Tamarind

Abstract

A picture of a bunch of Tamarind (Tamarindus indica) on a branch. Known locally as Tambran. The fruit pulp is edible and popular. The hard green pulp of a young fruit is very sour and acidic, so much it cannot be consumed directly, but is often used as a component of savoury dishes. The ripened fruit is edible, as it becomes less sour and somewhat sweeter, but still very acidic. It is used in desserts as a jam, blended into juices or sweetened drinks, or as a snack.