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| Tamarind Tree |
Botanical
Name; Tamarind indica L.
Local
Names; Siyambala; Sinhala Puli; Tamil
Recommended
Varieties – Local cultivars
Nutritive
values – Rich in energy, Thiamine, calcium, phosphorous and riboflavin
Medicinal
Value/Uses
- Used for increasing appetite, as a laxative, and in facilitating digestion
Why
are they unique?
Tamarind
is well known in Sri Lanka from very early days. Tamarind is cultivated as naturally
in forests and home gardens. Many countries in Asia use tamarind to add acidity
to food.
- Shape: Elongated Pod
- Colour: Ripe fruit rind light brown, pulp light brown
- Taste: Sweet and fragrant
Storage
- Dry fruit can be stored at room temperature for several months
Potential
for Tamarind fruit processing industry
Tamarind
fruit processing industry in Sri Lanka is still not properly developed. Tamarind
can be used to produce different value added products such as RTS, cordial,
juices, chutney, pickles. These value added products can be produced by either
cottage level or large scale level. In addition to that research and
development activities should initiate to identify maturity index for different
types of Tamarind storage methods, environmental and consumer friendly ripening
methods, development of value added products with enhanced shelf life and
preserve nutritional quality etc.
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| Tamarind Fruit |
Reference
- Tropical fruits of Sri Lanka, Department of Agriculture, Sri Lanka
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