Spice guide / Tamarind
What is Tamarind?
Sour pulp, block or concentrate.
Short answer: Tamarind (Hindi: इमली) is Tamarindus indica. Sour, caramel, fruity. Culinary use only — not a medicine.
| Common name | Tamarind |
|---|---|
| Hindi | इमली |
| Sanskrit | — |
| Botanical name | Tamarindus indica |
| Family | — |
| Origin | India |
| Main producing regions | Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra |
| Flavour | Sour, caramel, fruity |
| Aroma | — |
| Forms | whole, blend |
| Retail packs | 100g–5kg (typical; see products) |
| Bulk | 10kg+ |
What is Tamarind?
Tamarind pulp is essential to South Indian rasam, sambar, and chutneys.
History of Tamarind
Origin
India
Growing regions
Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra
How it is grown
Harvest
Processing
Grades
- Standard: Admin-configured commercial grade
- Premium: Admin-configured higher visual/purity selection
- Export Grade: Only show when export specifications exist for the lot
- Machine Cleaned: Machine cleaned — confirm process for the lot
Only grades that apply to a lot should be shown at purchase. These are templates, not invented industry certificates.
Flavour, aroma and colour
Sour, caramel, fruity. . Colour: . Heat: none.
Whole vs ground
Tamarind is sold whole (or as seed/leaf) and as a ground form. Whole keeps aroma longer in a UK cupboard; grind or crush just before cooking when you can. Powder is convenient for daily dal, curry and marinades — buy a pack you will finish in a few months.
Culinary uses
- Sambar
- Rasam
- Chutney
- Chole
Traditional uses
Recorded in culinary tradition. Traditional use is not scientific evidence of a medical effect.
SpicyCenter does not claim that spices cure, treat or prevent disease.
Storage and shelf life
Nutrition
Tamarind is a culinary seasoning. Nutrition values are pack-specific and must match the label for UK/EU sale. We do not claim that this spice treats, cures or prevents disease.
Buying guide
Tell us the quantity you need, from 100 gm to 1 metric ton. Prices are not published on this website. Availability is confirmed on the enquiry.
Recipes using this spice
- Sambar — Lentil-vegetable stew with tamarind and mustard tempering.
- Tomato rasam — Pepper-cumin rasam — thin, sour, and meant to be sipped with rice.
- Malabar fish curry — Coconut or tamarind fish gravy with mustard and curry leaf.
- Bisi bele bath — One-pot rice-dal with Byadgi colour and tamarind.
- Puliyodarai (tamarind rice) — Temple-style sour rice paste with mustard and sesame.
