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Spices

TAMARIND

INTRODUCTION

The fruit of a tropical tree, tamarind is an indispensable spice in most south Indian kitchens. Today, India is the only producer of tamarind on a commercial scale. A large part of India's production of tamarind is exported to West Asia, Europe and America, where it is used in such food specialities like Worcestershire sauce. The spice also comes in the forms of pulp and juice concentrates which mainly go into the preparation of cool drinks, seafood and a range of sophisticated cuisine.

TAMARIND

BOTANICAL NAME
Tamarindus indica L.

FAMILY NAME
Cesalpiniaceae

COMMERCIAL PART
Pods

GRADE SPECIFICATIONS

Grade designations and definition of quality of Dried Tamarind

Special characteristics
Grade designation Seed content percentage by weight (max) Fibres percentage by weight (max.) Rind percent by wt. (max.) Insect damaged percent by wt. (max.) Moisture percentage by weight (max.)
Special 35.0 6.0 3.0 2.0 15.0

General characteristics:

The dried Tamarind shall be:

  1. Obtained after removing the rind from the mature, ripe and dried fruit of Tamarindus indica
  2. Free from live insects, visible mould fungus, rodent excreta, artificial colouring and polishing, obnoxious odour, deleterious substances and other impurities except to the extent provided under special characteristics.

Definitions:

  1. Fibres: shall be the thread like tissues found in dried Tamarind.
  2. Rind : shall mean dried external covering skin of the fruit.
  3. Insect damaged: shall be the Tamarind damaged by the insects / weevils.

Grade designations and definition of quality of Dried Tamarind

Special characteristics
Trade Name Grade Designation Moisture percent by weight Seed content percent by weight Foreign Matter percent by weight
Organic Inorganic
Light red to tinged brown colour Special 15.0 5.0 4.0 1.0
Black colour or mixed colour Special 15.0 5.0 4.0 1.0

General characteristics:

  1. The Tamarind pulp shall have been obtained from the mature fruits of Tamarindus indica by removing first the rind and then the fibrous Skeleton enclosing the pulp and the seeds.
  2. The pulp shall be well dried and compressed into cakes.
  3. The pulp shall be free from insect infestation or live insects, mould, rodent contamination and deleterious substances.
  4. In case of red to tinged brown colour tamarind, the colour of the cake shall be light red to tinged brown and, for black colour or mixed colour tamarind, the colour of the cake shall be light to dark black or mixture of light red to tinged brown and black colours or vice versa.
  5. The pulp shall have the characteristic taste and flavour and shall be free from any obnoxious odour.

Notes:

* Organic foreign matter: will consist of other parts of fruit such as fibre and rind.
**Inorganic foreign matter: means stones, dust, dirt and any other foreign material of inorganic nature.

Salt: Salt content in Seedless Tamarind, if present, shall not exceed 2%.


PRODUCTION
Highest Yearly Production : 250000 Tonnes

HARVESTING SEASON
March to April

MARKETING SEASON
May to June

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