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.
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
Nutrition declaration is pack-specific and must be completed before UK/EU sale.
Buying guide
Retail packs typically run from 100g to 5kg. Bulk starts at 10kg. Selling prices are checkout prices. Indian market figures, when present, are indicative only.
