Tamarind paste or Tamarind concentrate is manufactured from high-quality tamarind fruits. Tamarind paste is manufactured under a stringent quality process and experienced professionals. Tamarind is a sour fruit that is indigenous to tropical Africa. Tamarind is popular in South East Asia, India, North Africa, Central America, and Mexico. It is extensively cultivated in India, Bangladesh, Srilanka, and South American countries.
Tamarind paste Specification
| Parameter Group | Range Value |
|---|---|
| PHYSICAL & CHEMICAL | |
| Refractometric Brix @ 20 Deg Cel | Minimum 50 – 55° |
| Acidity As % And. Citric Acid | 8.0 – 12.0 |
| pH As Natural | 2.00 – 3.00 |
| Consistency – Bostwick (20 ± 2°C ) | 2 – 3 Cm/30 sec |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | NMT 10 Per 10gm |
| MICROBIOLOGICAL | |
|---|---|
| Total Plate Count CFU / ml | <10 |
| Yeast & Mould Count CFU / ml | <10 |
| Coliform Count Per ml | Absent |
| E.Coli | Absent |
| ORGANOLEPTIC | |
| Colour | Brown |
| Flavour & Aroma | Typical of ripe Tamarind without any off flavour |
| Taste | Characteristics of ripe Tamarind Fruits |
| Appearance | Homogenous Paste, Thick & free of any foreign matter |
| PACKING |
|---|
| Tamarind Paste is packed thermally in LDPE Liners placed on HDPE Drums |
CONTAINER LOADING
| 180 Drums Per 20’ Container (With Pallet) or 270 Drums Per 20’ Container (Without pallet) |
| Product net weight: Product Net weight: 50 Kg / 200 kgs / or as per customer requirement. |
| Tomato paste or concentrate should be stored at ambient temperature and not below 40C. Avoid exposure to higher temperatures and sunlight. HSN Code: |
| SHELF – LIFE |
| Best before 24 months from the date of manufacturing |