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Out of 52 spices under perview of the Spices Board of India, tamarind is one of the most economically important and common acidulant tree spices grown in tropics and sub-tropics including India. Every part of the tree is useful, but the most important is its fruit. The fruit pulp is extensively used in culinary preparation specially in the South Indian dishes such as Sambhar, Rasam, Chutney as an important ingredient for its sweety-sour taste. It is the richest source of tartaric acid (8-18%) and is the cheapest acidulant for foods in India. Tamarind seed (kernel), leaves, flowers, unripe fruits and bark are also of immense importance specially for medicinal and industrial uses. India earns ∼Rs 50 crores of annual foreign exchange by exporting value added products such as tamarind concentrate, tamarind powder, pickles, tamarind paste and also from seed kernel powder. The technology for preparation of beverage …