What Chemical is Present in Tamarind? The Key to its Tangy Flavor
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4 min read
Tamarind fruit pulp contains a significant amount of tartaric acid, which can range from 8% to 18%, making it one of the richest natural sources of this organic compound. This high concentration is the secret behind the fruit's characteristic sharp, sour, and tangy taste that is prized in cuisines around the world.
