Tamarind

Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans.At Elanza Exports,after harvest, we get it is hygienically processed , shelled in preparation for export. From there, they’re often pressed into balls and layered with sugary water or syrup; sometimes they’re salted according to customer’s requirements.

Varieties of Tamarind

In some regions the type with reddish flesh is distinguished from the ordinary brown-fleshed type and regarded as superior in quality. There are types of tamarinds that are sweeter than most. One in Thailand is known as ‘Makham waan’. One distributed by the United States Department of Agriculture’s Subtropical Horticulture Research Unit, Miami, is known as ‘Manila Sweet’.