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Produce Zimbabwe Tamarinds
Common Name Tamarindus indica, musika, tamarindo
Size The fruit is 12-15cm, tree 80-100ft in height, spread of 40ft and trunk circumference of 25ft
Variety Makham waan(seedless, sweet), manila sweet
Season Flowering time; November-march, dry weather for fruit development
Storage and Packing Plastic bags/ jute bags/ gunny bags, cool, dry and airtight conditions.
Transport Conditions Specialized, refrigerated trucks, low humidity, away from contaminants
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The tamarind tree, a leguminous tree, bears a pod-like, edible fruit that produces a sour pulp. This pulp is used for cooking. It is used in stews and rice dishes across the world as well as to make juices. Zimbabwe tamarinds are used for their medicinal properties due to their antioxidant and anti-inflammatory properties. The polyphenols in tamarind can protect you against heart disease, cancer and diabetes. It is also helpful in weight loss and can even reverse liver disease.

Zimbabwe tamarinds are locally known as musika. Other people also call it tamarindo. It is also scientifically known as Tamarindus indica. The genus Tamarindus is monotypic, meaning that it only has this one plant in its species.

Tamarinds are ever-green trees that usually grow very slowly but live very long. Under proper condition, the Zimbabwe tamarind tree can grow up to 100 feet high or at least 80 feet high with a spread of up to 35feet. It produces a dark brown fruit that is 12-15cm in height. This fruit is covered with a hard, dark brown husk.

There are two primary varieties of tamarind produced in Zimbabwe. Makham waan is the seedless, sweet type of tamarind and is usually of relatively superior quality. The other type is the manila sweet tamarind, which is the ordinary, dark brown, and sour kind of tamarind. With increased trade and migration, different varieties of tamarind are slowly making their way into the country.

Flowering occurs mostly between November and March each year and pollination starts to take place immediately. Pollination in tamarind trees is facilitated mainly by insects. Dry weather is significant for the proper development of the tamarind fruit. Harvesting is done immediately after the dry season. 

Fresh tamarind fruit is often dried using small scale dehydrators or in small scale farms, sundried. The shells fibers and seeds are then removed and the pulp is later packed in plastic bags, jute bags, or gunny bags for storage and marketing. The paste is stored in cool, dry areas in airtight conditions. Tamarind can be stored for close to a year if well stored before it begins to change color and depreciate in quality.

Tamarinds are transported by rail, road or air. Transportation is done using specialized, refrigerated trucks and containers to keep them fresh and to prevent them from molding. Keeping them refrigerated also extends their shelf life and upholds market quality. The containers are airtight to limit interaction with moisture, thus keeping them fresh for longer. Our Zimbabwe tamarind is also transported in containers that are not contaminated, making them very fit for consumption.

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Other Fruits and Vegetables from Zimbabwe: Zimbabwe Avocados, Zimbabwe Tamarinds,

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