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This sour and sweet relative of the bean is delicious and very popular in Asian food.

Some interesting facts about tamarind:

  • The name Tamarind comes from the Persian “tamar-I-hind,” meaning “date of India”.
  • This exotic fruit grows on exceptionally tall trees of the fabaceae family, (incl. peas, beans, and other legumes), mostly in the warmer, dryer areas of Asia, Mexico, and India.
  • Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste.
  • It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.
  • As most ancient foods do, tamarind has a long history of medicinal uses. Many involve easing stomach discomfort, aiding digestion, and use as a laxative. Tamarind preparations are used for fevers, sore throat, rheumatism, inflammation, and sunstroke.
Recipes with this ingredient

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