India is the world’s largest producer of tamarind. Nutritional composition of tamarind fruit varies considerably. The tamarind fruit contains about 55 per cent pulp and 34 per cent seeds, and shell (pod) and fiber. The fruit is a good source of calcium, phosphorous and iron, excellent source of riboflavin, thiamin and niacin, but contains small amount of Vitamin A and C. The most outstanding characteristic of tamarind is its most acidic nature with total acidity range varying from 12.2 to 23.8 per cent as tartaric acid. When fruits are ripe, the pulp is rust-coloured and contains 38 per cent moisture. The tamarind pulp is either sun-dried or mixed with sugar and stored for several months with no table alteration in quality. It is used, especially for food preparation and for medicinal purposes. Traditional processing for household food preparation is widespread, whereas its commercial uses as pasteurized juices, tamarind paste are still relatively unknown and undeveloped. The edible pulp of ripe fruits is used as flavoring agent in soups, jams, chutneys, sauces and juices. The fruit pulp is the richest natural sources of tartaric acid and is the main acidulate used in the preparation of foods in India and other Asian countries.