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Dried Tamarind

Supplier From Viet Nam
Dec-01-23

Specifications:
Name of product: Dried Tamarind
Origin: VIETNAM
Moisure: 20% max
Shelf Life: 24 months
Colour: Reddish Brown
Shape: Block
Ingredients: Natural
Content: 99.99% Pure
Storage type: Dry
Weight: 1 Kg
Taste: Sweet Taste

Price and Minimum Quantity

Price: $0.85
MOQ: 1000 Kilograms
Standard: High Grade
Packaging: Compressed/ Block
Sample: Available. Sample Cost Born By Buyer

Product Model And Origin

Brand: Blue Lotus Farm
Seller Code: David phan

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Ingredients: 100% natural peeled sour tamarind without impurities.

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Our Tamarind Powder is created from hand-picked tamarind pods that are Dehydrated and ground into a fine powder. It captures the tangy, sweet, and slightly sour flavor of tamarind, making it a versatile ingredient for various cuisines. This powder is commonly used in chutneys, marinades, sauces, and savory dishes, adding a distinct
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PRODUCT INFO
Sweet Tamarind (Makam Wan) is a tropical fruit that comes from the Tamarind tree. The fruit grows in seed pods. When fresh out of the pod, tamarind exists as a sticky pulp. This pulp is high in tartaric acid, which gives it a range of sweet and sour taste. The taste of the tamarind fruit ranges from sweet and tangy to a sour and tarty flavour. The wide range in taste is owed to how ripe the tamarind. Sweet Tamarind may be used as a condiment or to add tartness to dishes like curry or soup. There are many different ways to prepare tamarind, including making a paste or sauce by boiling it down with sugar and salt. Tamarind can be also be dried into tamarind candies.

SEASON
Sweet Tamarind is available between Nov - Feb.
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Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Young tamarind is a local tree. The pods are spherical, straight, curved, and the bark is thin green with a brownish tint. Juicy flesh, light green juice. Adjacent to the rind there are young seeds inside the flesh. Sour taste. Young tamarind pods have a thin, brown rind. The flesh is attached to the rind. and no hard seeds, firm flesh, chewy, slightly acidic and astringent taste. Can be eaten fresh by dipping with chili paste, salt chili or shrimp paste.

USES
The menu that cannot be lacking in young tamarind is Tamarind and Tom Klong The young tamarind must be scraped off the brown husks completely. leaving only the flesh in the fresh green therefore gradually used But the trick is easier than that. Bring the young tamarind to boil water for about 5 minutes before it can easily scrape off the skin.

Season
Young tamarind is available between Feb - Apr.
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