Tamarind variety · Released variety
Yogeshwari
Also known as Brown Seedless Tamarind
Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra · Mahatma Phule Krishi Vidyapeeth (MPKV), Maharashtra
Large red-fleshed fruits; sour-sweet pulp with balanced acidity. High yield potential; regularly bearing. Red pulp coloration is premium for export and Arabian markets.
Key facts
| Type | Released variety |
|---|---|
| Origin | Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra |
| Breeder / source | Mahatma Phule Krishi Vidyapeeth (MPKV), Maharashtra |
| Yield | Reported 300 kg fruit per 10-year-old tree |
| Distinctive features | Red pulp, large fruits, 6–7% acidity, seedless types commercially available |
| Grown in | Maharashtra; adapted to Western Ghats and Deccan region |
| Also known as | Brown Seedless Tamarind |
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.
Yogeshwari in detail
Yogeshwari is a large-fruited tamarind with striking red flesh and balanced 6-7% acidity, selected in Maharashtra for high, regular yields.
Origin & story
A tamarind selection from Maharashtra. The releasing institution, breeder names, and year of release are not reliably documented in accessible sources; attributions vary between reports.
How it grows
Reported as a high-yielding, regularly bearing type adapted to Maharashtra's agro-climatic conditions. As with tamarind generally, vegetatively propagated trees (grafts/budlings) tend to begin bearing within about 3-4 years, while seedling trees take longer, commonly around 8 years. Tamarind is long-lived, with an average tree lifespan of about 200 years.
Quality & character
Large red-fleshed fruits with sour-sweet, well-balanced pulp at roughly 6-7% acidity. The red pulp colour is its defining trait. Seedless red-pulped tamarind is available commercially, though the seedless characteristic is not clearly documented as specific to this selection.
Why it matters to buyers
The red pulp colour is prized for export and is in demand in Arabian markets. Moderate acidity suits both culinary use and value-added products such as pastes and juices.
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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