Tamarind: Sweet-Sour Pulp with 239 kcal & 5 g Fiber per 100 g
Brown pod pulp prized from Mexico to Indiaârich in tartaric acid antioxidants, potassium and natural sugar that gives chutneys, sauces and candies their tang.
What Is Tamarind?
Sticky brown flesh surrounding the seeds of **_Tamarindus indica_**, a tropical legume tree. Sold as **whole pods, pressed blocks, paste or concentrate**.
Nutrition (100 g seedless pulp)
|Calories|Carbs|Sugars|Fiber|Protein|Fat|Potassium|Magnesium|
|---|---|---|---|---|---|---|---|
|239 kcal|62 g|57 g|5.1 g|2.8 g|0.6 g|628 mg (13 %)|92 mg (22 %)|
Benefits
- **Tartaric acid & polyphenols** show antioxidant, anti-inflammatory activity.
- **Potassium & magnesium** support muscle and nerve balance.
- Traditional digestive aidâmild laxative effect & palate-cleansing acidity.
Drawbacks
- High natural **sugars (57 g/100 g)**âuse pastes sparingly if watching glucose.
- Acidic pH â 3.2 can erode tooth enamel; rinse water after tasting.
- Concentrated pastes may contain added sodium benzoateâcheck labels.
Flavour & Texture
**Sweet-sour, date-meets-citrus**, with subtle molasses depth; sticky, fibrous paste dissolves easily in warm liquid.
Culinary Uses & Storage
- Soak 20 g pulp in 100 ml warm water, squeeze & strain for **tamarind water** (Pad Thai, *rasam*, agua fresca).
- Blend with jaggery and spices for **tamarind chutney** or BBQ glaze.
- Add a teaspoon concentrate to **lentil soup** or **ceviche** for brightness.
- Keep pressed block wrapped & refrigerated up to 6 months; freeze portions 1 year.
- 1. Tamarind
Nutrition based on 100 g seedless tamarind pulp (block)