Tamarind, also known as "Indian date" is the secret ingredient in Worcestershire Sause and an indispensable spice in Indian kitchens. The fruit is 3-8 inch long, brown, irregularly curved pods are borne in abundance along the new branches. As the pods mature, they fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. When fully ripe, the shells are brittle and easily broken. The pulp dehydrates to a sticky paste enclosed by a few coarse stands of fiber. The pods may contain from 1 to 12 large, flat, glossy brown, obviate seeds embedded in the brown, edible pulp. The pulp has a pleasing sweet/sour flavor and is high in both acid and sugar. It is also rich in vitamin B and high in calcium. There are wide differences in fruit size and flavor in seedling trees. Indian types have longer pods with 6-12 seeds, while the West Indian types have shorter pods containing only 3-6 seeds.
Tamarind concentrate is a pure extract of tamarind fruit of known variety of Tamarindus indica linn. The product tamarind concentrate is obtained by evaporation of water from Tamarind extract/pulp under vacuum The preparation process includes washing, cooking with water, refining with filter press and filter clothes. The juice so extracted is then fed into vacuum concentrator to get the desired Brix about 65%-70% solids. The process ensures that the natural flavor and aroma of the fruit is retained and also retains the natural tang and purity of tamarind.