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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dried tamarind is highly nutritious, offering a wealth of antioxidants, essential minerals like magnesium and potassium, and fiber. It supports heart health by helping to lower cholesterol and contains anti-inflammatory properties that protect cells from damage.
A 100g serving of dried tamarind contains approximately 239 calories and 62.5g of carbohydrates. While it is low in fat (0.6g), it is relatively high in natural sugars, so it should be consumed in moderation.
Yes, dried tamarind is known to aid digestion and can act as a mild natural laxative. This is due to its high fiber content and the presence of tartaric acid, which helps regulate bowel movements.
Yes, dried tamarind is a pure fruit product and is naturally both vegan and gluten-free. It is an excellent plant-based ingredient for adding tanginess to various dietary-restricted recipes.
No, dried tamarind is generally not keto-friendly because it contains about 62.5g of carbohydrates per 100g. Even small amounts can significantly impact your daily net carb limit on a ketogenic diet.
To use dried tamarind pulp, soak a piece in hot water for 15-20 minutes until soft. Mash it to create a thick liquid, then strain the mixture through a sieve to remove the seeds and tough fibers, leaving a smooth concentrate.
Dried tamarind has a unique flavor profile that is intensely sour and tangy with a deep, fruity sweetness. Its acidity is often compared to citrus, but with a more complex, earthy undertone.
Dried Tamarind is a versatile ingredient found in cuisines around the world. With 239 calories per 100g and 2.8 grams of protein, it's a nutritious addition to many dishes.
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Yes, dried tamarind can be eaten raw as a tart snack. However, be careful to remove the hard outer shell and the large, stone-like seeds inside before consuming.
Store dried tamarind in an airtight container in a cool, dry place; it will stay fresh for several months. For a longer shelf life of up to a year, keep it in the refrigerator to prevent it from drying out or losing flavor.
The best substitute is a mixture of equal parts lime juice and brown sugar, which mimics the sour-sweet balance. Alternatively, pomegranate molasses or a small amount of lemon juice can work in a pinch.