vegan Tamarind Soup with Kabocha Squash, Vegan Tamarind Noodle Bowl , Tamarind-roasted vegetables, Vegetable Makhani, Date & Tamarind Tofu Curry, Millionaire's Shortbread,
Fried Red Onion Rice, Tamarind-Glazed Vegetable Tacos (Vegan), Tamarind Dips, Zucchini Chutneys, Rasam, Paneer Gassi, Stuffed White Pomfret, Biriyani, Zingy Grapes, Avacado and Tamarind Salad,
Tamarind aubergine with black rice, mint & feta, Yorkshire Puddings, Butter Bean Curry, Radga Patties, Samosa
A special blend of Tamarind can also be used in flavored tamarind tea, herbal drinks, traditional medical drinks, Chai Tea, Masala Chai, Tamarind tonic, Tamarind Ale, Mezcal Mules, Mocktails and making many fruit drinks, to get stringent aroma and taste.
And also Tamarind juice is also often used and pickled in Tamarind Cola, Honey, Vinegar, Tonics, and cocktails, a two or three teaspoon of juice is enough for making a fruit drink for 4 people.
Some of well known drinks are Tamarind Lemon Drink, Tamarind Sangrita, Tamarind-Mezcal Sour, Colada, Mangonadas, Agua Fresca, Tamarind Ice Tea, Jeera Pani, Tamarind Smoothie, Tangy Tamarind Syrup, Persimmon Chia Smoothie, Turmeric Tonic, Calamansi Juice, Horchata, Tamarind Ginger Fizz,
Tamarind as a herbal fruit is a rich source of antioxidants and a major ingredient in pharmaceutical and health industry, specially in traditional medicine.
There are some medical benefits by using this spice, as in the daily usage, it helps to reduce malaria, diarrhea, constipation, blood pressure, blood sugar, fatty liver, concurrence occurance of digestive problems and improve the immunity system and oral clearness.
A daily usage of mix of tamarind, ginger, bee honey, cardamon, cinnamon and cloves help to lowering the fat level of the body, which reduce the cholesterol and belly fat.
Scientific names : Tamarindus indica
Nutrition facts ( Source Wikipedia )
| Nutritional value | per 100 g (3.5 oz) |
| Energy | 1,000 kJ (240 kcal) |
| Carbohydrates | 62.5 g |
| Sugars | 57.4g |
| Dietary fiber | 5.1 g |
| Fat | 0.6 g |
| Protein | 2.8 g |
| | |
| Vitamins | Quantity% DV† |
| Vitamin A | 30 IU |
| Thiamine (B1) | 36% 0.428 mg |
| Riboflavin (B2) | 12% 0.152 mg |
| Niacin (B3) | 12% 1.938 mg |
| Pantothenic acid (B5) | 3% 0.143 mg |
| Vitamin B6 | 4% 0.066 mg |
| Folate (B9) | 4% 14 μg |
| Choline | 2% 8.6 mg |
| Vitamin C | 4% 3.5 mg |
| Vitamin E | 1% 0.1 mg |
| Vitamin K | 2% 2.8 μg |
| | |
| Minerals | Quantity% DV† |
| Calcium | 6% 74 mg |
| Copper | 96% 0.86 mg |
| Iron | 16% 2.8 mg |
| Magnesium | 22% 92 mg |
| Phosphorus | 9% 113 mg |
| Potassium | 21% 628 mg |
| Selenium | 2% 1.3 μg |
| Sodium | 1% 28 mg |
| Zinc | 1% 0.1 mg |
| | |
| Other constituents | Quantity |
| Water | 31.40 g |
Taste it and feel the breeze.
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