Tamarind grows in seeds as a soft, dark brown colored pod with black colour seeds wrapped inside it. The tree produces bean-like pods filled with seeds surrounded by a fibrous pulp. The pulp of the young fruit is green and sour. As it ripens, the juicy pulp becomes paste. Laxmi Tamarind goes a long way when it comes to adding flavor to a dish. Because of its distinct sweet and sour taste it seasons, balances, and complements the flavors of many dishes.

Laxmi Tamarind Slab has a wide range of health benefits, including ample vitamin C, because of which it can reduce fevers and high acidity that acts as a coolant and is useful to help regulate body temperatures in the hot equatorial climates where it is grown. Tamarind is a good source of antioxidants that can protect different organs of the body. Tamarind is a rich source of vitamin C, fibre, and other nutrients necessary for good health. It contains a good amount of magnesium, an important mineral that plays a role in over 600 functions in the body.Tamarind also contains potassium, along with other active ingredients, relieves constipation. 

A couple of tablespoons of Tamarind could bring a sour quality to a sweet side dish like chutney. The most well known use of tamarind is in making sambar-a delicacy made in most South Indian households almost daily. Tamarind rice is a well known South Indian tangy, spicy rice preparation. The well known roadside snack panipuri makes use of loads of imli so as to get the authentic taste of its pain. 

It is better to store tamarind in non-raective glass or earthen jars so as to retain their taste and color. One of the simplest ways to extract the pulp of this fruit is by soaking it. If you use tamarind in cooking every day.