Dry Tamarind (Seedless)

Category: Whole Spices & Condiments

Rich, tart, and deeply acidic seedless dry tamarind pressed into compact export-ready slabs. Stringently processed to remove shell, fiber, and seed content, delivering an optimal tartaric acid base for global culinary conglomerates.

Description

Commercial Uses & Applications

Worcestershire sauce base, Asian culinary pastes/sauces, confectionery (sour candies), and Ayurvedic digestive medicines.

How to Use / Processing

Soaked and pulped for liquid extraction; pressed into commercial souring blocks; pureed for sauce manufacturing.

Nomenclature & Terminology

Indian Regional: Hindi: Imli | Telugu: Chintapandu | Tamil: Puli | Malayalam: Puli | Marathi: Chinch | Gujarati: Aamli | Bengali: Tetul | Kannada: Hunasehannu
Global Markets: Arabic: Tamr Hindi | Spanish: Tamarindo | French: Tamarin | German: Tamarinde | Mandarin: Suanjiao (酸角) | Russian: Tamarind | Japanese: Tamarindo | Turkish: Demirhindi | Persian: Tamer Hendi | Italian: Tamarindo | Thai: Makham | Vietnamese: Me | Korean: Tamarindeu | Indonesian: Asam Jawa | Portuguese: Tamarindo

Functional & Health Benefits

Packed with Tartaric acid and antioxidants. A prominent natural laxative, hepatoprotective (liver health) agent, and possesses notable antimicrobial defense against food-borne pathogens.

Specifications

Trade & Technical Data

HSN Code	08134010
Botanical/Scientific Name	Tamarindus indica
Geographical Origin	India
Primary Varieties / Grade	Slab / Bulk

Chemical & Physical Specifications

Moisture Content	Max 20%
Foreign Matter / Admixture	Max 1.0% (Sortex/Machine Cleaned)
Quality & Compliance Marks	Aflatoxin/MRLs compliant per destination

Logistics & Export Protocol

Primary Packaging	25kg / 50kg Export Bags/Cartons
Container Payload	22-24 MT
Fumigation Protocol	Customized Treatment (Optional - adjusted strictly per destination port regulations)