Published Feb 29, 2024
Tamarind quality depends on taste and use. Thai tamarind, sweet and good for candies, Seema Chintakayalu, mildly tart and popular in South Indian dishes. Indian tamarind is ideal for curries.
Sweet tamarind adds a unique flavour to Indian dishes like chaat. Its pulp is rich in antioxidants, vitamins, and minerals, with minimal protein and no cholesterol.
Manila tamarind, rich in vitamin C, boosts immunity, prevents stroke, and its antioxidants fight cancer. It has a sweet, musky, acidic taste like desiccated coconut meat.
Spanish Tamarind trees thrive in sunny to partly shady tropical climates. With regular watering, well-drained soil, and occasional fertilization, they bear tasty fruits.
The velvet tamarind is a tall tree found in tropical areas. Its grape-like fruits are edible, but their hard shells shouldn't be eaten. This fruit is sour, sweeter and drier.
Australian Tamarind, also known as Diploglottis australis, is a tree native to Australia. It produces small, edible fruits with a sweet and sour taste, similar to traditional tamarind.