Tamarind
Tamarindus indica · tamarind · tamarin
Tamarind: what every chef needs to know
There has earned its reputation — a reason Tamarind shows up on so many prep lists: it is a legume whose fruit pulp is used in cooking. The flavour is intensely sour (pH 2.0–3.5) due to high tartaric acid content (8–18%), balanced by sugars for a sweet-sour harmony. Tamarind is an essential ingredient in Thai, Indian, Mexican and West African cuisines. In Europe, tamarind is available as a block (compressed pulp including seeds), paste or concentrate. Tartaric acid in tamarind reacts with metal cookware (aluminium, cast iron): always use stainless steel pans. HACCP note: tamarind's low pH (below 3.5) strongly inhibits bacterial growth — it is one of the most microbiologically stable food ingredients.
Tamarind: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Tamarind: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Tamarind: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Breek a stuk tamarinde blok af, week 15 minutes in warm water, kneed to vruchtvlees los to make, remove seeds and vezels through to strain; the gewonnen sap is the basis
Tamarinde sap + brown sugar + fish sauce + chili in roestvrijstalen wok; the zoetzure sauce must ingedikt are for the add of the noodles
Tamarinde sap + brown sugar + ground cumin + garam masala + salt boil to thick chutney; classic Indian condiment at samosa of bhajis
Tamarinde + garlic + cumin + bell pepper + oil: the tartaarzuur verweekt the vleesvezels (tenderizing); use roestvrijstalen bowl, no aluminium
Tamarind: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Tamarind: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a block, paste or concentrate through Asian and Indian wholesalers. No seasonality for dried/compressed product. Fresh tamarind pods are seasonal but not commonly available in Northern Europe.
Tamarind: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Tamarind
How do I use a tamarind block?
Break off a piece (guideline: 1 tablespoon of compact tamarind per 100 ml juice). Soak for 15 minutes in warm water at 60°C (140°F). Knead to loosen the pulp from the seeds and fibres. Strain through a fine sieve. The resulting juice is ready to use immediately. Paste is more convenient but less authentic in flavour.
What is the pH of tamarind and why does it matter?
Tamarind has a pH between 2.0 and 3.5 due to its high tartaric acid content (8–18%). This high acidity strongly inhibits bacterial growth (microbiologically stable) but reacts with aluminium and cast iron cookware. Always use stainless steel or ceramic pans. The high acidity also accounts for tamarind's meat-tenderising effect in marinades.
Is tamarind the same as asam?
Yes: asam is the Indonesian and Malay name for tamarind (Tamarindus indica) — the same product, same botanical species. In Indonesian cuisine it is used in rijsttafel dishes, soto and sambal. In Thai cuisine it is called makham. All names refer to the same pulp of Tamarindus indica.
At what temperature should you store Tamarind?
Store Tamarind at room temperature (blok); 0-4°C (pasta opened), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Tamarind professionally?
The primary professional technique for Tamarind is Tamarinde blok rehydrateren at warm water (60°C) for 15 min weken. Always verify core temperature with a calibrated probe thermometer.
Does Tamarind contain allergens?
Tamarind is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
