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Tamarind
Tamarindus indica
Tamarind is a versatile tropical fruit with tangy, complex flavor and dark brown pulp used extensively in Asian and African cuisine. Rich in vitamin C (28% DV), potassium, and polyphenols, tamarind offers excellent digestive and anti-inflammatory support. With only 239 calories per 100g of pulp and significant fiber content (14% DV), tamarind is ideal for curries, beverages, desserts, and traditional remedies. Its sweet-sour taste elevates both savory and sweet dishes. Perfect for those seeking authentic tropical flavors with functional health benefits.
239
Calories
5.9g
Fiber
28%
Vitamin C
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Nutrition Facts
Calories
239
per 100g
Carbs
62g
per 100g
Protein
2.8g
per 100g
Fiber
5.9g
per 100g
Sugar
38g
per 100g
Fat
0.6g
per 100g
💊Vitamins
Per 100g
Vitamin C
28% DV
3.3 mg
Immune support, antioxidant defense, collagen synthesis
Pyridoxine (B6)
3% DV
0.066 mg
Neurological health, immune function, mood regulation
⚡Minerals
Per 100g
Potassium
18% DV
628 mg
Heart health, muscle function, blood pressure regulation
Magnesium
23% DV
92 mg
Energy production, bone health, muscle function
🛡️Antioxidants
PolyphenolsVitamin CFlavonoids
🌿Phytonutrients
Polyphenols - powerful antioxidants with anti-inflammatory propertiesTartaric acid - supports digestive health and nutrient absorption
📊Glycemic Index
55
Per Serving
Nutrition breakdown for one serving
📏
Serving Size
30g tamarind pulp
Calories
72kcal
Breakdown
Carbs
18.6g
Fiber
1.8g
6% DV
Sugar
11.4g
Protein
0.8g
Fat
0.2g
Vitamin C
💊
1mg
1% DV
Potassium
⚡
188mg
5% DV
Health Benefits
Potassium (18% DV) supports heart health and blood pressure regulation
Magnesium (23% DV) supports energy production and bone health
Polyphenols offer powerful antioxidant and anti-inflammatory effects
Fiber (6% DV) supports digestive health and regularity
Tartaric acid aids nutrient absorption and digestive function
Traditionally used to support liver health and detoxification
Origin & Distribution
Native Region
Africa and South Asia
Global Presence
IndiaThailandMexicoPakistanIndonesia
Top Producers
IndiaMexicoThailand
Historical Background
Tamarind originated in Africa but has been cultivated in South Asia for millennia. It's deeply embedded in Indian, Thai, and Mexican cuisines, valued for both culinary and medicinal properties in traditional medicine systems.
Peak Season
Best Time to Enjoy
Peak season May-August in tropics
2 Varieties Available
Explore Varieties
Each variety offers unique flavors, textures, and culinary applications
Indian Tamarind
India
Color
Dark brown pulp, thick pods
Taste Profile
Intensely sour, complex flavor
Best For
Curries, beverages, traditional remedies
Mexican Tamarind
Mexico
Color
Dark brown, thinner pods
Taste Profile
Slightly sweet, less intense sourness
Best For
Candies, beverages, desserts
Storage & Selection Guide
Keep your fruit fresh and delicious for longer
How to Choose the Perfect Fruit
1
Select dried tamarind pods with intact skin
2
Tamarind paste should be dark brown without mold
3
Avoid shriveled or overly dry pods
Proper Storage Methods
Store dried tamarind pods in cool, dark, dry conditions
Tamarind pulp lasts indefinitely when stored properly
Tamarind paste lasts up to 1 year in airtight containers
Refrigerate opened tamarind paste for extended freshness
Shelf Life Guide
Refrigerated
6-12 months in refrigerator
Average Shelf Life
365 days
Freezing Instructions
Preserve freshness for months
2-3 months
1
Tamarind paste freezes well for up to 2 years
2
Reconstituted tamarind juice freezes in ice cube trays for 6 months
3
Use frozen portions for curries and beverages
Pro Tip
Label frozen items with the date to track freshness. Most fruits maintain quality for 2-3 months when properly frozen. For best results, use airtight containers or freezer bags to prevent freezer burn.
Culinary Journey
Discover delicious possibilities
Common Uses
Curry paste and sauces
Beverages and drinks
Desserts and candies
Soups and broths
Marinades and dressings
Perfect Pairings
Chili - spicy balanceGarlic - aromatic depthCoconut milk - creamy contrastFish - classic Asian pairingRice - flavor foundation
Popular Recipes
Tamarind curry
Tamarind water (digestive drink)
Pad Thai sauce
Tamarind chutney
Tamarind candy
Refreshing Beverages
Tamarind agua fresca
Tamarind juice
Tamarind digestive water
Safety Information
Allergy Information:
Tamarind allergies are rare but possible. Symptoms may include mouth itching or swelling.
Pesticide Concerns:
Tamarind may have pesticide residues. Purchase from reputable sources and wash if available as fresh pods.
Who Should Avoid:
- • Individuals with known tamarind allergies
- • Those with kidney stones should limit consumption due to oxalates
- • People taking certain medications should consult healthcare providers
Possible Side Effects:
- •Minimal when used in normal culinary quantities
- •Excessive consumption may cause digestive upset in sensitive individuals
- •Tartaric acid may affect tooth enamel with very high intake
Preparation Safety:
- • Remove seeds from tamarind pulp before using
- • Wash hands after handling dried tamarind
- • Ensure tamarind paste shows no signs of mold or fermentation
Fun Facts
Surprising trivia you'll love!
Tamarind is called the 'date of India' due to its sweetness and popularity
One tamarind pod contains about 10-12 seeds surrounded by pulp
Tamarind wood is extremely hard and was used for tool handles in ancient times
In traditional Ayurvedic medicine, tamarind is used for multiple health purposes
Tamarind trees can live for over 150 years
Frequently Asked Questions
What does tamarind taste like?
TasteTamarind has a complex sweet-sour flavor with slight fruity notes. It's tangy like lime but with deeper, more nuanced taste often described as slightly prune-like.
How do you use tamarind in cooking?
RecipesTamarind pulp or paste is mixed into curries, sauces, and drinks. Start with small amounts since it's intensely flavorful. Common in Thai, Indian, and Mexican cuisines.
Can you substitute tamarind?
RecipesLime juice or lemon juice can provide tartness but lack tamarind's complexity. For authentic flavor, tamarind paste or pulp is essential in traditional recipes.
Is tamarind good for digestion?
HealthTamarind is traditionally used to support digestion. Its fiber and tartaric acid content aid digestive function, and tamarind water is a popular traditional digestive tonic.
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Environmental Impact
Sustainability insights
Sustainability Overview
Tamarind trees are hardy and support agroforestry. Sustainable cultivation provides food and shade.
Carbon Footprint
Imported tamarind has moderate carbon footprint. Supporting local tropical producers is more sustainable.
Water Usage
Mature tamarind trees require minimal water; they're drought-tolerant once established.
Local vs Imported
Sourcing from tropical regions where tamarind grows naturally supports sustainable agriculture and local economies.