Tamaind
Tamaind
| Botanical Name | Tamarindus indica |
| Appearance | Brownish, sticky pulp with seeds, or as whole pods |
| Size | Pods: 5–15 cm in length; Pulp: fine, thick paste |
| Color | Brown, with a reddish hue when ripe |
| Odor | Tangy, slightly sweet and sour |
| Taste | Sour, sweet-sour with a tangy flavor |
| Moisture Content | Max 25% |
| Purity | Min 98% (cleaned, free from foreign matter) |
| Acidity (Tartaric Acid) | Min 12% |
| Total Ash Content | Max 7% |
| Adulteration | Free from artificial color and harmful additives |