Fruit, Spice, Flavoring | Vegan Vegetarian Gluten Free Low Fat

Tamarind

Tamarindus indica Allergen-Free
Tamarind

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Southeast Asian, South Asian, Latin American, African
  • Seasonality Late Spring to Early Summer
  • Source Tamarind fruit pods

The Forktionary Angle

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Definition

A leguminous tree producing edible pod-like fruit, prized for its sweet and sour pulp used widely in global cuisines.

Sensory Profile

TasteSweet, Sour, Tangy, Fruity
TextureSticky, Fibrous, Smooth
AromaFruity, Tart, Sweet-sour
AcidityHigh

Technical Metrics

Nutrition Facts

Per 1 pod (10-15g)
Calories239 kcal
Total Fat0.6g
Saturated Fat0.2g
Trans Fat0g
Cholesterol0mg
Protein2.8g
Total Carbohydrate62.5g
Dietary Fiber5.1g
Total Sugars38g
Calcium74mg
Iron2.8mg
Potassium628mg

Chef’s Secret

Always soak block tamarind in hot water for 15-20 minutes, then squeeze and strain to extract pulp for best flavor and texture.

Substitutions

Best Match

Lime Juice + Brown Sugar

1:1 (lime) + 1/2 (sugar)

Provides similar sourness and a hint of sweetness, good for general tartness in dishes.

Rice Vinegar + Sugar

1:1 (vinegar) + 1/2 (sugar)

Offers acidity and mild sweetness, good for dressings and stir-fries.

Lemon Juice + Molasses

1:1 (lemon) + 1/4 (molasses)

Lemon provides bright acidity, molasses adds a dark, fruity sweetness depth.

Amchur (Dried Mango Powder)

1:1

A souring agent used in Indian cuisine, offers tangy flavor without sweetness.

Buying Guide

For fresh pulp, choose dark, pliable pods. Paste is convenient, check for additives. Block tamarind requires soaking.

Flavor Pairings

Chilies Garlic Ginger Fish Chicken Pork Curry Lentils Rice.