The tamarinds of India fruit with longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. It is also found with common names (tatul) in Bangladesh.The tamarind is best described as sweet and sour in taste, and high in acid, sugar, vitamin B and interestingly for a fruit, calcium. The ripened fruit is considered the more palatable as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice-creams and all manner of snack. It is also consumed as a natural laxative. The fruit of the tamarind is most commonly reserved for consumption, whether raw or cooked or prepared in some other manner, according to the regional and cultural palate.
3 comments:
Can you post pictures of Bettun? It's a sour fruit with a small seed inside.
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