It is believed that the tamarind originated in tropical Africa and was brought to India thousands of years ago. The Tamarind is broadly developed and appropriated all through tropical nations and districts like India, Africa, Southern Asia, China and Taiwan.

Although the tamarind tree's fruit can be consumed raw, most dishes incorporate it. The outer shell's elongated shape is extremely distinctive and hard to miss. The shell of the organic product is 12-15cm long and shaded brown. The fruit's flavor can only be described as sour and sweet. The tamarind is loaded with useful properties like vitamin B, calcium and is high in acids and sugar. Tamarind is well-known as a fruit with healing properties that can be used to treat a variety of ailments.

Along with chilli, lemongrass, and lime, tamarind is one of the most common ingredients in Thai cuisine. A Tamarind Paste that is utilized in numerous Thai curries is widely distributed with the fruit. Tamarind is typically packed and sold as a paste in markets and supermarkets after being dried, either with or without seeds. Pour three or four teaspoons of water over the tamarind paste in a Thai curry to enhance its flavor, then squeeze the paste to extract the flavor and add it to the curry.