Tamarind Pulp, raw (100 g)
Tamarind pulp is a uniquely sticky, dark brown fruit extracted from the pod-like legumes of the tamarind tree, renowned for its intensely bold and tangy flavor profile. Striking a complex balance between sweet and deeply sour, this versatile fruit acts as a cornerstone ingredient in global cuisines, particularly across Asian, Middle Eastern, and Latin American dishes. Cooks rely on it to lend a vibrant, acidic bite to savory curries, marinades, and stir-fries like traditional Pad Thai, as well as to create refreshing beverages, candies, and rich chutneys. Exploring the nutrition facts for Tamarind Pulp, raw (100 g) reveals exactly why this flavorful ingredient is celebrated not only for its distinctive taste but also for its substantial dietary value.
Culinary & Storage Tips
Selection
Choose raw tamarind pulp that is sticky, pliable, and deep brown in color, avoiding severely dry, hard blocks or any signs of mold.
Storage
Store in an airtight glass or plastic container in the refrigerator for up to 6 months to maintain freshness and prevent it from drying out.
Healthy Uses
- •Soak in warm water and strain to create a tangy, low-sodium flavor base for healthy soups, stews, and curries.
- •Blend a small amount with dates and spices for a nutritious, antioxidant-rich chutney or dip without refined sugar.
- •Use the pulp as a natural tenderizer and flavor enhancer in marinades for lean proteins like chicken, fish, or tofu.
Macronutrients
Per Serving
Micronutrients
| Nutrient | Amount |
|---|---|
| Calcium | |
| Choline | |
| Copper | |
| Folate (B9) | |
| Iron | |
| Magnesium | |
| Manganese | |
| Niacin (B3) | |
| Phosphorus | |
| Potassium | |
| Riboflavin (B2) | |
| Selenium | |
| Sodium | |
| Thiamin (B1) | |
| Vitamin A | |
| Vitamin B12 | |
| Vitamin B6 | |
| Vitamin C | |
| Vitamin D | |
| Vitamin E | |
| Vitamin K | |
| Zinc |
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