Spice
Tamarind
Tamarind is the sweet-sour pulp of Tamarindus indica pods, used as a spice-acid in chutneys, pad Thai, Worcestershire-style sauces, drinks, and curries. Sold as sticky blocks, concentrate, or whole pods. Balances chilli heat and richness; strain seeds and fibres from block pulp when cooking.
Also known as: Imli, Makham, Tamarindo, Sampalok
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Breeds, cuts & preparations
Variety
Indian SourManila SweetSour TamarindSweet TamarindTamarindus indicaThai Sweet
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
ConcentrateDriedJuicePastePowderPulp BlockSoakedWhole Pod
CommonCharacteristic
BrownCaramelFruityRichSourStickySweetTangy
History
SD
Tamarind trees native to Africa were adopted early into Indian cookery and medicine.
IN
Indian cuisines made imli central to chutneys, rasam, and sambar souring.
Tamarind spread through Southeast Asia and the Caribbean with trade and migration.
Compressed pulp blocks and concentrates globalised tamarind as a pantry acid spice.