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 & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.61 g
- Saturated Fat 2.3 g
- Trans Fat 0 g
- Monounsaturated Fat 2.19 g
- Polyunsaturated Fat 3.12 g
- Cholesterol 0 mg
- Sodium 36.8 mg
- Salt 0.09 g
- Total Carbohydrate 51.3 g
- Dietary Fibre 23.7 g
- Total Sugars 5.19 g
- Complex / starch 15.1 g
- Protein 9.64 g
- Water 25.4 g
- Energy 312 kcal
- Water 25.4 g
- Carbohydrates 51.3 g
- Sugars 5.19 g
- Monosaccharides 3.64 g
- Disaccharides 1.56 g
- Starch 15.1 g
- Amylose 3.77 g
- Amylopectin 11.3 g
- Digestible Starch 12.8 g
- Resistant Starch 1.51 g
- Fibre 23.7 g
- Soluble Fibre 8.3 g
- Insoluble Fibre 15.4 g
- Protein 9.64 g
- Plant Protein 9.16 g
- Fat 7.61 g
- Saturated Fat 2.3 g
- Monounsaturated Fat 2.19 g
- Polyunsaturated Fat 3.12 g
- Vitamins 110 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.66 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 46 µg
- Vitamin C 2 mg
- Vitamin E 2.26 mg
- Vitamin K 33.6 µg
- Minerals 275 mg
- Major Minerals 269 mg
- Trace Minerals 6.5 mg
- Salt 0.09 g
- Sodium Chloride 0.09 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.66 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.35 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 46 · vitamin-e: 2.26 · vitamin-k: 33.6 ·
Minerals
Sodium: 36.84 · Potassium: 176 · Calcium: 56 · Iron: 1.1 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
In the kitchen
Culinary partners and combinations that usually underperform with Tamarind.
Pairs well with
Classic and complementary matches
- Chilli
- Fish SaucePad Thai and som tam
- Garlic
- Lime
- Palm SugarSE Asian sauces
- Prawn
History
Tamarind trees native to Africa were adopted early into Indian cookery and medicine.
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.