Tamarind, sometimes known as the Indian date, is a brittle, brown, knobbly pod which, when broken open, reveals a fibrous pulp with a distinctive fudge flavour.

The tamarind tree has many uses besides its fruit. The flowers are favoured by honey bees, its leaves are used as a spice, the seeds yield oil for industrial use and the wood is used for furniture.

TAMARIND are classed as a fruit.


Eat pulp as it is, or use to add flavour to meat stews and curry dishes. Tamarind can also be added to jams and chutneys.

Nutritional Information

Typical values per 100g (raw): energy 199 kcal, 833 kJ; protein 2.3g; carbohydrate 52.1g; fat 0.5g.


Crack open shell to reveal the sticky, sweet, date-like flesh. Discard shell and strings and scrape the flesh away from the seeds.


Store in a cool, dry place - tamarind will keep for months as long as the pod is not damaged.


Good quality tamarind pods should be whole with no cracks.

Fun Fact

Tamarind an ingredient in Worcestershire sauce.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.