Dried Seedless Tamarind (CFR)

Thai Dried Seedless Tamarind

Tamarind has long been valued in Asia as one of the most unusual fruits with a bright sweet and sour taste and high nutritional value. However, not every dried tamarind can be called truly premium. Our product — Thai Dried Seedless Tamarind — is the result of careful selection and gentle manual processing, which places it in the premium category.

Firstly, a special variety of sweet tamarind grown in Phetchabun province is used — a region considered the standard for quality and taste. Climatic conditions, soils, and a long-standing cultivation tradition make the fruits especially sweet and aromatic.

Secondly, each fruit segment undergoes manual deseeding and integrity checks. This is a labor-intensive process that requires care and attention to detail: the fruits are not subjected to mechanical damage, do not lose their shape, and retain all their natural juiciness.

Thirdly, the product is prepared under strict hygienic conditions. We can say with a smile: no one breathes, coughs, sneezes, and, of course, farts on it. Every step — from harvesting to packaging — is controlled so that the consumer receives only a clean, safe, and healthy product.

Fourthly, packaging plays an important role: a transparent box highlights the beauty and neatness of the fruit layout, protects them from external influences, and preserves freshness. This is not just a "bulk" product — it is a product that can be confidently gifted, taken on a trip, or served as an exquisite treat.

Thus, Thai Dried Seedless Tamarind is not just dried tamarind. It is a carefully selected, cleaned, and gently packaged fruit that embodies the highest standard of quality of Thai fruits. Its premium status lies not only in taste but also in the philosophy of respect for the consumer: only the best, only natural, only with soul.

Product Name: Тамаринд сушёный без косточек, Tamarindus indica, Dried Seedless Tamarind, Getrockneter Tamarinde ohne Kerne, Tamarind séché sans noyaux, Tamarindo seco sin semillas, มะขามหวานอบแห้งไร้เมล็ด

Synonyms: sweet tamarind, sour date, Indian date.

Used Parts: fruit pulp, seeds (limited in pharmaceuticals), leaves (limited in traditional medicine), roots and bark (in ethnopharmacology).

Nutritional Value of the Product: carbohydrates, proteins, dietary fiber, vitamin C, B vitamins (B1, B2, B3), calcium, potassium, magnesium, phosphorus, iron, copper, antioxidants (polyphenols, flavonoids, organic acids).

Main Beneficial Properties of the Product: antioxidant action, anti-inflammatory action, improvement of digestion, mild laxative effect, support of the cardiovascular system, antibacterial action, hypolipidemic action, regulation of blood sugar levels.

Useful for Diseases: chronic constipation, hyperlipidemia, arterial hypertension, type 2 diabetes, obesity, chronic gastritis with low acidity, iron deficiency anemia, atherosclerosis.

Contraindicated for Diseases: allergy to tamarind, gastric and duodenal ulcers in the acute stage, irritable bowel syndrome with diarrhea, chronic renal failure (with excessive consumption), gout.

Culinary Uses: sauces, marinades, soups, curries, refreshing drinks, desserts, sweets, confectionery.

Forms and Processed Products: dried fruits, paste, concentrate, powder, syrup, fermented products.

Geography of Use and Dietary Traditions

Tamarind is traditionally used in countries of South and Southeast Asia, Africa, and Latin America. In India, it is part of curries, chutneys, and sweet and sour sauces. In Thailand and Cambodia, tamarind is used in traditional soups and pad thai noodles, giving a characteristic sweet and sour taste. In Mexico and Latin American countries, refreshing drinks and sweets are prepared based on tamarind. African peoples use it in traditional sour soups and dried snacks. Since ancient times, tamarind fruits have been considered not only a food product but also a medicinal remedy used in Ayurveda and traditional Chinese medicine to normalize digestion and reduce fever. Today, tamarind is an important element of world gastronomy, valued as a natural seasoning and ingredient of functional nutrition.

Toxicity and Food Safety

Tamarind is considered a safe product when consumed in moderation. Allergies are rare. Antinutrients (phytic acid, tannins) may reduce the absorption of some minerals, but overall the product is well tolerated. It is important to observe the dosage for diabetes and kidney diseases.

Product Composition: 100% pulp of sweet Dried Seedless Tamarind.

Culinary Recipes with Dried Seedless Tamarind

Recipe 1. Thai Pad Thai Sauce

• Ingredients: 100 g dried seedless tamarind, 250 ml water, 50 g palm sugar, 30 ml fish sauce, 2 g dried chili pepper.
• Preparation method: Soak tamarind in hot water at 70—80 °C for 20 minutes, mash the pulp and strain through a sieve, mix the resulting paste with sugar, fish sauce, and chili, simmer over low heat for 10 minutes until thickened.
• Nutritional value of the dish: 120 kcal, protein 2 g, fat 0 g, carbohydrates 28 g per 50 g serving.
• Culinary features: Traditional ingredient in Thai pad thai noodles, used in Thai street and restaurant cuisine.

Recipe 2. Refreshing "Aguas de Tamarindo" Drink (Mexico)

• Ingredients: 200 g dried seedless tamarind, 1.5 l water, 100 g cane sugar, 200 g ice.
• Preparation method: Soak tamarind in hot water at 80 °C for 15 minutes, mash and strain the pulp, add water and sugar, mix thoroughly, chill and serve with ice.
• Nutritional value of the dish: 90 kcal, protein 1 g, fat 0 g, carbohydrates 22 g per 250 ml serving.
• Culinary features: Traditional Mexican "Aguas Frescas" drink, popular in street vending and home cooking.

Recipe 3. Indian Tamarind Chutney

• Ingredients: 150 g dried seedless tamarind, 300 ml water, 70 g cane sugar, 5 g ground coriander, 3 g ground cumin, 3 g salt, 2 g red chili powder.
• Preparation method: Soak tamarind in water at 70 °C for 20 minutes, strain through a sieve, mix with sugar and spices, simmer over low heat for 15 minutes until thickened. Cool and store in the refrigerator.
• Nutritional value of the dish: 80 kcal, protein 1 g, fat 0 g, carbohydrates 20 g per 40 g serving.
• Culinary features: Traditional sauce of Northern India, served with samosas, pakoras, and rice dishes.

Recipe 4. Thai Sweet and Sour Fish Curry (Kaeng Som)

• Ingredients: 400 g white fish fillet, 30 g red curry paste, 80 g dried seedless tamarind, 700 ml water, 25 ml fish sauce, 15 g palm sugar, 100 g pineapple, 80 g long green beans.
• Preparation method: Soak tamarind, prepare a concentrate, mix with water and curry paste, add fish and vegetables, simmer for 15—20 minutes at 90—95 °C. Add fish sauce and sugar at the end.
• Nutritional value of the dish: 200 kcal, protein 18 g, fat 6 g, carbohydrates 15 g per 250 g serving.
• Culinary features: One of the popular home-cooked dishes of Thailand, known for its refreshing sweet and sour taste.

Recipe 5. African Peanut Soup with Tamarind (Nigeria)

• Ingredients: 100 g dried seedless tamarind, 150 g peanut butter, 400 g chicken meat, 200 g tomatoes, 100 g onion, 10 g garlic, 5 g hot pepper, 1 l water, 5 g salt.
• Preparation method: Soak tamarind, strain, add to boiling chicken broth, add peanut butter and chopped vegetables, cook for 30 minutes at 90 °C until thickened. Serve hot.
• Nutritional value of the dish: 280 kcal, protein 20 g, fat 15 g, carbohydrates 18 g per 300 g serving.
• Culinary features: Traditional Nigerian dish, combines the sweet and sourness of tamarind with the richness of peanuts.

Recipe 6. Vietnamese Dessert "Che Me Chua" (Sweet Soup with Tamarind and Peanuts)

• Ingredients: 120 g dried seedless tamarind, 600 ml water, 80 g cane sugar, 50 g tapioca (pearls), 30 g roasted peanuts, 100 ml coconut milk.
• Preparation method: Soak tamarind, strain, mix with water and sugar, bring to a boil, add cooked tapioca pearls, simmer for 10 minutes at 85 °C. Serve with coconut milk and peanuts.
• Nutritional value of the dish: 190 kcal, protein 3 g, fat 6 g, carbohydrates 32 g per 200 ml serving.
• Culinary features: Traditional dessert of Southern Vietnam, served chilled in hot weather.