Forktionary

Tamarind Pulp

Tamarindus indica Fruit / Flavoring Agent

Tamarind Pulp Fruit / Flavoring Agent

At a Glance

  • Category Fruit / Flavoring Agent

The Forktionary Angle

"The Tang of Tradition: Exploring the Versatile Acidity of Tamarind in World Cuisines."

Definition

The sticky, sour-sweet fruit pulp of the tamarind tree, widely used in Asian, Latin American, and Caribbean cuisines for its distinctive tangy flavor.

Primary Usage Acidifying Agent
Storage After Opening Refrigerate up to 6 months
Vitamin C Content ~3.5 mg per 100g

Flavor Profile

The primary flavor notes for Tamarind Pulp are:

Sweet sour tangy fruity with balsamic undertones

Chef’s Secret

To extract maximum flavor and pulp from a block of tamarind, soak it in *hot* water for 15-20 minutes, then mash and strain through a fine-mesh sieve.

Best Substitutes

Lime Juice

adjust sweetness
Ratio 1:1

Rice Vinegar

adjust sweetness
Ratio 1:1

Buying Guide

Available as block, concentrate, or paste. Block requires soaking. Choose brands without added sugars or preservatives for purity.

Culinary Pairings

Chili fish chicken rice coconut milk jaggery ginger garlic

Recipes Using Tamarind Pulp

Subru Uncle's Delicious's Indian Sambar Veg Curry We All Love image 109
Asian Seasonal Vegetarian Technique

Subru Uncle's Delicious's Indian Sambar Veg Curry We All Love

This family-favorite South Indian Sambar recipe, perfected over 13 years by Subru Uncle (a former Oman hotel chef!), is a guaranteed crowd-pleaser. Imagine the rich aroma of spices filling your kitchen as you create this authentic, flavorful curry. Served hot with rice, it's a complete meal that's perfect for everyday dinners or special occasions – it even disappears quickly at potlucks! Learn Subru Uncle's secret to a gold-star sambar and elevate your Indian cooking today. Pairs perfectly with our recipe #17933 (presumably rasam).

See Complete Recipe