Did You Know?
Tamarind is the main souring agent in Worcestershire sauce — the tangy secret ingredient that makes this sauce so complex and addictive.
Overview
Africa · year-round · fruits
Tamarind is a tangy, sweet-sour tropical fruit in pod form whose sticky pulp is used extensively in Indian, Thai, Middle Eastern, and Mexican cuisines for its bold sour flavor.
Africa
Origin
year-round
Season
Easy
Difficulty
fruits
Category
Flavor Profile
Soursweet-tartthick pulp
Storage Tips
Tamarind block keeps for up to 1 year at room temperature; paste refrigerates for 3–6 months; concentrate keeps for up to 1 year refrigerated.
Photo Gallery
How to Cook with Tamarind
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Soak tamarind block in hot water for 15 minutes, then squeeze and strain the pulp; tamarind paste/concentrate is more convenient for everyday use.
Best Pairings
gingerchilipalm sugarfish saucegarliccoriander
Substitutes
Lime juice + brown sugar (1:1 ratio for mild acidity), pomegranate molasses, or dried lime (loomi)
Nutrition & Health Benefits
The nutritional profile and health properties of Tamarind
Nutrition Highlights
calories
239 kcal per 100g (pulp)
key_nutrients
Tartaric acid, iron, magnesium, potassium, thiamine, fiber
Quick Facts
Categoryfruits
OriginAfrica
Seasonyear-round
DifficultyEasy
Health Benefits
Contains tartaric acid with antioxidant properties; anti-inflammatory; supports digestion; may help lower cholesterol.
Tamarind Photos
4 photos showcasing Tamarind in its many forms
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Tamarind
fruits
OriginAfrica
Seasonyear-round
DifficultyEasy
Flavor Notes
Soursweet-tartthick pulp
Shop This Ingredient
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Pairs Well With
gingerchilipalm sugarfish saucegarliccoriander
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