Beverage|Fruit Concentrate | Vegan Gluten Free

Tamarind Nectar

Tamarindus indica Allergen-Free
Tamarind Nectar

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Southeast Asian|Indian|Latin American|Caribbean
  • Seasonality Year-Round (processed); Mid-Summer to Fall (fresh fruit)
  • Source Tamarind fruit pulp

The Forktionary Angle

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Definition

A sweet and tangy beverage or concentrate made from the pulp of the tamarind fruit, often used in drinks, sauces, and desserts.

Sensory Profile

TasteSweet, very sour/tangy, fruity, slightly molasses-like
TextureViscous, pulpy (if unprocessed), smooth (if strained)
AromaFruity, tangy, slightly earthy, caramel notes
AcidityHigh

Technical Metrics

Nutrition Facts

Per 1/2 cup (120ml)
Calories240 kcal
Total Fat0.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein3 g
Total Carbohydrate62 g
Dietary Fiber5 g
Total Sugars55 g
Calcium50 mg
Iron1.5 mg
Potassium600 mg

Chef’s Secret

For a richer, more authentic tamarind paste or nectar, always soak dried tamarind pulp in warm water and press it through a sieve; store-bought options can vary greatly in intensity.

Substitutions

Best Match

Lime Juice + Sugar/Molasses

1:1 (lime); adjust sugar

Provides tartness and some depth, but lacks tamarind's unique fruitiness and stickiness.

Lemon Juice + Sugar/Molasses

1:1 (lemon); adjust sugar

Similar to lime but slightly less complex; good for general sourness.

Passion Fruit Juice

1:1

Offers a tropical, tangy, and somewhat musky fruitiness, but distinct flavor profile.

Rice Vinegar + Sugar

Varies (for sour-sweet balance)

Good for savory applications needing sweet-sour balance, but very different aroma.

Buying Guide

Look for pure tamarind nectar or concentrate with minimal added sugars or artificial ingredients. Refrigerate after opening.

Flavor Pairings

Chiles ginger garlic coconut milk fish sauce curries cocktails