Our soft tamarind extract is a concentrated extract at 75 bx, which can therefore be stored at room temperature, whose viscosity allows for easy handling and easy use. The production and concentration cycle, which takes place through a very delicate process, allows us to keep all the organoleptic characteristics of the starting pulp unaltered. The most notable organoleptic characteristic of tamarind pulp is its sweet and sour taste.
Tamarind is rich in proteins and flavonoids, therefore it has excellent nutritional qualities. This fruit can be considered a good source of all essential amino acids. It is also rich in minerals and vitamins: iron, potassium, phosphorus, magnesium, sodium, calcium, zinc, copper, selenium, vitamin A, vitamins of group B, C, E and K. It therefore has antioxidant and remineralizing properties and is an excellent refreshing agent particularly useful in summer to replenish the loss of mineral salts caused by excessive sweating.
Tamarind is a versatile fruit that can be used for many purposes. In Italy it is mostly used as a syrup or in popsicles. But the unique sweet and sour taste of its pulp has made it popular in the kitchens of half the world and in the creation of aromas suitable for various dishes and drinks. In Asian cuisine, its pulp is used as a spice and for the preparation of sauces, soups, soups and other dishes that accompany rice, for example in curries and traditional dishes or to flavor potatoes and various vegetables. In Southeast Asian countries, tamarind extract is also widely used for candies and jams and for tamarind chutney, popular especially in India and Pakistan as a condiment for many snacks.
The tamarind tree, a tropical plant of the Fabaceae family, has a slow growth and can reach up to 30 meters in height; it generates inconspicuous flowers gathered in clusters. The fruits are curved, rather woody pods that contain several seeds, wrapped in a dark brown pulp and a very particular taste: this is precisely the edible part.