Tamarind Concentrate

Tamarindus indica

$13

You'll find tamarind in curries, pad thai, and Worcestershire sauce. Tamarind is the acidic, dark-brown to black pulp from the pods of the tamarind tree, native to Asia and Africa, but it also grows in tropical climates around the world. The fruit pods taste both sweet and sour when ripe.

Tamarind is possibly the most popular of souring agents in Indian and Asian cooking. It adds an appetizing tang and fruity background flavor to curries, sour soups and sauces. 

To approximate the sweetness and tang tamarind brings to recipes, cooks sometimes substitute equal parts brown sugar and lime or lemon juice. But there's more to its flavor: Notes of caramel and molasses give tamarind more complexity, and its acidity is somewhat milder than that of lemon and lime and lacks the hints of bitterness found in citrus.

Tamarind pulp is widely used for cooking in South and Southeast Asia, Mexico, the Middle East, and the Caribbean. It is used in sauces, marinades, chutneys, drinks, and desserts. It’s also one of the ingredients of Worcestershire sauce.

To make Tamarind water from either Indian or Asian Tamarind Block, take a walnut-sized piece, soak it in 2 tablespoons of hot water for 10-15 minutes. Strain off the liquid, so as to leave behind any remaining seeds and pulp.  Here are some ways to use tamarind:

  • Try your hand at a classic Pad Thai with tamarind in the sauce.
  • Use tamarind to flavor dal, the traditional Indian dish made of lentils.
  • Make a classic tamarind chutney and use it as a dip or sauce.
  • Blend tamarind paste with soy sauce, ginger, and garlic to make a tangy salad dressing.
  • Mix tamarind sauce with barbeque sauce for a more complex flavor.
  • Use tamarind to make a stir-fry sauce for chicken or shrimp.
  • Use it in a marinade for beef to get a tenderizing effect and added flavor.

Herbie's Tamarind Concentrate is convenient to use, as one merely needs to dissolve 1 teaspoon of Tamarind Concentrate in 2 tablespoons of warm water or add the concentrate direct to the dish.

As a Flavor Finish - whisk equal parts tamarind and brown sugar. Toss with roasted squash and top with crushed nuts (peanuts)

As a Glaze - tamarind with honey, fish sauce, minced ginger and garlic, reduce to syrup brush onto shrimp as cooking

As a Vinaigrette - whisk 2 parts fresh orange juice with 1 part tamarind and vegetable oil, toss with green salad and top with almonds.

Tamarind is a hardwood tree, known scientifically as Tamarindus indica.

It’s native to Africa but also grows in India, Pakistan, and many other tropical regions.

The tree produces bean-like pods filled with seeds surrounded by a fibrous pulp.

The pulp of the young fruit is green and sour. As it ripens, the juicy pulp becomes paste-like and more sweet-sour.

Interestingly, tamarind is sometimes referred to as the “date of India” and is used in cuisines around the world.

Health Benefits

Tamarind has played an important role in traditional medicine being commonly used in beverage form to treat diarrhea, constipation, fever, and malaria.

It also contains polyphenols, which are naturally occurring plant compounds that have health benefits. The polyphenols in tamarind have antioxidant and anti-inflammatory properties. These can protect against diseases such as heart disease, cancer, and diabetes

Botanical Name Tamarindus indica
Common Names Tamarind, Asian, Indian Date.
Flavor tangy and fruity
Contains tamarind concentrate
Application Dissolve 1 teaspoon of Tamarind Concentrate in 2 tablespoons of warm water or add the concentrate direct to the dish.