Tamarind is a long-lived tropical tree native to Africa that has been cultivated across South and Southeast Asia for centuries. Its brown, brittle pods contain a dark, sticky pulp surrounding large seeds. The pulp has a distinctive sour-sweet flavour that deepens as the fruit ripens.
Tamarind pulp is a foundational ingredient in many cuisines. It provides the sour note in pad thai, is a key component of Worcestershire sauce, and forms the base of chutneys, drinks, and confections across India, Mexico, and the Caribbean. In Australia, it appears most often in Thai, Indian, and Southeast Asian cooking.
Despite being classified botanically as a legume, tamarind is used almost exclusively as a fruit or flavouring rather than as a pulse. The whole pods, compressed blocks of pulp, and concentrated paste are all common forms found in shops.
How it's produced
Tamarind trees are grown in tropical and subtropical regions, primarily in India, Thailand, and parts of Africa and Central America. The trees are hardy and drought-tolerant once established, often requiring minimal inputs. They begin bearing fruit after six to eight years and can remain productive for well over a century.
Pods are harvested by hand when mature and dry. The brittle outer shell is cracked away, and the pulp is separated from the fibrous strings and seeds. For commercial sale, the pulp is often compressed into blocks or processed into concentrate. Most tamarind available in Australia is imported from Thailand or India.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
Keeping it
In the freezer: about 365 days.
In the fridge: about 180 days (from date of purchase).
In the pantry: 7–21 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
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