Tamarind fruit pulp which is sweetish and sharp in flavor is used for serving chutneys, curries, sauces and soups. Pulp is a carminative and laxative given as combination in biliousness and flushed conditions. As its anti-scorbatic properties, pulp is used by sailors in place of lime or lemon juice. Tamarind is an important ingredient in many south Indian food preparations such as tamarind rice, rasam, and sambar and tamarind chutney.

Benefits:

Tamarind fruit pulp is rich in antioxidants and hence helps fight against cancer. Tamarind is rich in Vitamin C and hence protects against Vitamin C deficiency. Pulp has several medicinal properties also.