Tamarind
Tamarind is a tropical fruit known for its sour and slightly sweet taste.
Tamarind is the sticky brown pulp inside the curved pods of a tropical tree native to Africa. It tastes sweet and sour at once, a bit like a mix of dates, lemon and dried apricot, with a gentle fruity tang and a faint earthy bitterness.
Cooks across India, Southeast Asia, Mexico and the Caribbean love it as a fruity souring agent. It gives pad thai its tang, balances rich curries and sambar, sharpens chutneys and street-food chaat, and is a hidden ingredient in Worcestershire sauce.
Flavor profile
Aroma: fruity, tangy
Good to know
Origin: Africa
Forms: paste, pulp
Season: Available year-round as paste or blocks; fresh pods appear in late winter and spring.
Nutrition: Contains natural fruit sugars and is used in modest amounts for its sweet-sour flavour.
Storage: Blocks of tamarind pulp keep for months in a sealed bag in a cool, dark cupboard, and even longer in the fridge. Once opened, store tamarind paste or concentrate in the fridge, tightly sealed, for up to several months. Strained homemade tamarind water lasts about a week in the fridge, or freeze it in ice-cube trays for up to 6 months. Discard any that shows mould or smells fermented and boozy.
How to use tamarind
Sour Soups and Stews
Add tamarind paste to soups; its acidity cuts through fat.
Paneer and Meat Glazes
Blend into glazes for tangy-sweet coatings; heat brings out more of its tartness.
The science of tamarind
- Tamarind's sourness comes mostly from tartaric acid, the same acid found in grapes, which tastes sharp but rounder than citric acid.
- The pulp is also rich in natural sugars, which is why it reads as sweet-sour and caramelises nicely in glazes and sticky sauces.
- Tamarind contains plenty of pectin, so soaked pulp thickens sauces and chutneys and gives them a glossy body.
- Its fruity acidity balances salt and umami, which is why tamarind, fish sauce and sugar form the classic sweet-sour-salty base of many Thai sauces.
How to choose tamarind
Tamarind comes as whole pods, compressed blocks of pulp (with seeds and fibres), and ready-made paste or concentrate. Blocks give the best, freshest flavour; paste is convenient. Concentrates vary a lot in strength, and some are very dark and intense, so taste before you add the full amount.
Substitutes for tamarind
| Swap | Amount | What changes |
|---|---|---|
| Lime juice + brown sugar | 1 tbsp juice + 1 tsp sugar per 1 tbsp paste | Gets the sweet-sour balance, but lighter and less fruity. |
| Pomegranate molasses | 1:1 | Thick, tangy and fruity; a very close match. |
| Amchur (dried mango powder) | 1 tsp per 1 tbsp paste | Fruity and sour for Indian dishes. |
| Worcestershire sauce + lime | use half as much | Contains tamarind already; adds savoury depth in small amounts. |
What goes with tamarind
- Mayonnaise. Tamarind’s tangy sweetness lifts the creamy richness of mayonnaise.
- Sugar. Sugar balances tamarind's intense sourness with sweetness.
- Cumin. Cumin's earthy warmth contrasts tamarind's tangy flavor.
- Chili Flake. Chili heat amplifies tamarind's sharp tang.
- Soy Sauce. Soy sauce deepens tamarind with its salty umami.
- Fish Sauce. Tamarind's sour fruitiness balances fish sauce's salt, as in pad thai.
- Mango. Tamarind's sourness balances mango's sweetness in chutneys.
- Pork Belly. Tamarind's fruity sourness cuts through pork belly's fat in Southeast Asian braises.
- Pork Shoulder. Tamarind's fruity sourness cuts rich, slow-cooked pork.
- Potato. Tamarind's tang cuts potato's starch in Indian chaat.
Mistakes to avoid
- Overuse makes dishes too sour.
- If you skip sieving, you'll eat fibrous bits.
Ideas for tonight
- Mix into a barbecue glaze.
- Finish a lentil soup.
- Use in Pad Thai sauce.
Tamarind: questions
What does tamarind taste like?
Sweet and sour, with fruity notes of dates, dried apricot and citrus. It is tangier than most fruit but softer and rounder than lemon.
How do you use a block of tamarind?
Break off a piece, soak it in hot water for 10–15 minutes, then mash and push it through a sieve to remove seeds and fibres. The smooth, brown liquid is ready to use.
Is tamarind paste the same as tamarind concentrate?
Not quite. Paste is usually soaked, strained pulp, while concentrate is cooked down and much stronger. Use about half as much concentrate as paste.
What can I use instead of tamarind?
Lime juice mixed with a little brown sugar is the easiest swap. Pomegranate molasses is even closer in thickness and fruity tang.
Why does tamarind curdle milk?
Its tartaric acid lowers the pH so milk proteins clump together. In creamy curries, add tamarind after the dairy is off the boil or use coconut milk, which is more forgiving.
Is tamarind a fruit?
Yes. It is the fruit of a tropical tree in the legume family. The edible part is the sticky pulp around the seeds inside the pod.
What goes well with tamarind?
Tamarind pairs best with mayonnaise, sugar, cumin, chili flake, soy sauce. Tamarind’s tangy sweetness lifts the creamy richness of mayonnaise.
How do you use tamarind in cooking?
Sour Soups and Stews: add tamarind paste to soups; its acidity cuts through fat.
How should you store tamarind?
Store paste in a refrigerator; keep sealed for best quality.
What is the most common mistake with tamarind?
Overuse makes dishes too sour.
Fish Sauce
Lime
Shrimp
Cumin
Mango
Chili Flake