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Product Details

  • Ceylon Tamarind (Tamarindus indica) – Natural Sour Fruit from Sri Lanka 1
  • Ceylon Tamarind (Tamarindus indica) – Natural Sour Fruit from Sri Lanka 2
  • Ceylon Tamarind (Tamarindus indica) – Natural Sour Fruit from Sri Lanka 3
  • Ceylon Tamarind (Tamarindus indica) – Natural Sour Fruit from Sri Lanka 4

Ceylon Tamarind (Tamarindus indica) – Natural Sour Fruit from Sri Lanka

Introduction

Sri Lanka's tropical climate and fertile dry-zone plains produce premium-grade Ceylon Tamarind, cherished globally for its rich tangy flavor, dark pulp, and natural tartaric acid content. Harvested from long-lived tamarind trees (Tamarindus indica), the fruit is a key ingredient in both culinary and industrial applications, prized for its flavor-enhancing, preservative, and nutraceutical properties.

Main cultivation and wild collection areas include:

  • Anuradhapura, Monaragala, Kurunegala, Hambantota, and Puttalam

The hot and dry climate produces pods with dense pulp and high acidity—ideal for export as whole pods, deseeded pulp, paste, or powder.

Botanical Overview
Botanical Name Tamarindus indica L.
Family Fabaceae
Common Names Ceylon Tamarind, Indian Date
Plant Description Large evergreen tree (up to 20 m) producing brown, curved pods containing sticky, dark-brown pulp and shiny seeds.
Harvesting Method Fully matured pods are hand-picked, deseeded, cleaned, and sun- or mechanically dried to preserve flavor and shelf life.
Key Chemical Constituents
  • Tartaric Acid (8–12%) – responsible for characteristic sourness and strong antioxidant properties.
  • Malic and Citric Acids – contribute to tangy flavor.
  • Sugars (25–30%) – mainly glucose and fructose.
  • Pectin, Fiber, and Polyphenols – support functional and nutraceutical applications.
Functional Benefits
  • Culinary: Natural souring agent for sauces, curries, chutneys, and beverages.
  • Nutraceutical / Pharmaceutical: Aids digestion, antioxidant, mild laxative, and cholesterol-lowering properties.
  • Industrial: Used in confectionery, beverages, and natural preservatives.
Grades & Specifications
Parameter Whole Pod Pulp (Deseeded / Pressed) Tamarind Powder
Moisture % (max.) 15 12 8
Tartaric Acid % (typical) 8–12 8–12 8–10
Sugar % (approx.) 25–30 25–30 20–25
Color Brown shell Dark brown pulp Light brown
Texture Firm, sticky Soft, fibrous Fine powder
Treatment Options Sun-dried / Air-dried / Steam-sterilized Same Same
Microbiological Limits Salmonella – Absent/25 g; TPC < 10⁵ CFU/g
Packaging Sizes 25 kg / 50 kg bags 5 kg – 25 kg packs 500 g – 25 kg pouches
Certifications & Compliance
  • ISO 22000, HACCP, GMP, Organic (EU/USDA)
  • Conforms to ASTA / AOAC standards for spice products.
  • COA and Phytosanitary Certificate issued with each lot.
Packaging Formats
  • Dried Rind / Slices: 25 kg poly-lined jute bags or kraft paper sacks.
  • Powder / Extract: Vacuum-sealed or nitrogen-flushed multilayer pouches or fiber drums with inner liner.
Labeling Requirements
  • Product Name: Ceylon Tamarind (Tamarindus indica)
  • Origin: Product of Sri Lanka
  • Batch / Lot No., Net Weight, Production & Expiry Dates
  • Treatment / Certification Details
Storage & Shelf Life

Store in cool, dry conditions (< 25°C).

  • Shelf Life: Whole / Sliced – 24 months; Powder / Extract – 18 months.
Quality Control & Traceability
  • Pre-shipment testing for HCA %, moisture, microbiology, and pesticide residues.
  • Traceable to registered smallholder farmer clusters.
Export Documentation
  • Commercial Invoice
  • Packing List
  • Certificate of Origin
  • Phytosanitary Certificate
  • Fumigation / Treatment Certificate
  • Certificate of Analysis (COA)
  • Bill of Lading / Airway Bill
Logistics & Containerization
Container Type Typical Load Notes
20-ft FCL 12–14 MT Moisture-control desiccants used
40-ft FCL 25–27 MT Temperature-monitored optional
Shipping Terms FOB / CIF Colombo – Negotiable per buyer requirement
Global Applications
  • Food Industry: Used in chutneys, sauces, juices, marinades, and candies.
  • Industrial Processing: Tamarind paste and concentrate for mass food production.
  • Nutraceuticals: Used in digestive and antioxidant supplements.
Advantages of Sourcing from Sri Lanka
  • Naturally high tartaric acid content for stronger souring capacity.
  • Uniform color and moisture control through sustainable processing.
  • Certified food-safety and organic compliance.
  • Availability in whole, pulp, and powder forms.
  • OEM / private-label packaging options for global buyers.