93. Tamarind

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch93

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Tamarind, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch93

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • tamarind;
  • fruit of tamarind tree - valuable flavor, used in Indian cooking and as acidulant;
  • Indian tamarind fruits, big and long with six to nine seeds - those from American countries, short;
  • tamarind, thriving in soil - soil well-drained and slightly acidic;
  • tamarind, adapting to dry conditions - watering in young stage, beneficial for growth;
  • deshelled fruits, of 55% pulp, 33% seeds and 12% fiber;
  • tartaric acid, characteristic acid of pulp;
  • pulp, sold in ways - as lumps, with seed and fiber intact


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Extract

  • Seeds/Kernel

  • Uses

  • Identification Numbers

  • Reference