Tamarind Paste

Tamarindus indica
part of: Tamarind

Processed culinary concentrates used for flavoring and acidification in cooking.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

Nutrition (per 100g)

Energy 250kcal
Protein 2.8g
Carbs 57.4g
Fat 0.6g
Fibre 5.1g Sugar 38.8g
Mass Distribution

What it costs the planet (per kilo)

Carbon ≈3.8kg
Freshwater ≈800.2L
Land ≈7m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

souring agent

Goes well with
sugar lemon chili dried fruits coconut salt
Classic dishes
  • sinigang
  • sinampalukan
  • champoy na sampalok
  • sayur asem
  • Worcestershire sauce
  • HP Sauce
  • tamarind chutney
  • tamr-hindi beverage
  • magyi ywet thoke
  • yebra
  • bazargan
  • tamarind rice

Keeping it

In the fridge: 60–90 days (after opening).

In the pantry: 180–360 days (from date of purchase).

Advice from Cubud’s own keeping notes — how to keep it, not a measured number.

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Borrowed

Full credits, licences, and methods: the sources page →

Where to next

made fromTamarind, pulp goes well withsugar goes well withlemon goes well withcoconut goes well withsalt shares a sourceTamarind Fruit shares a sourceTamarind Prepared Products
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