Tamarind

About Tamarind

Tamarind is one of the most versatile souring agents in tropical cuisine — used across South Asian, Southeast Asian, Middle Eastern, Latin American and Caribbean cooking. India is the world's largest producer. Provides complex sweet-sour flavour irreplaceable in sambar, rasam and Worcestershire sauce.

Health Benefits

• •Tartaric acid content provides strong antioxidant activity
• •Demonstrated antimicrobial against food spoilage bacteria
• •Polyphenols and phytochemicals show anti-inflammatory properties
• •Traditionally used for digestive health — mild natural laxative

Culinary & Industrial Uses

• •South Indian sambar, rasam and tamarind rice — irreplaceable souring agent
• •Base of Worcestershire sauce — a major global condiment ingredient
• •Pad Thai and Southeast Asian sweet-sour sauces
• •Tamarind candy, sweet-sour chaat and Indian street food

Processing & Grades

Pulp extracted from pods, deseeded and formed into blocks. Concentrated tamarind paste and powder also produced. Available: block tamarind, paste, powder and oleoresin for food industry.