Sweet Tamarind Whole - Meethi Imli, Sweet Imli

Sweet Tamarind Whole - Meethi Imli, Sweet ImliSweet Tamarind Whole is a delightful fruit that has a ton of culinary and health benefits. The pulp of this fruit is quite juicy. Since its savor is a mixture of sweetness and sourness. "Sweet Tamarinds Whole" can be eaten completely raw. It has a long brown, hard shell on the outside. Inside this shell lies the fruit itself which is quite sticky and sweet. Ripened tamarinds can be used in desserts and the fruit can also be dried up in the sun and

Sweet Tamarind Whole is a delightful fruit that has a ton of culinary and health benefits. The pulp of this fruit is quite juicy. Since its savor is a mixture of sweetness and sourness. "Sweet Tamarinds Whole" can be eaten completely raw. It has a long brown, hard shell on the outside. Inside this shell lies the fruit itself which is quite sticky and sweet. Ripened tamarinds can be used in desserts and the fruit can also be dried up in the sun and ground into a delicious spice that you can sprinkle into your food while cooking.

Please also check SOUR TAMARIND WHOLE. Also, please read all about Sweet Tamarind. 

Tamarind, or "Tamarindus indica," is the edible pod of the tamarind tree. While tamarind is native to Africa, its use is most widespread in Asia, particularly in southern India. It is also popular in Australia, Mexico, and South America. Currently, South Asia and Mexico are the largest consumers and producers of tamarind.

Tamarind is known by many names, with varying differences, especially in South Asia. The English word comes from the Arabic tamr-hind, meaning "date of India." Along with its varied culinary uses, it is valued as a poultice for those suffering fever in Southeast Asia.

Tamarind powder is a useful representation of the fruit that can be used in almost any application. It can be used to make traditional sauces and chutneys, and can also be used to make seasoning blends, salts, and rubs. Tamarind fruit's tart versatile flavor can be used in both savory and sweet dishes and makes it a necessity in kitchens that serve South Asian, Southeast Asian, and Mexican food.

Common Uses: Culinary: Chutneys, sauces, curries, and beverages, Baking: Tamarind-flavored desserts and candies, Snacking: Eaten as-is or with sugar/spices
Beverages: Tamarind juice or concentrate

How to Use? Add to curries, chutneys, sauces, beverages, or desserts
Eat small pieces raw, or combine with sugar/spices
Use ground or paste form for marinades, rubs, or seasoning

Best Recipe Pairings: Tamarind chutney with samosas or pakoras
Tamarind-based BBQ sauces or marinades
Tamarind-flavored candies and desserts
Tamarind juice or traditional drinks
Combine with ginger, jaggery, or chili for sweet-spicy treats

Botanical/Scientific Name: Tamarindus indica

Origin:  India – Premium quality Sweet Tamarind Whole, traditionally used in South Asian and Southeast Asian cuisines

Shelf Life: Unopened: 12–24 months
Opened: 6–12 months (stored properly)

Storage Directions: Store in a cool, dry place. Keep in airtight containers after opening.
Avoid direct sunlight and humidity.

Serving Size: Approx. 10–15 g (1–2 small pods) per serving

Allergen Information:

Shares equipment with peanuts, Tree Nuts, Wheat, Milk, Soy, Eggs & Sesame

⚠️ WARNING: This product can expose you to lead, known to the State of California to cause cancer and reproductive harm.
www.P65Warnings.ca.gov