Tamarind is a popular plant in Vietnam, the fruit of the tamarind tree has only a sour taste as its characteristics, absolutely no other flavors. Tamarind is very good for users’ health and can be used as a seasoning to prepare many delicious and attractive dishes.
Young tamarind has a very sour taste while ripe tamarind is less acidic. According to scientific research, tamarind is very rich in vitamin C, vitamin B, contains about 14% tartaric acid and a small amount of malic acid… These active ingredients have the effect of stimulating taste, improving poor appetite, fatigue caused by Heatstroke, nausea during pregnancy. The sour taste of tamarind helps to cool down, rehydrate, electrolytes, provide minerals and vitamins. Tamarind is a rustic spice, in the summer it is sold a lot in markets.
Immature tamarind fruit will be green, when it is old it will turn sandy brown and larger. The mature tamarind will be dry and dark brown in color, with shiny black seeds inside. When still green, tamarind meat has a sour taste, when it is old, tamarind meat is sweeter, richer and less sour.