Condiment10 recipes
tamarind.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
raw imliraw puliraw chinchraw valan puliraw hunasehannuraw tamarindimlipulivalan pulichintapandu
SERVING
CALORIES
239
PROTEIN
2.8g
CARBS
62.5g
FAT
0.60g
FIBER
5.1g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories239kcal—
Protein2.8g6%
Carbohydrates62.5g23%
Fiber5.1g18%
Sugar57.4g115%
Total fat0.60g1%
Saturated fat0.27g1%
Trans fat0g—
Cholesterol0mg0%
Water31.4g—
MINERALS
Sodium28mg1%
Potassium628mg13%
Calcium74mg6%
Iron2.8mg16%
Magnesium92mg22%
Phosphorus113mg9%
Zinc0.10mg1%
Copper0.08mg9%
Manganese0.19mg8%
Selenium1.3µg2%
VITAMINS
Vitamin A2.0µg0%
Vitamin C3.5mg4%
Vitamin D0µg0%
Vitamin E0.10mg1%
Vitamin K2.8µg2%
Thiamin (B1)0.43mg36%
Riboflavin (B2)0.15mg12%
Niacin (B3)1.9mg12%
Pantothenic acid (B5)0.14mg3%
Vitamin B60.07mg4%
Folate (B9)14µg4%
Vitamin B120µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup240g
1 tablespoon15g
1 teaspoon5g
1 oz28.4g
1 lb453.6g
1 ml77g
1 piece10g
HEALTH BENEFITS
Why eat it.
- ✓Rich in antioxidants like polyphenols and flavonoids
- ✓Supports heart health by helping manage cholesterol levels
- ✓Aids digestion due to its natural laxative properties
- ✓Contains anti-inflammatory compounds
- ✓Good source of essential minerals like magnesium and potassium
COOKING TIPS
In the kitchen.
- 1Soak pulp in warm water for 15-20 minutes to easily extract the juice
- 2Always strain the extract to remove any remaining seeds or tough fibers
- 3Balance the intense tartness with sweeteners like jaggery or brown sugar
STORAGE
Keep it fresh.
- Store in an airtight container in a cool, dark, and dry place
- Refrigerate to extend shelf life for up to a year
- Can be frozen as a concentrated paste in ice cube trays for easy use
FAQ
Frequently asked questions.
How long does tamarind pulp last?
When stored in an airtight container in a cool, dry place, it can last for 6-12 months. Refrigeration can extend this further.
How do I choose the best tamarind?
Look for pulp that is dark brown, slightly moist, and free from mold or excessive crystallization of sugar.
What is a good substitute for tamarind pulp?
Lime juice, pomegranate molasses, or amchur (dried mango powder) are the best alternatives for achieving a similar tartness.
Do I need to remove the seeds?
Yes, if the pulp contains seeds, it is best to soak it and strain the mixture to remove seeds and husks before adding to a dish.
Is tamarind pulp high in sugar?
Yes, tamarind is naturally high in fruit sugars compared to other fruits, which contributes to its high calorie count per 100g.
Can I use tamarind paste instead of pulp?
Yes, but paste is often more concentrated. Use about half the amount of paste if a recipe calls for raw pulp extract.
Is tamarind pulp acidic?
Yes, it is highly acidic due to tartaric acid, which gives it its characteristic sour flavor and acts as a natural preservative.
What are common dishes that use tamarind?
It is a staple in Sambar, Rasam, Pad Thai, Worcestershire sauce, and various chutneys and candies.
RECIPES
Cook with tamarind.
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