92 TAMARINDUS INDICA 



the fruit (Tamarindi Pulpa) (I. P.). TAMARINDUS; the preserved 

 fruit (U. S. P.). 



Preservation of Tamarinds. Before being exported, tamarinds 

 always undergo some preparation, which varies, however, in 

 different countries. Thus, the usual mode of preserving them in 

 the West Indies is, to remove the shell or epicarp from the ripe 

 fruit, and to place alternate layers of the shelled fruit and powdered 

 sugar in a cask or jar, and then to pour boiling syrup over them 

 till the cask or jar is full ; or they are simply placed ' in layers in 

 a cask, and boiling syrup poured over them. In the East Indies, 

 it is the usual practice to prepare the fruits by simply removing 

 their outer shell, and pressing the remaining portions together 

 into a mass. The pulp of West Indian Tamarinds is alone official in 

 the British Pharmacopoeia, and in the Pharmacopoeia of the United 

 States ; but on the Continent of Europe, the pulp of East Indian 

 Tamarinds is only employed for medicinal purposes. 



Kinds of Tamarinds. In commerce the two kinds of tamarinds 

 as thus preserved, the former with sugar, the latter without, are 

 distinguished as West Indian and East Indian Tamarinds, the 

 characters of which are as follows : 



1. West Indian Tamarinds. These, which are also called 

 Brown or Red Tamarinds, are found in the form of a reddish- 

 brown, moist, sugary mass, enclosing strong fibres, and brown 

 shining seeds, each of which is enclosed in a membranous coat; 

 they have a very agreeable, refreshing, sub-acid taste. This kind of 

 tamarinds is said to be sometimes prepared in copper vessels, and 

 to be therefore liable to contamination with that metal, to detect 

 which a piece of bright iron should be left in contact with the 

 pulp for an hour, when copper, if present, will be deposited on it. 

 West Indian Tamarinds is the kind usually found in the shops in 

 this country and the United States, and is, as already stated, the 

 only official kind. 



2. East Indian Tamarinds. These are also termed Black 

 Tamarinds, and are found in the form of a firm, clammy, brown 

 or black mass, consisting of the pulp and seeds, mixed with strong 

 fibres and some remains of the shell. They have a very acid taste. 



