{"id":16210,"date":"2021-10-30T17:57:17","date_gmt":"2021-10-30T15:57:17","guid":{"rendered":"https:\/\/i-nat.app\/ia\/?p=16210"},"modified":"2022-11-29T10:38:58","modified_gmt":"2022-11-29T09:38:58","slug":"tamarind-soft-extract","status":"publish","type":"post","link":"https:\/\/litalianaaromi.it\/en\/2021\/10\/tamarind-soft-extract\/","title":{"rendered":"Tamarind – Soft extract"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Download file<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tamarind is a versatile fruit, which can be use for many purpose, the unique sweet\/sour flavour of the pulp is popular in cooking and flavouring.<\/p>\n","protected":false},"author":2,"featured_media":15479,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"

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Il nostro estratto molle di tamarindo \u00e8 un estratto concentrato a 75 bx, che pu\u00f2 quindi essere conservato a temperatura ambiente, la cui viscosit\u00e0 ne permette una semplice maneggiabilit\u00e0 e un facile utilizzo. Il ciclo produttivo e di concentrazione, che avviene attraverso un processo molto delicato, ci consente di mantenere inalterate tutte le caratteristiche organolettiche della polpa di partenza. La caratteristica organolettica pi\u00f9 notevole della polpa di tamarindo \u00e8 il suo sapore dolce e acido.<\/p>

Il tamarindo \u00e8 ricco di proteine e flavonoidi, per cui presenta ottime qualit\u00e0 nutrizionali. Questo frutto pu\u00f2 essere considerato una buona fonte di tutti gli amminoacidi essenziali.\u00a0 \u00c8 anche ricco in sali minerali e le vitamine: ferro, potassio, fosforo, magnesio, sodio, calcio, zinco, rame, selenio, vitamina A, vitamine del gruppo B, C, E e K. Ha quindi propriet\u00e0 antiossidanti e rimineralizzanti ed \u00e8 un ottimo rinfrescante particolarmente utile in estate per reintegrare la perdita di sali minerali causata dall\u2019eccessiva sudorazione.<\/p>

Il tamarindo \u00e8 un frutto versatile, che pu\u00f2 essere utilizzato per molti scopi. In Italia \u00e8 perlopi\u00f9 utilizzato come sciroppo o nei ghiaccioli. Ma Il sapore agrodolce, unico, della sua polpa lo ha reso popolare nelle cucine di mezzo mondo e nella creazione di aromi adatti a svariati piatti e bevande. Nella cucina asiatica, la sua polpa \u00e8 utilizzata come spezia e per la preparazione di salse, zuppe, minestre e altri piatti che accompagnano il riso, ad esempio nei curry e nei piatti tradizionali o per insaporire patate e verdure varie. Nei paesi del sudest asiatico, l\u2019estratto di tamarindo \u00e8 molto usato anche per caramelle e marmellate e per il chutney di tamarindo, popolare soprattutto in India e Pakistan come condimento per molti snack.<\/p>

L'albero di tamarindo, pianta tropicale della famiglia delle Fabaceae, ha una crescita lenta e pu\u00f2 arrivare fino a 30 metri di altezza; genera fiori poco appariscenti riuniti in grappoli. I frutti sono baccelli incurvati, piuttosto legnosi che contengono diversi semi, avvolti da una polpa di color marrone scuro e dal gusto molto particolare: \u00e8 proprio questa la parte edibile.<\/p>

scarica il pdf<\/a><\/p>

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