How it's used
Dissolve block pulp in warm water and strain it, or use an unsweetened paste in curries, sauces and marinades.
Condiments & Flavorings
tamarind
Dark, fruity-sour tamarind pulp, sold as a block, concentrate or smooth paste.
- Usual recipe measure
- Usually measured in g
- Recipes using this ingredient
- 2 recipes shown
Your kitchen
Do you usually keep this?
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
In the kitchen
Substitutes
lime juice plus a small pinch of brown sugar
Pairs well with
Its rounded acidity balances coconut, peanuts and slow-cooked spices without tasting sharply vinegary.
Try it in the kitchen
Recipes that use tamarind
MealSoutheast Asian
Tempeh Satay Skewers
Charred tempeh, mushroom and pepper satay skewers with tamarind-peanut sauce, quick cucumber pickle and brown rice.
Open recipeMealSouth Asian
Fermented Dosa with Spinach & Sambar
Properly fermented rice-and-urad dosa with garlicky spinach, pumpkin sambar and a quick tofu-coconut chutney.
Open recipeNutrition notebook
What 100 g contributes
Nutrition summary
At a glance
Higher inNo notable standouts
Calories
246kcal
5% cal
Protein
2.8g
93% cal
Carbs
57.4g
2% cal
Fat
0.6g
Small numbers, big impact
Everyday essentials
Fibre5.10g
Vitamin B120.00ฮผg
Vitamin D0.00ฮผg
Iodine0.00ฮผg
Iron0.00mg
Zinc0.00mg
Calcium0.00mg
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.