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Also known as: Imli, Hunasehannu, Tamarindo, Seedless Tamarind, imli pulp, imli ka guda, puli, chintapandu, valan puli, tamarind fruit pulp, tamarind paste, imli concentrate, imli paste, tamarind extract, pulp of tamarind, tamarind puree, tamarind concentrate, tamarind pulp, imli ka paste, pâte de tamarin
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When refrigerated in an airtight container, it typically lasts for 6 to 12 months.
A mix of lime juice and brown sugar, or pomegranate molasses, are the closest substitutes.
No, concentrate is more potent and seedless, while pulp often contains seeds and fiber and requires soaking.
Yes, you can freeze it in ice cube trays for easy portioning; it stays good for up to a year.
Look for mold on the surface, an off-smell, or significant changes in color and texture.
Pure tamarind concentrate is naturally gluten-free, but always check labels for additives.
It is a staple in Pad Thai, Indian Sambhar, chutneys, and various Southeast Asian curries.
Pure concentrates do not, but some commercial 'tamarind sauces' or 'pastes' may have added sugar or salt.
Generally, use 1 tablespoon of concentrate for every 2 tablespoons of pulp requested.
tamarind concentrate 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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