| ≥1 piece |
ABOUT:
Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. While some cuisines use tamarind paste to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. Classic pad Thai is made with tamarind, as are some Thai curries and seafood dishes. Indian curries also call for tamarind. Tamarind is also a common ingredient in Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. It is also a key ingredient in Worcestershire sauce, contributing the distinctive tang.
What Is Tamarind Paste?
Tamarind paste is from the fruit—or pods—of the tamarind tree, specifically the pulp that surrounds the seeds within the pod. The tamarind tree is a common fruit tree that is native to Africa but now grows all over Asia and also in Mexico; it bears large brown pods that contain the tamarind fruit. The dark reddish-brown fruit is removed from the pods and must be separated from the seeds in order to become a ready-to-use cooking paste.
Tamarind paste tastes very sour, with a somewhat citrusy taste. It does have notes of smoke and caramel as well, making for a complex flavor profile.
SPECIFICATION:
|
PRODUCT |
TAMARIND PASTE 65 BRIX |
|
APPEARANCE/ COLOUR |
DARK BROWN VISCOUS LIQUID |
|
ANALYTICAL DATA |
|
|
BRIX AT 25 DEGREE C |
66 BRIX +/- 1 |
|
ACIDITY % W/W(AS TARTARIC ACID) |
10 TO 12% |
|
PECTIN % W/W ON THE BASIS OF CALCIUM PECTATE |
1.5 |
|
PROTEINS |
2.5% – 3% |
|
WATER INSOLUBLE MATTER(% W/W) |
1.00 |
|
PH(OF 1% W/W SOLUTION) |
2.85 |
|
HEAVY METALS |
NIL |
|
PRESERVATIVES & ADDITIVE |
NIL |
|
MICROBIOLOGICAL DATA |
|
|
BACTERIA |
NIL |
|
E.COLI |
NIL |
|
SHELF LIFE |
24 MONTHS IF STORED AT NORMAL TEMPERATURE
|
PRODUCT & PACKING PHOTOS:
Whatsapp Number:+91 9626995222 ,+91 9626993222,+91 812299322