Tamarind is a sticky brown acidic pulp from the pod of a tree of the pea family, widely used as a flavouring in Asian cooking. The flavours of the tamarind fruit range from sweet and sour to tangy and tart. The flavours depend on how ripe the fruit is. The more it ripens, the sweeter it gets. Tamarind is a rich source of magnesium. It also contains more calcium than many plant foods. The combination of these two minerals, plus weight-bearing exercise, could help prevent osteoporosis and bone fractures. The body requires vitamin D to use calcium. Tamarind is a rich source of antioxidants. It may have anticancer properties, improve heart health and cholesterol, Offers liver protective benefits. Tamarind Provides natural antimicrobial benefits and may offer anti-diabetic effects.