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Tamarind paste

Sour, fruity paste or concentrate of tamarind pulp, used to give a tangy backbone to curries, chutneys and pad thai.

Also called: tamarind concentrate, imli paste

A kind of tamarind

55 recipes with it

What it is

The sticky brown pulp from tamarind pods, strained of seeds and fibre and sold as a soft paste or a darker, denser concentrate. Concentrates are much stronger and saltier-tasting than paste made at home by soaking a pulp block in hot water, so start with less. It gives a rounded, fruity sourness unlike sharp lemon or vinegar.

How it’s used

  • Sambar, rasam and South Indian curries
  • Tamarind chutney (imli) for chaat
  • Pad thai and Thai sour soups
  • Glazes, marinades and Worcestershire-style sauces
  • Sour drinks such as agua de tamarindo

Characteristics

Taste
Sour and fruity with a date-like sweetness.
Texture
Thick and sticky; concentrate is almost tar-like.
Appearance
Dark brown to almost black.
When cooked
Dissolves into hot liquids; its sourness mellows with simmering.
Sold as
paste
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Refrigerated. Refrigerate after opening; it keeps for months. Freeze home-made pulp water in small portions.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
239 kcal
Protein
2.8 g
Carbohydrate
62.5 g
Fat
0.6 g
Fibre
5.1 g
Sugars
38.8 g

USDA FoodData Central: Tamarinds, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with tamarind paste

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