Tangy tropical pod; tartaric acid provides distinctive sour-sweet balance in Indian, Thai, and Mexican cooking.
Where it comes from
Originating in Africa and now widely used in Indian and Southeast Asian cuisines, tamarind has a rich history, once considered a staple for both culinary and medicinal purposes.
In the kitchen
Used in sauces, marinades, and chutneys, tamarind adds a tangy depth and sweet complexity, often balancing spicy and savory elements in a dish.
Nutrition (per 100g)
239kcalCal
2.0gProtein
0.6gFat
62.5gCarbs
5.1gFiber
Values are AI-estimated, not from a laboratory database
