HUMAN NUTRITION

Detailed explanation-1: -Sour tamarind, or green, unripe tamarind, is the most tart and acidic. Ripe tamarind is brown, with a pleasantly strong sour taste.

Detailed explanation-2: -The flavor of the tamarind fruit ranges from sweet and sour to tangy and tart. The flavor depends on how ripe the fruit is. The more it ripens, the sweeter it gets. Similar to tart citrus fruit, the flavor will also depend on what the fruit is mixed with.

Detailed explanation-3: -Tamarind tastes extremely sour while sweet tamarind is sweet, as the name suggests. Tamarind pulp is also used to make tamarind juice, candy, chutney and all sorts of tamarind preserves, which usually has a bite of spicy flavor from chili. Tamarind fruit grows on a tamarind tree, which can be up to 15-25 meters tall.

Detailed explanation-4: -The tamarind tree is native to Asia and Africa, but it also grows in tropical climates around the world. It produces pods of fruit that taste sweet and sour when ripe and even more sour when unripe or dried. India and Thailand produce the most tamarind, and it holds a prominent place in their cooking.

Detailed explanation-5: -Sour taste is one of five major taste qualities perceived by humans, along with salty, sweet, umami (savoury) and bitter [1].