Tamarind (Thailand)

Description

Tamarind (Thailand) (املی تھائی لینڈ)

Our Thailand imli is a soft, dark and sour sweet tamarind pulp. It is perfect for chutney, sharbat and daal.

Quick facts

Below are the ways Imli Thailand is valued in Pakistani homes and kitchens. This is traditional and general information, not medical advice.

15 ways to use Imli Thailand

1. Imli juice: Soak 50 g pulp in warm water for 20 minutes, mash and strain.
2. Imli aloo bukhara sharbat: Mix juice with aloo bukhara, sugar and cold water.
3. Sweet chutney: Cook juice with gur, sonth and roasted zeera.
4. Pakora chutney: Serve with pakoray and samosay.
5. Chaat: Drizzle over chana chaat and dahi baray.
6. Daal: Add a spoon of juice to daal.
7. Sambar: Use for sour taste in sambar.
8. Fish curry: Add to fish salan.
9. Karahi: A little juice lifts karahi flavour.
10. Imli goli: Make sweet and sour imli candy.
11. Glaze: Mix with honey for a sticky glaze on chicken.
12. Iftar drink: Serve imli sharbat at iftar.
13. Freezer cubes: Freeze juice in ice cube trays.
14. Brass cleaning: Rub pulp on brass and rinse.
15. Storage: Keep pulp in a cool, dry place.

20 benefits and traditional uses of Imli Thailand

1. Sour flavour king: The main souring agent in Pakistani cooking.
2. Imli aloo bukhara sharbat: The famous summer drink.
3. Chutney base: Makes sweet and sour chutney for pakoray and samosay.
4. Chaat and dahi baray: Essential in street food flavours.
5. Cooling drink tradition: Taken in summer to beat the heat.
6. Digestive tradition: Used in the tradition after heavy meals.
7. Natural fruit acid: Gives sourness without vinegar.
8. Daal and sambar: Adds tang to daal and sambar.
9. Fish and meat: Used in some fish and meat marinades.
10. Loss of appetite tradition: Traditionally used to wake up appetite.
11. Unani use: Mentioned in Unani books as cooling.
12. Ramadan favourite: Popular in iftar drinks.
13. Candy and snacks: Used in homemade imli goli.
14. Thailand quality: Soft, meaty pulp with good sour sweet balance.
15. Few seeds: Easy to soak and strain.
16. Natural preservative: Keeps well without chemicals.
17. Brass cleaning: Imli pulp is an old home trick for cleaning brass.
18. Pairs with gur: Classic with jaggery in chutney.
19. Long shelf life: Keeps for months in a cool place.
20. Family favourite: Loved by all ages.

Buying tip: Good imli pulp is dark brown, soft and sticky with a strong sour smell. Very dry, hard or sugary pulp is old.

Why buy from Maqsood Herbal Store

We have been in the herbal trade since 2005. Every item is checked for correct identity, colour, smell and cleanliness, and packed fresh after you order. We deliver all over Pakistan within 3 days for a flat Rs 300. You can pay by Cash on Delivery, JazzCash or Easypaisa. Sealed items can be returned within 7 days.

Storage

Keep in a cool, dry place in an airtight container, away from direct sunlight and moisture. Always use a dry spoon.

Please see a doctor

Traditional use is not the same as proven medical treatment. Please see a doctor or a qualified hakeem before using any herb for a health problem, especially if you are pregnant or breastfeeding, giving it to a child, taking regular medicine, or have a long term illness. Stop use and see a doctor if you notice any allergy or side effect.

Need guidance? WhatsApp Hakeem Rizwan Maqsood at +92 301 7531564, daily from 9 AM to 9 PM.

Urdu mein khulasa

املی تھائی لینڈ: مقصود ہربل اسٹور سے اصل اور صاف مال، احتیاط سے پیک کیا گیا۔ کسی بیماری میں استعمال سے پہلے ڈاکٹر یا حکیم سے مشورہ ضرور کریں۔ پورے پاکستان میں 300 روپے ڈیلیوری، کیش آن ڈیلیوری دستیاب۔

Disclaimer: This product is not intended to diagnose, treat, cure or prevent any disease. The information on this page describes traditional use only and is not medical advice.