Tamarind Seeds Dealers in Jaipur

uses :   Culinary uses   The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.   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 snacks. In Western cuisine, it is found in Worcestershire sauceand HP sauce. In Karnataka, India, the tamarind, called hunasae hannu, is used in saaru (lentil soup), sambhar or sambar (vegetable soup), gojju (sauce), and several types of chutneys.   Traditional medicinal uses   Throughout Southeast Asia, fruit of the tamarind is used a poultice applied to foreheads of fever sufferers. Based on human study, tamarind intake may delay the progression of skeletal fluorosis by enhancing excretion of fluoride. However, additional research is needed to confirm these results.