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Tamarind is native to East Africa and Southern Asia. The tamarind tree grows wild throughout India, producing the pods from which the pulp like tamarind paste is extracted. It has a refreshingly sweet, sour and somewhat fruity flavor. Essential in South Indian and Gujurati cuisine, tamarind is used as a souring agent in lentil, sambars and rasams dishes.
Frequently Asked Questions
- Q: What is Rani Tamarind Paste and how is it used in cooking? A: Rani Tamarind Paste is a natural puree made from pure tamarind pulp, commonly used in South Indian and Gujarati cuisine. It adds a unique sweet and sour flavor to dishes such as lentil soups, sambars, rasams, and chutneys.
- Q: Is Rani Tamarind Paste suitable for vegans and those with dietary restrictions? A: Yes, Rani Tamarind Paste is 100% vegan, gluten-free, and contains no added sugars, preservatives, or artificial colors. It is also certified Kosher and Non-GMO, making it a great choice for those with dietary restrictions.
- Q: How should I store Rani Tamarind Paste after opening? A: After opening Rani Tamarind Paste, it is best to store it in a cool, dry place with the lid tightly closed. The plastic tub is designed to prevent leaks and spills, ensuring freshness and ease of storage.
- Q: What is the net weight of Rani Tamarind Paste and how is it packaged? A: Rani Tamarind Paste comes in a bulk package of 176 ounces (11 pounds or 5 kg). It is packaged in a durable plastic tub with a tight-fitting lid that includes a handle for easy transport and storage.
- Q: Can I use Rani Tamarind Paste in recipes other than Indian cuisine? A: Absolutely! Rani Tamarind Paste can be used in a variety of recipes beyond Indian cuisine. It works well in marinades, salad dressings, and even in desserts to add a tangy twist.

