Different Types of Cooking: There are a particular type of cooking for any region or place that there is. So too is India. Typically seen as a melting pot of cultures and religions, there is a variety of cooking habits on offer. Usually, there would be the staple diet and then the food during special occasions and festivities. Most South Indian homes rely on rice to be a nutrient of choice during the better part of the year. While in most northern parts of the country, people use a diet that is rich in wheat flour. Tamarind has been mentioned in ancient texts as having medicinal value and would at times be included in producing formulations in Ayurveda and supporting treatments. As the use of tamarind is mainly localized in South India, it is only natural that most tamarind producers too are located here.
The importance of Preservation: There are a lot of fruits and vegetables that are seasonal in nature. Most times the preservation of such fruits is necessary for the off seasons. It was only recently that preservation techniques like refrigeration and such methods came into vogue. Thus it was left to traditional methods to help preserve taste and form of food. It has been recorded since millennia that tamarind fruit and its extracts are used extensively in the preservation of food and off-season fruits. One common method was to make out pickles and chutneys with them. The preservative properties of tamarind fruit made its use in such preparations inevitable. The added taste of the tamarind fruit gives the pickles a new tanginess. In time tamarind became an essential additive to pickles and other dishes needing a tangy flavor.
The uniqueness of Tamarind: The unique flavor that the tamarind fruit possess makes it an attractive ingredient in a number of tasteful dishes in India. With the ability to be sweet or sour and at times combining together to give a typical tamarind taste makes this a unique product by itself. Indian tamarind suppliers have quite successfully in the past, been able to keep up with the demand for good tamarind fruit. With large swathes of land under full-time tamarind cultivation, there is never going to a shortage in supply. More importantly, the resilience of the produced tree to drought and dry conditions makes sure that the tamarind is always available in the market.
Conclusion: With a typical taste that is of the tamarind, there are not many products that could come up to the taste offered by the fruit. Needing little preservation, the fruit can be kept in good condition for ages together. The all-round application of the tamarind fruit makes it a sure set winner in Indian cuisine.