Acids · solid

Tamarind

Also called imli, asam jawa, makham piak

Sour-sweet pulp from the pods of the tamarind tree, sold as whole pods, blocks or paste. Brings fruity tang to pad thai, rasam, chutneys, curries and drinks.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodAmchur

    Dry and sharper with a mango note; lacks body. (use 0.5× the amount)

  • T2 · GoodLime juice

    Brighter sourness without the fruity, date-like sweetness; add some brown sugar.

  • T2 · GoodPomegranate molasses

    Fruitier and sweeter; good in chutneys, glazes and stews. (use 0.5× the amount)

  • T3 · In a pinchKokum

    Sour but thinner and not sweet, and it tints the dish purple.

  • T3 · In a pinchTamarind chutney

    Sweet and spiced; only where a sweet-sour note fits.

Cook with Tamarind