ശുദ്ധമായ നാടന്‍ പുളി. കര്‍ഷകരില്‍ നിന്ന് നേരിട്ട് സംഭരിക്കുന്നത്.

Pure tamarind, collecting from local farmers only.

Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and taste

Inside the bulbous, rigid, brown pod that hangs from the tree, the tamarind spice is the sticky, reddish-brown fruit pulp that encases the inedible seeds.  Break the pod open when it’s still green and you’ll know why in Malaysia and Indonesia they call tamarind, Asam Jawa or Buah Asam, meaning ‘Javanese Sour’ and ‘Sour Fruit’.  While the green pulp is very sour and acidic, it is still used in many savory dishes.

But for most, tamarind is best when it has ripened into a tangy, sweeter fruit. Perfect for jams, juices and ice creams, and as the essential ingredient in Worcestershire Sauce and HP Sauce.

In Asia, the tartness of tamarind is combined with hot spices like chili to make sure your taste buds are working.  It’s an amazing blend that you can find in curries in south India and in the famous pad thai noodle dish in Thailand.

Packed with vitamin B and of all things, calcium, this spice is good for you too.

Tamarinds also contain high levels of tartaric acid, just as citrus fruits contain citric acid, providing not just a zing to the taste buds, but evidence of powerful antioxidant action zapping harmful free radicals floating through your system.


Health Benefits of Tamarind

  • Tamarind fruit contains certain health benefiting essential volatile chemical compounds, minerals, vitamins and dietary fiber.

  • Sticky pulp is a rich source of non-starch polysaccharides (NSP) or dietary fiber such as gums, hemicelluloses, mucilage, pectin, and tannins. 100 g of fruit pulp provides 5.1 or over 13% of dietary fiber. NSP or dietary fiber in the food increases its bulk and augments bowel movements thereby help prevent constipation. The fiber also binds to toxins in the food thereby help protect the colon mucosa from cancer-causing chemicals.

  • Also, dietary fibers in the pulp bind to bile salts (produced from cholesterol) and decrease their reabsorption in the colon; thereby help in expulsion of “bad” or LDL cholesterol levels from the body.

  • While lemon composes citric acid, tamarind is rich in tartaric acid. Tartaric acid gives the sour taste to food besides its intrinsic activity as a potent antioxidant. (Antioxidant E-number is E334). It, thus, helps the human body protect from harmful free radicals.

  • Tamarind fruit contains many volatile phytochemicals such as limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine, and alkyl­thiazoles. Together, these compounds account for the medicinal properties of tamarind.

  • This prized condiment spice is a good source of minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.

  • Further, it is also rich in many vital vitamins, including thiamin, vitamin-A, folic acid, riboflavin, niacin, and vitamin-C. Much of these vitamins plays antioxidant as well as co-factor functions for enzyme metabolism in the human body.

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Tamarind/Valanpuli (വാളൻപുളി )

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