TAMARIND (PREORDER)

~30 lbs Tamarind aka "Imli", "Tamarindo", "Tamrind", "Luo-Wang-Zi", "Suan-Jiao", "Tai-Guo-Tian-Jiao", "罗望子", "酸角", "泰国甜角", "羅望子" Tamarind looks like a large curved bean pod with a brown shell. The flesh is greenish turning brown when mature with white seeds. The taste is sweet and sour and has a texture similar to date. Tamarind is a popular ingredient in Indian and Thai cuisine. Tamarind is available year-round. Handling Tip Selection Tamarind has whole pods with few cracks. Tamarind shell is brittle and easily broken when fully ripe. Look for soft flesh as the flesh becomes hard when tamarind overripens. Storage Tamarind should be stored at 50°F (10°C) with a relative humidity of eighty-five to ninety percent and no mist. The typical shelf life is up to three months. Tamarind is sensitive to ethylene, a naturally occurring gas that regulates ripening. Do not store tamarind with high ethylene-producing products to extend shelf life. Tamarind produces a low level of ethylene. Tamarind is sensitive to chilling injury that leads to a decrease in the quality of the fruit. Stored tamarind under optimal storage conditions to avoid chilling injury.