tblsp tamarind puree
Rich in vitamin C, potassium, and antioxidants; also a good source of fiber and contains tartaric acid, which aids digestion. Low in fat and provides minimal calories per tablespoon.
About
Tamarind puree is a thick paste made from the pulp of the tamarind pod (Tamarindus indica), a tropical tree native to Africa and naturalized throughout Asia and the Caribbean. The pods contain acidic, fibrous pulp surrounding large seeds, which is extracted, processed, and reduced to a smooth, concentrated paste. The resulting puree ranges in color from deep brown to reddish-brown and has a distinctly sour, slightly sweet flavor with subtle fruity undertones. This ingredient is fundamental to South Asian, Southeast Asian, and Latin American cuisines.
Tamarind puree is made by soaking dried tamarind pods or blocks in hot water, straining out seeds and fibers, and then reducing the liquid to a thick, spoonable consistency. Some commercial preparations add salt or other preservatives. The concentration and texture can vary depending on the manufacturer and production method.
Culinary Uses
Tamarind puree functions as a souring agent and flavor builder in curries, chutneys, sauces, and marinades across Indian, Thai, Vietnamese, and Filipino cuisines. It is essential in dishes such as pad thai, tamarind fish curry, and Indian sambar, where it provides complex acidity that cannot be easily replicated by lemon or vinegar alone. The puree is also used in beverages, desserts, and as a condiment. It pairs particularly well with spices like cumin, coriander, and chili, and with ingredients such as coconut milk, fish sauce, and palm sugar.