A ready made tamarind paste or concentrate is the easiest option, since it skips soaking and straining a block of pulp yourself. Check the label for added sugar or salt, since some pastes are seasoned and some are pure fruit.
Tamarind is a sour, slightly sweet pod fruit, used across Thai, Indian and other South and Southeast Asian cooking for sourness and depth.
Block, paste or concentrate
A tamarind block is the pure pulp with seeds and fibre, needing soaking in hot water and straining before use. Paste is already prepared and ready to spoon in. Concentrate is a stronger, more processed liquid form, often needing less to hit the same sourness. Paste is the easiest starting point for most home cooks.
What to check on the label
Tamarind formats compared
| Format | Prep needed | Best for |
|---|---|---|
| Block | Soak and strain | The most authentic, deepest flavour |
| Paste | Ready to use | Everyday convenience |
| Concentrate | Ready to use, use less | Strong, quick flavour hit |
FAQ
What can I use instead of tamarind?
A mix of lime juice and a touch of brown sugar gets close in a pinch, though it will not have quite the same depth as real tamarind.
How long does tamarind paste keep once opened?
Several months in the fridge, since its acidity helps preserve it. Keep it in a sealed container or jar.
Is tamarind paste the same as tamarind sauce?
No. Tamarind sauce usually has sugar, spices or other ingredients added and is meant to be used as a finished condiment, while paste is the base ingredient for cooking with.
Read where to buy tamarind paste locally, or use it in our Thai green curry.
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- Tamarind paste. Ready to spoon straight into cooking.
