Constituents

The chemical composition of the tamarind pulp comprises rich content of pectin, monosaccharides and organic acids, primarily potassium hydrogen tartrate. In addition, other organic acids, such as free acids, including tartaric acid, citric acid and malic acid are also present in the tamarind fruit pulp. Acids comprise almost 12 per cent to 15 per cent of the tamarind pulp. Tamarind has an exclusive fragrance and this is attributed to the presence of pyrazinen and thiazols as well as an essential oil in the pulp. The essential oil found in the tamarind fruit pulp is in low concentration and contains monoterpenoids and aromatic cinnamates.