Tamarind powder is made from dehydrated and ground tamarind. The flavor is highly concentrated and more intensely sweet and sour than fresh tamarind is. While Tamarind is indigenous to tropical Africa, it has been a key ingredient in Indian cooking and has become deeply entrenched in their culture.

The Tamarind tree produces edible pod-like fruits, and these large pods of the fruit contain small seeds and a sour-pulp that, when dried, becomes extremely sour.

What Is the Taste of Powdered Tamarind? A subtle tart flavor with fruity undertones, not overly bitter or sour.

What is Tamarind Powder Used For

Tamarind is used primarily as a souring agent to balance fiery hot dishes in South Indian fish curries, pork vindaloos, sambars (stews), rasams (soups), chutneys, vegetables, and jams. In Indonesia and Malaysia, it provides sweet sour notes to curries, sambals, and satay marinades. In Thailand, Tamarind is added to Pad Thai, salads, stir-fries, and tom yom soups (a hot and sour soup usually cooked with shrimp). In Chinese cuisine, it’s found in hot and sour soups. In Vietnam, Tamarind is added to curries, soups, and stews. Tamarind is also popular in Latin America, and is found in Jamaican desserts and rice dishes, Mexican candies and Puerto Rican juice drinks.

Tamarind is also a great “secret ingredient” for homemade barbecue sauce, hot sauces, and marinades. Tamarind powder can be soaked in water which can then be added to any recipe to provide a sour kick to your taste buds.

Tamarind pairs well with black pepper, chiles, clove, galangal, garlic, ginger, palm sugar, peanuts, fermented shrimp paste, soy sauce, and turmeric.

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