Spice
Pulp
Pulp of Tamarind is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of tamarind: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
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 8.38 g
- Saturated Fat 2.4 g
- Trans Fat 0 g
- Monounsaturated Fat 2.34 g
- Polyunsaturated Fat 3.64 g
- Cholesterol 0 mg
- Sodium 39 mg
- Salt 0.1 g
- Total Carbohydrate 52.5 g
- Dietary Fibre 23.6 g
- Total Sugars 4.98 g
- Complex / starch 15.1 g
- Protein 10.4 g
- Water 22.7 g
- Energy 327 kcal
- Water 22.7 g
- Carbohydrates 52.5 g
- Protein 10.4 g
- Fat 8.38 g
- Saturated Fat 2.4 g
- Monounsaturated Fat 2.34 g
- Polyunsaturated Fat 3.64 g
- Omega-3 0.55 g
- Vitamins 102 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.27 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 43.9 µg
- Vitamin C 2 mg
- Vitamin E 2.15 mg
- Vitamin K 32 µg
- Minerals 453 mg
- Major Minerals 451 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.27 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 43.9 · vitamin-e: 2.15 · vitamin-k: 32 ·
Minerals
Pulp of Tamarind: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected tamarind for flavour, yield and keeping quality, including named pulp portions.
Cold storage and transport made tamarind a year-round kitchen staple in many regions, including named pulp portions.
Cooks bought prepped forms of tamarind for speed while markets still sold whole produce, including named pulp portions.