The Forktionary Angle
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Definition
A fine powder made from dried tamarind pulp, providing an intense sour and fruity flavor, widely used as a souring agent in Asian and Latin American cuisines.
Sensory Profile
TasteSour, Tart, Fruity, Tangy, Sweet-sour
TextureFine powder
AromaPungent, Fruity, Earthy, Acidic
AcidityHigh
Technical Metrics
Nutrition Facts
Per 5g (1 tsp) Calories280 kcal
Total Fat0.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein3 g
Total Carbohydrate70 g
Dietary Fiber10 g
Total Sugars60 g
Calcium80 mg
Iron2 mg
Potassium600 mg
Chef’s Secret
For a smoother integration and to avoid grittiness, dissolve tamarind powder in a small amount of warm water before adding to dishes.
Substitutions
Best Match
Tamarind Paste
2-3 parts paste to 1 part powder (by weight for desired sourness)
Best texture and flavor match, requires dissolving.
Lime Juice
To taste
Provides acidity and some fruitiness, but lacks the complex, earthy notes.
Rice Vinegar
To taste
Adds sourness without color, but less fruity depth.
Amchur (Dried Mango Powder)
1:1Good for sourness and some fruity notes, especially in Indian cuisine, but distinct flavor.
Buying Guide
Store in an airtight container in a cool, dark place to preserve flavor.
Flavor Pairings
Curries pad Thai chutneys marinades dipping sauces sours.