Viscous, dark brown Tamarind Paste Concentrate produced by extracting and vacuum-evaporating the pulp of clean seedless Indian tamarind. Standardized to 65-70 Brix. Bypasses the labor-intensive soaking and pulping steps for industrial sauce, condiment, and beverage manufacturers globally.
Industrial Worcestershire sauce manufacturing, Asian curry paste bases, barbecue sauce formulations, commercial sour confectionery, and cocktail mixes.
Pump directly into liquid industrial cooking kettles. Dilutes rapidly in hot water bases to deliver instant, standardized tartness.
Rich in Tartaric Acid and natural plant pectin. Promotes healthy digestion, acts as a natural antioxidant preservative, and aids in liver health.
| HSN Code | 20089911 |
| Botanical/Scientific Name | Tamarindus indica (Pulp Extract) |
| Geographical Origin | Maharashtra, Andhra Pradesh (India) |
| Primary Varieties / Grade | 65 - 70 Brix Standardized Viscous Paste |
| Moisture Content | Max 30.0% (Solid Brix 65-70%) |
| Foreign Matter / Admixture | Max 0.0% (Filtered) |
| Quality & Compliance Marks | Zero fiber/seed residue. Preservative-Free / Sodium Benzoate optional. |
| Primary Packaging | 5kg Tubs / 50kg Aseptic Drums / 250kg Steel Drums |
| Container Payload | 18 - 20 MT (20FT) |
| Fumigation Protocol | Customized Treatment (Optional - modified strictly per destination port regulations; e.g. MBr, Phospine, CO2) |
