tamarind
Also known as: imli, puli, valan puli, chintapandu
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Also known as: imli, puli, valan puli, chintapandu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant, protein-packed salad combining earthy spinach, fluffy quinoa, and soft paneer. It's all tossed in a zesty tamarind-cumin dressing for a delightful Indian-inspired twist on a modern classic.
Perfectly grilled tofu cubes marinated in a fresh, savory-sweet glaze made from tomato, tamarind, and spices. A fantastic low-sodium, vegan protein option for barbecues or a quick weeknight dinner.
A vibrant, healthy stir-fry made from scratch with tender chickpeas, crisp broccoli, and sweet bell peppers. The savory, tangy sauce is made without soy sauce, using fresh ginger, garlic, and tamarind for a flavorful, low-sodium weeknight dinner.
Golden paneer cubes and crisp, colorful vegetables are tossed in a tangy, savory sauce made from scratch with fresh tomatoes and tamarind. A delicious and healthy Indo-Chinese stir-fry that's ready in under 30 minutes, perfect for a weeknight dinner.
Lean ground turkey and crisp zucchini come together in a flash with a savory, tangy tamarind-ginger sauce. This is the perfect healthy, high-protein weeknight dinner, ready in under 30 minutes and packed with fresh flavor.
When stored in an airtight container in a cool, dry place, it can last for 6-12 months. Refrigeration can extend this further.
Look for pulp that is dark brown, slightly moist, and free from mold or excessive crystallization of sugar.
Lime juice, pomegranate molasses, or amchur (dried mango powder) are the best alternatives for achieving a similar tartness.
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.
Yes, tamarind is naturally high in fruit sugars compared to other fruits, which contributes to its high calorie count per 100g.
Yes, but paste is often more concentrated. Use about half the amount of paste if a recipe calls for raw pulp extract.
Yes, it is highly acidic due to tartaric acid, which gives it its characteristic sour flavor and acts as a natural preservative.
It is a staple in Sambar, Rasam, Pad Thai, Worcestershire sauce, and various chutneys and candies.
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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