How to Prepare Tamarind Pulp

Co-authored by Jessica Gibson

Last Updated: March 18, 2021 References Tested

Tamarind can be an unusual flavor to pin down, but it's well-known for its distinctive sweet and sour taste. If you've had a flavorful pad thai or a delectable curry, it probably had a little tamarind paste in it. Fortunately, you can add this flavor to your own dishes if you buy your own tamarind pulp and process it to remove the fibers. The pulp or paste-like tamarind keeps for several weeks in the fridge, so prepare just as much as you need.

Ingredients

8 ounces (225 g) of seedless, tamarind pulp
2 cups (470 ml) of hot water

Makes about 2 cups (470 ml) of tamarind pulp

Method 1

Method 1 of 2:
Basic Tamarind Paste

1
Open a package of seedless tamarind pulp. You can buy a 1 pound (450 g) package of tamarind pulp from most Asian markets or online. Feel free to prepare the whole package or just take out half so you can use it up faster.^{[1]
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- Prepare only as much tamarind paste as you can use within 3 or 4 weeks.
- Wrap the remaining half of the package in plastic wrap and refrigerate it for up to 3 months.
- Want to use tamarind pods instead? Shell about 40 pods and soak them the same way you'd prepare the pulp. Although it takes a few minutes to shell them, you'll get a similar flavor.
2
Pull the pulp into chunks and put the pieces into a big, heatproof bowl. To prepare 2 cups (470 ml) of tamarind paste, cut the block of tamarind pulp in half so you have 8 ounces (225 g). Then, use your fingers to pull the block apart into 1 to 2 in (25 to 51 mm) pieces and put them into a heatproof bowl.^{[2]
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- If you don't like the squishy, stringy feel of the tamarind pulp, you can cut the block into pieces instead of pulling it apart with your fingers.
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3
Pour 2 c (470 ml) of boiling water over the tamarind and soak it for 15 to 20 minutes. Carefully pour the boiling water so it doesn't splash you. Then, set the bowl aside to let the tamarind pulp soften in the water for at least 15 minutes.^{[3]
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- If the pulp isn't submerged, pour in more water until it's completely covered.
4
Massage the pulp with your fingers to break up any firm clumps. Once the water is cool enough to handle, dip your clean hand into the water and squeeze the pulp to loosen the flesh from the fibers. Do this for about 30 seconds or until you can't feel any clumps of tamarind pulp.^{[4]
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- If you don't want the tamarind to stain your nails, wear gloves when you do this.
5
Push the pulp through a fine-mesh strainer into a clean bowl. Set a fine-mesh strainer onto a bowl and pour all of the tamarind mixture into the strainer. Some of the liquid will fall through, but you'll need to take the back of a spoon or your fingers and push the tamarind paste through. Keep rubbing it back and forth until you're left with just the fibers in the strainer.^{[5]
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- The tamarind paste should have the consistency of applesauce. If you'd like it to be thinner, just stir in water until it's as thin as you like.
6
Store the tamarind paste in the fridge for up to 3 weeks. Cover the bowl with plastic wrap or transfer the paste to an airtight storage container. You can start using the tamarind paste right away or keep it in the fridge for up to 3 weeks.^{[6]
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- Mason jars with lids and bands make great storage containers for tamarind paste!
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Method 2

Method 2 of 2:
Tamarind Uses

1
Stir tamarind paste and sweetener into cold water with ice for a cool beverage. Tamarind juice is the perfect thirst quencher for those hot summer months. Stir 2 tablespoons (30 ml) of tamarind paste into 2 cups (470 ml) of water and stir in as much honey or sugar as you like. Then, fill your glass with ice and enjoy!^{[7]
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- The amount of sweetener you use depends on how sweet you like your drink and how sour your tamarind paste is.
2
Season cooked rice with tamarind paste and spices for a flavorful side. Start by steaming 1 1/2 cups (292 g) of basmati rice and fluff it with a fork. While the rice cooks, heat 1 tablespoon (8 g) of sesame seeds in a skillet over medium heat. Then, remove them from the pan and pour in 3 tablespoons (44 ml) of canola oil. Stir in 2 thinly sliced red onions and 1 1/2 teaspoons (3 g) of cumin seeds. Cook the onions for about 15 minutes and stir in 2 tsp (9.9 ml) of your tamarind paste. Toss the mixture with your fluffed rice and serve it.^{[8]
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- Don't like onions? It's totally fine to leave them out. Just heat the oil and stir in the cumin seeds with the tamarind paste.
3
Cook pad thai with authentic tamarind flavor. If your homemade pad thai never tastes the same as your favorite Thai restaurant's, you might be missing that sweet and sour tamarind flavor. Prepare your favorite pad thai recipe with tofu, chicken, or beef, but don't forget to stir 2 tablespoons (30 ml) of tamarind paste into your sauce.^{[9]
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- Taste the noodles before you serve them and add more tamarind paste if you'd like a more intense flavor.
4
Add tamarind paste to marinade to give it a bold flavor. The next time you're making a marinade for beef or pork, stir a few teaspoons of tamarind paste into it. In addition to its intense flavor, the acidity from the tamarind also tenderizes meat. Don't marinate chicken or fish for more than a few hours or you could make it tough!^{[10]
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- Tamarind also gives the marinade a great, dark color. If you want to cook your marinade into a sauce, it will have a rich, deep color.
5
Mix tamarind paste into a vinaigrette or salad dressing for a tangy kick. Skip the bottled dressings and make one that's full of fresh flavor. Whisk together 3 parts olive oil with 1 part tamarind paste and lemon juice. Then, taste the vinaigrette and add brown sugar or honey until it's as sweet as you like. Toss your tamarind dressing with mixed greens and serve it right away.^{[11]
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- Tamarind dressing is great with a salad that has chopped apples and cashews.
- Want an even stronger tamarind taste? Leave out the lemon juice and use just tamarind paste as the acidic ingredient in the dressing.
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