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Tamarind gives dishes a deep, fruity sourness that lemon can’t copy. It is the backbone of sambar, rasam, Goan curries, pad Thai, and the tangy base of our Sri Lankan fish curry. Choosing the best tamarind paste makes it easy to add that flavour any night of the week.
Tamarind Block, Paste or Concentrate?
- Tamarind block (wet tamarind): pressed pulp with seeds. Best flavour; soak and strain before using.
- Tamarind paste: strained pulp, ready to use. Milder and convenient.
- Tamarind concentrate: cooked down, very dark and strong. Use sparingly.
- Check the label: look for tamarind and water only – no added sugar for savoury cooking.
Our Recommended Tamarind
1. Seedless Tamarind Block
The most flavourful option. Soak a piece in warm water, squeeze and strain for fresh tamarind pulp.
Why we like it:
- Best, fruitiest flavour
- Keeps for months
- Very economical
Keep in mind:
- Needs a few minutes of prep
Check Seedless Tamarind Block on Amazon →
2. Ready-to-Use Tamarind Paste
Spoon it straight into curry or pad Thai sauce – perfect for quick weeknight meals.
Why we like it:
- Convenient
- Consistent strength
Keep in mind:
- Milder; you may need more
Check Ready-to-Use Tamarind Paste on Amazon →
3. Indian Tamarind Concentrate
Very strong and dark – a little goes a long way in sambar, rasam and chutneys.
Why we like it:
- Long shelf life
- Intense flavour
Keep in mind:
- Easy to overdo – start with ½ teaspoon
Check Indian Tamarind Concentrate on Amazon →
How to Make Tamarind Pulp from a Block
- Break off a 2-inch (5 cm) piece and soak in ½ cup hot water for 15 minutes.
- Squeeze and mash the pulp with your fingers.
- Strain through a sieve, pressing to get all the pulp.
- Use immediately or freeze in an ice-cube tray.
Frequently Asked Questions
Can I substitute lemon juice for tamarind?
In a pinch, yes – use lime juice with a little brown sugar. The flavour is brighter and less fruity.
How long does tamarind paste last?
An opened jar keeps for months in the fridge.
Is tamarind concentrate the same as paste?
No. Concentrate is cooked down and much stronger; use about a third of the amount.
