Description
Tamarind powder has a sharp, tangy flavour with subtle fruity sweetness, made from dried tamarind pulp ground into a fine powder. Its bright acidity is distinctive and deeply savoury, adding instant depth and balance to a wide range of dishes.
Widely used in Indian, Southeast Asian, Middle Eastern and Latin American cooking, tamarind powder is a convenient way to add sourness without moisture. It works well in chutneys, curries, lentil dishes, soups and sauces, as well as spice rubs where a clean, dry acidity is needed.
A small amount goes a long way, lifting rich flavours and adding complexity to marinades, street food-style snacks and savoury stews. Its concentrated flavour makes it especially useful when precision and consistency matter in cooking.
Produced in India
Typical Nutritional Information Per 100 g
Energy: 1050 kJ / 250 kcal
Fat: 0.8 g
of which saturates: 0.1 g
Carbohydrate: 60 g
of which sugars: 40 g
Fibre: 6 g
Protein: 4 g
Sodium: 50mg
Tamarind Powder - Quick Reference
- What is it? Dried tamarind pulp ground into a fine powder for adding acidity without extra liquid.
- Flavour Sharp, fruity and tangy with a subtle natural sweetness.
- Common uses Curries, chutneys, lentils, soups, sauces, marinades, snacks and dry seasoning blends.
- Pairs well with Chilli, cumin, coriander, ginger, garlic, sugar, coconut and tomato.
- How to use Add a little at a time and allow it to dissolve through the dish, balancing with sweetness or salt where needed.
- Compare with Drier and easier to measure in spice blends than tamarind paste or concentrate.
- Possible substitute Use tamarind paste with less other liquid, or lemon juice where only acidity is required.
- Storage Keep tightly sealed in a cool, dry place because the powder can absorb moisture.
Good to know: Its dry acidity is especially useful in rubs and snack seasonings where liquid tamarind would change the texture.
