English Name: Tamarind
Arabic Name: تمر هندي (Tamr Hindī)
Chinese Name: 罗望子 (Luó Wàng Zǐ)
Spanish Name: Tamarindo
Japanese Name: タマリンド (Tamarindo)

We are among the top 5 exporters of INDIAN TAMARINDfor which we are known for our pure, un-aduletrated & natural product packed hygeincially at our factory thats is located right in the midst of a major Tamarind growing area.

We export TAMARIND without skin with seeds percentage between 5-10% as desired. Unlike other exporters, we have our own Cleaning & Packing facility at our factory that ensures eaxct quality and reliable packing.
We do not use any additives like salt, water or jaggery water that other exporters/packers freely indulge in

Packing is in polythene covered slabs of 200gm/250gm/500gm and then in cartons of 10 kg, in BUYERS brand.

We also deliver in printed PP bags of 10kg, 30 kg.

Origin: Tamarind is derived from the fruit of the Tamarindus indica tree, which is native to tropical regions of Africa. It is also cultivated in several countries across Asia, including India, Thailand, and Malaysia.

Growing Areas: Tamarind is grown in various regions with tropical climates. Some major producers include India, Thailand, Malaysia, Mexico, and Sudan.

Harvest Season: The harvest season for tamarind varies depending on the growing region. In general, it is harvested when the fruit pods mature and turn brown. The harvesting period can occur from summer to winter, depending on the location.


  • Flavor Profile: Tamarind is known for its unique sweet and sour flavor. It offers a tangy and slightly acidic taste with fruity undertones. The pulp of the tamarind fruit is rich in tartness and sweetness, making it a versatile ingredient in both sweet and savory dishes.
  • Texture: Tamarind pulp has a sticky and fibrous texture. It can be easily separated from the seeds and used in various culinary preparations.
  • Aroma: Tamarind has a distinct aroma that is often described as fruity and tangy.

Grades and Qualities:

  • Tamarind pods and pulp are available in different forms, including:
    • Whole Tamarind Pods: These are the intact fruit pods, which contain the tamarind pulp surrounded by a hard outer shell. They are commonly used in traditional recipes or for making homemade tamarind paste.
    • Tamarind Paste: Tamarind pulp is extracted from the pods and processed into a thick paste. It is convenient for culinary use and often used as a souring agent in cooking, marinades, chutneys, and sauces.
    • Tamarind Concentrate: Tamarind concentrate is a more concentrated form of tamarind paste, with a stronger flavor. It is used in recipes that require a more intense tangy taste.


  • Culinary Uses: Tamarind is a versatile ingredient widely used in various cuisines around the world. It adds a tangy and sweet-sour flavor to dishes and is commonly used in curries, sauces, stews, soups, chutneys, and beverages. Tamarind is also used in popular dishes like pad Thai, tamarind rice, tamarind-based candies, and refreshing tamarind drinks.
  • Medicinal Properties: Tamarind is known for its potential health benefits. It is rich in antioxidants, vitamins, and minerals. Tamarind is believed to aid digestion, promote heart health, support the immune system, and have anti-inflammatory properties.

Adulteration: Tamarind may sometimes be adulterated with fillers or additives to lower costs or enhance appearance. It is important to source tamarind from trusted suppliers to ensure quality and authenticity.

Price Trends: Tamarind prices can vary based on factors such as quality, supply-demand dynamics, and market conditions. Seasonal variations and the availability of tamarind can impact prices. Stay informed about market trends to make informed decisions.