Peruma Groups Cooking Tamarind / Puli / Seedless Tamarind

🌿 Cooking Tamarind (Puli) – Seedless, Natural

📖 Description

Tamarind, also called Puli in South India, is a tangy, naturally sour fruit used extensively in Indian, Southeast Asian, and Middle Eastern cuisines. Seedless tamarind is preferred for easy cooking as it does not require deseeding. It adds a unique tangy flavor to dishes like sambar, rasam, chutneys, curries, and rice preparations. It is rich in organic acids, fiber, and antioxidants.

✨ Highlight

Seedless & natural – ready for cooking

Adds tangy flavor & aroma

Rich in fiber, vitamins & antioxidants

Essential in South Indian & Asian dishes

🌟 Benefits

1. Aids digestion and relieves constipation.

2. Supports liver health and detoxification.

3. Contains antioxidants – fights free radicals.

4. Helps maintain heart health by regulating cholesterol.

5. Boosts appetite & flavor naturally.

6. Natural anti-inflammatory properties.

🏷 Keywords

Tamarind, Puli, Seedless Tamarind, Natural Tamarind, Cooking Tamarind, Souring Agent, Tangy Fruit, South Indian Ingredient

🌱 Care Tips

Store in a cool, dry place in an airtight container.

Avoid moisture to prevent mold formation.

Can be kept in the refrigerator for longer shelf life.

Use small pieces at a time and soak in water for easier extraction.

Best used within 6–12 months for optimum flavor.

Cooking Tamarind / புளி  /  പുളി  /  इमली  /  పులి  /  ಹುಣಸು