Imli Pani uses Imli (Tamarind) “Indian date” comes from the tamarind tree produces edible, pod-like fruit which are extensively used in various cuisines around the world. The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, B vitamins, and, interestingly for a fruit, calcium. Tamarind comes from sub continent of India, Africa, Latin America, Caribbean, South-East Asia, USA. The largest consumers and commercial producers of tamarind are Africa, Mexico and Asia.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks. In Western cuisine, it is found in Worcestershire sauce and HP sauce.
Along with tamarind, sugar and spices are added to (regional) taste for chutneys for a bitter-sweet flavour. The immature pods and flowers are also pickled and used as a side dish.