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Lingwu, Yinchuan, Ningxia, China
© 2025 Sinochem Nanjing Corporation, All Right Reserved
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HS Code |
952403 |
| Scientific Name | Tamarindus indica |
| Common Name | Tamarind |
| Family | Fabaceae |
| Origin | Tropical Africa |
| Plant Type | Deciduous tree |
| Fruit Type | Pod |
| Edible Part | Pulp |
| Primary Use | Culinary and medicinal |
| Typical Height Meters | 12 to 18 |
| Taste | Sweet and sour |
| Color Of Pulp | Brown |
| Major Nutrient | Tartaric acid |
| Seed Content | Hard brown seeds |
| Growth Climate | Tropical and subtropical |
| Average Lifespan Years | 80 to 200 |
As an accredited Tamarindus Indica factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Tamarindus Indica powder, 500g, securely packed in a resealable, food-grade pouch with clear labeling and batch details for safety. |
| Storage | Tamarindus indica, commonly known as tamarind, should be stored in a cool, dry place, away from direct sunlight and moisture to preserve its quality. The seeds, pulp, or powder must be kept in airtight containers to prevent contamination and pest infestation. Ideal storage conditions ensure prolonged freshness and retain the tamarind's flavor, aroma, and medicinal properties. |
| Shipping | Tamarindus Indica (Tamarind) should be shipped in airtight, moisture-resistant containers to preserve quality. Ensure containers are properly labeled and comply with local and international regulations. Protect from direct sunlight and extreme temperatures during transport. Handle with care to avoid contamination or spillage, and verify documentation for safe, legal delivery. |
Competitive Tamarindus Indica prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615380400285 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615380400285
Email: admin@sinochem-nanjing.com
Lingwu, Yinchuan, Ningxia, China
