Tamarind

Literature References: Partially dried ripe fruit of Tamarindus indica L., Leguminosae, preserved in sugar or syrup. Habit. East Indies, India, Africa; naturalized in West Indies. Constit. The pulp contains about 10% tartaric acid, also some citric and malic acids; 25-40% invert sugar, pectin. Review: Rao, Srivastava, in Industrial Gums, R. L. Whistler, Ed. (Academic Press, New York, 2nd ed., 1973) pp 369-411.

Use: The pulp as souring agent in Indian curries. The seed kernel powder with water as sizing agent.