Tamarind variety · Regional type
Jagdish
Maharashtra · Local farmer selection
Sweet-sour balanced flavour; high yielding. Suited for both fresh consumption and processing into chutneys, pastes, and beverages.
Key facts
| Type | Regional type |
|---|---|
| Origin | Maharashtra |
| Breeder / source | Local farmer selection |
| Yield | High yielding variety (specific figures not documented) |
| Distinctive features | Sweet-sour balanced taste; high yield |
| Grown in | Maharashtra; Deccan region |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Jagdish in detail
A sweet-sour balanced tamarind from a farmer selection in Maharashtra, valued for high yield and suited to both fresh consumption and processing into chutneys, pastes, and beverages.
Origin & story
Jagdish comes from local farmer selection in Maharashtra, one of India's tamarind-growing regions. It is a regional type rather than a formally released university variety, reflecting growers' practical choice of a reliable, balanced-flavour fruit.
How it grows
Tamarind in this region is generally grown under rainfed conditions and does best on deep, well-draining soils, though the tree tolerates poorer substrates. Across much of India tamarind pods ripen through the hot, dry months. Specific planting density, harvest window, pod size, and pulp recovery figures for Jagdish are not published in the sources reviewed.
Quality & character
The pulp is described as balancing tartness with underlying sweetness rather than being aggressively sour, which makes it versatile across uses such as chutneys and pastes. Exact pulp content, acidity, and colour figures specific to this variety are not published.
Why it matters to buyers
The balanced sweet-sour profile suits fresh sale to local processors for chutney, paste, and concentrate work and can reduce the need for added jaggery in chutneys. High yield is the variety's main selling point. Treat it as a reliable mid-market type rather than a premium-sweet varietal.
About tamarind
Tamarind has been cultivated in India for centuries, from the dry zones of Rajasthan to the humid southern spice gardens. Today, farmers choose from released varieties bred for higher yields and disease tolerance, landraces that carry generations of adaptation to their home soils, and sweet types that command premium prices for desserts and drinks. Here…
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