Tamarind Concentrate
What it is
A thick, dark, intensely sour paste or syrup of concentrated tamarind pulp — the souring agent and condiment-ingredient that runs through South and Southeast Asian, Mexican, and Middle Eastern cooking. Sticky, brown-black, mouth-puckeringly tart.
How it's made
The pulp of tamarind pods is extracted from the seeds and fibers, boiled down, and concentrated; commercial concentrate is a reduced, seedless, shelf-stable paste. (Tamarind also comes as whole pods, seedless blocks, and slices.)
Flavor profile
Sharply sour with a dark, fruity, almost date-like sweetness underneath; a deep, rounded acidity quite unlike citrus.
Culinary uses
Souring agent in pad thai, sambar, many curries, chutneys, and Worcestershire sauce; the tart base of tamarind chutney and aguas frescas; a glaze and marinade component. Pairs with chili, palm sugar, fish sauce, ginger, dates.
Regional variations
Thai/SE Asian concentrate tends to be looser and used for balancing; South Asian and Middle Eastern pastes can be denser. Quality varies enormously — some concentrates are harshly acidic, others rich and rounded.
Cultural & historical context
Tamarind ("Indian date," from Arabic tamr hindi) traveled from Africa through India and across the tropics, becoming a near-universal souring agent in hot climates where lemons were scarce or seasonal. It bridges cuisines that otherwise share little, from sambar to pad thai to Jamaican sweets.
Reference notes
- Tags: sour, fruity, pantry-staple, vegan, shelf-stable
- Related ingredients: palm sugar, fish sauce, date, chili, jaggery
- Related cuisines: Thai, Indian, Mexican, Middle Eastern
- Suggested links: Tamarind Chutney; Date-Tamarind Chutney; Pad thai; Pomegranate Molasses (compare souring agents)
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