Tamarind is a unique ingredient derived from a type of fruit and is distinctively tart and sweet. Growing in pods on large trees native to tropical Africa, its name comes from the Arabic term 'tamar hindi,' which means 'Indian date’, reflecting a longstanding association with Indian cooking. Although tamarind does play a significant role in many other culinary traditions as well.

Tamarind (Tamarindus indica) is a leguminous tree whose pod-like fruit contains tangy, dark-brown pulp. The trees thrive in tropical and subtropical climates, growing naturally across Africa, India, Thailand, the Philippines and Central America. The trees are a bit of a botanical marvel—they’re tough, drought-resistant and live for hundreds of years. They’re also massive, reaching heights of up to 18 metres, with a wide, dense canopy.

History and Cultural Significance

Tamarind has a storied history – it’s believed to have been transported by traders to India and Persia (modern-day Iran) from Africa several millennia ago. From there, cultivation spread to Southeast Asia and Latin America, regions where tamarind has become deeply embedded in local food cultures. It’s fascinating how tamarind has crossed borders and continents, adapting to the flavours and needs of vastly different cuisines – it’s a true globetrotter. Today it is just as at home in a fiery Indian sambhar as it is in the Mexican street snack pulparindo, or in the Syrian tamarind drink called jellab. Sweet and refreshing, this is particularly popular during Ramadan; sometimes carob, dates or raisins are added, along with sugar, rosewater or orange blossom water. It’s also used to settle upset stomachs; in fact, tamarind has long been used as a folk remedy for digestive issues, fever, and sore throats. In fact, in some parts of the world, tamarind is still referred to as the "doctor tree" because of its many purported health benefits.

How Tamarind Is Processed and Sold

Tamarind can be processed in several ways. The ripe pods are harvested, and the sticky pulp is extracted by separating it from the seeds and fibres. This pulp can then be used in its pure form or processed further. You'll typically find tamarind in a few different formats:

• Whole pods: Sold fresh or dried, the entire tamarind pod can be used for home processing.

• Tamarind block: Compressed and sold in dense bricks complete with seeds and fibrous material, this is often preferred by cooks as it retains much of the natural flavour.

• Tamarind paste: Sold in jars or packets, this is the most convenient form, often slightly diluted with water or other ingredients.

• Tamarind concentrate: A potent, thick version of the paste, this is highly concentrated and needs to be used sparingly as it’s rather strong.

• Tamarind powder: Made by drying and pulverising the pulp, this is perfect for adding a quick burst of tangy flavour to spice rubs and snacks.

When buying tamarind, paste or block form is usually considered the best. Tamarind paste is perfect for convenience, but the block form gives more control over the intensity of flavour and the overall best flavour. You do need to soften it in water first, then strain it however. The results are brown and sludge-like but the taste is incredible.

Flavour Profile

Tamarind's flavour is famously complex, with the fruity tartness coming from high levels of tartaric acid, balanced by sweetness as the fruit ripens. There's also a molasses-like background note which makes tamarind ideal for deepening the flavour of dishes. Think of it as a more layered, intense lemon or lime, with a depth that makes it incredibly versatile in both savoury and sweet dishes.

Cuisines and Dishes

Tamarind is a true global citizen, finding its way into umpteen cuisines.

• Indian cuisine: Tamarind plays a starring role in South Indian dishes like sambhar and rasam, sour soups spiced with mustard seeds, curry leaves, and chillies. It’s also used to make chutneys that accompany street foods like samosas and pakoras.

• Thai cuisine: Tamarind paste is essential in Pad Thai, and is also used in Thai dipping sauces and soups like Tom Yum.

• Mexican cuisine: In Mexico, tamarind is a popular ingredient for candy, drinks, and even savoury dishes. The fruit is often made into tamarind balls coated in sugar or spicy tamarind-flavoured candies.

• Caribbean cuisine: Tamarind is often used to make refreshing drinks and sauces, such as Trinidad's tamarind chutney, often served with street food like doubles (chickpea-filled flatbreads).

• Middle Eastern cuisine: Tamarind is used to make sauces, and in Iran, it is sometimes added to stews or kabobs to provide a counterbalance to the richness of meats.

Nutritional Profile

Tamarind packs some impressive nutritional benefits. Rich in vitamins like B1 (thiamine), B2 (riboflavin), and B3 (niacin), it also contains a good amount of magnesium, potassium, and iron, which are vital for muscle function, blood pressure regulation, and oxygen transportation. It’s also high in dietary fibre and the polyphenols found in tamarind have antioxidant and anti-inflammatory properties. It also contains a fair amount natural sugars, something to watch if you’re monitoring your intake.