Embrace sweet-spicy tamarind for an extra kick in everything from sauces to cocktails

Gretchen McKay | (TNS) Pittsburgh Post-Gazette
Even if you don’t know it, you’re probably familiar with the distinctive tang of tamarind.
A staple in South and Southeastern Asian cuisine, it’s the tangy-sweet heart and soul of a killer Pad Thai sauce or flavorful curry, and it plays a starring role in the dark-brown dipping sauce served alongside samosas, papadam and pakora at your favorite Indian restaurant.
With a flavor akin to tart citrus, tamarind for centuries has also lent its unique sweet and sour flavor to Mexican and Caribbean cuisine, adding a delightful zing to everything from candy and cocktails to sauces and marinades. In the Philippines, it’s a key ingredient in sinigang, a savory Filipino stew.
As American tastes have grown more international, it’s no surprise that food producers are embracing the popular (and sticky) fruit in fun ways. In its 24th annual Flavor Forecast, global spice maker McCormick named tamarind the 2024 Flavor of the Year and added Tamarind & Pasilla Chile Seasoning to its wide variety of spices.
The pod-like legume from the tamarind tree also made headlines at June’s Summer Fancy Food Show in New York City, when specialty food company Tamarind Heads won a gold medal for its barbecue sauce crafted with the fruit’s “unique blend of tart, tangy, smoky, sweet and spicy flavors.”
Sashi Kumar launched the sauce company in 2019 with business partner, Jim Giberson, a chef and food consultant, after the two crossed paths at Dartmouth College’s Tuck School of Business.
As an MBA candidate, Kumar had to complete a project solving a business challenge “and there were a lot of food initiatives at the time,” he recalls.
The one that ended up having legs was figuring out why tamarind hadn’t broken out in the U.S. despite changes in demographics, especially in cultures where it is a common ingredient.
It took the pair five years to develop and refine the sauce — based on Kumar’s mother Shalini’s recipe — into one with a brand-new flavor profile.
Tamarind is usually sold in one of four ways in Indian and Asian markets in America: as whole pods, in pressed blocks or in glass or plastic jars as a tangy paste or concentrate. Many jarred products are loaded with sugar or super processed, which removes a lot of the good stuff that makes tamarind a nutrient-rich superfood, says Brittney Lim, another of Kumar’s partners.
Keeping the American palate in mind, the company zeroed in on barbecue sauce as a delivery method to take tamarind from being a “back of the fridge” product you use for one recipe to one that transcends a lot of different foods, and can be used in many different ways.
“A lot of other [barbecue sauces] just use a thickener,” Kumar says. “We developed a method that uses the purest form of tamarind, so it tastes great and is clean.”
As in, the fruit goes straight from the pod into the bottle.
Serendipitously, Tamarind Head’s first run of bottles was on the production line in West Bridgewater, Mass. and about to go to market when McCormick unveiled its flavor forecast. The timing couldn’t have been better.
“It was a lot of work, but we hit on some zeitgeist,” says Kumar.
Native to Asia, Africa and the Middle East, tamarind trees grow in tropical climates all across the globe — even in backyards in southern Florida. But if you’re new to cooking with it in its raw form, you might find more than its taste a little funky.
The fleshy, sticky fruit is nestled inside a brittle, peanut-like shell. Similar in texture to figs or dates, it can be eaten raw — it sweetens as it ripens — but most often it is seeped in boiling water until it softens, after which the fibrous pulp is pressed through a fine sieve to remove its small black seeds and any bits of shell or fiber.
Relatively low in calories (a half cup only has about 145 calories), tamarind is rich in antioxidants and several key nutrients, including vitamin C and magnesium. It also is a good source of carbs and fiber, and is low on the glycemic index, which makes it a good choice for diabetics.
Because of its antioxidant and anti-inflammatory properties, it’s believed to protect against diseases like cancer and heart disease. In liquid form, it’s often used to help with digestion.
Coconut milk and sugar are often added to a recipe to reduce tamarind’s sour taste. A super versatile ingredient, it can be used in rice dishes, dals and curries, and also adds punch to a variety of chutneys.
Retired engineer Jayashree Iyengar, who grew up in Chennai, India, and teaches Indian cooking classes at Phipps Conservatory’s Botany Hall Kitchen, confesses she didn’t know the fruit she grew up with had been named Flavor of the Year almost a year ago. She guesses it might be because chaat — a category of Indian street food — and Indian food in general is becoming more and more popular.
What she does know is that the cooking advice her son, Ashwin, gave her years ago when she couldn’t figure out what a dish was missing still holds true: Adding a little bit of tamarind to a dish makes everything taste better.
“When something is lacking in flavor, you can add lemon juice” to make it come to life, she says. “Tamarind does the same thing” by adding a pleasant acidity.
That applies to drinks as well as sauces, marinades, soups and other foods. Tamarind lemonade and agua fresca (flavored water) is especially refreshing and also makes a super tangy substitute for orange liqueur in a margarita.
The same goes for Tamarind Heads BBQ Sauce, which can be used to brighten coleslaw, elevate mac and cheese or be mixed with mayo to create a spicy aioli for sandwiches.
“And a good bloody mary with this is off the charts,” says Kumar.
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A staple of Indian curries and spicy dishes, tamarind paste is used in marinades, dipping sauces and chutneys. It can be stored in an airtight container in the refrigerator up to one week, or frozen in ice cube trays up to two months.
You can usually find tamarind in both pod and block form wherever you buy Southeast Asian, Indian or Latin American ingredients.
7 ounces tamarind fruit pulp, from a compressed block or about 12 pods
3/4 cup boiling water
Separate the block into small chunks and place into a medium heatproof bowl. If using whole tamarind pods, remove the outer shell and veins with your fingers and place the pulp (it looks like a date) with seeds in a medium heatproof bowl.
Add 3/4 cup boiling water then let stand 1 hour.
Pour mixture through a fine wire-mesh strainer set over a clean bowl. Using a wooden pestle or spatula, push out as much liquid as possible into the bowl, working any remaining pulp with a spatula to remove the fibrous threads and seeds. (Towards the end, I also used my fingers.)
Using a spoon, scrape off any tamarind paste from underside of strainer, and add to mixture in bowl. Stir to combine; discard remaining solids in strainer.
Makes about 1 cup of tamarind paste.
— Gretchen McKay, Post-Gazette
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This twist on a classic margarita gets its vibrant Indian vibe from fresh tamarind puree. It’s sweet, tart, tangy and incredibly refreshing — perfect for a warm Indian summer.
3 lime slices, divided
Mexican chili lime spice mix, such as Tajín
3 ounces tequila
3 ounces tamarind puree
1 ounce agave nectar or simple syrup
1/2 ounce fresh lime juice
Ice, for shaker
Sprinkle chili lime seasoning on a small plate in a circle around the same size as the rim of your glass.
Rub the rim of two margarita or rocks glasses with lime and dip in seasoning.
Combine tequila, tamarind puree, agave nectar and lime juice in a shaker with ice; shake until cold.
Fill glasses with ice, then strain the drink into the glasses. Garnish with a lime slice.
Makes 2 cocktails.
— Gretchen McKay, Post-Gazette
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Chicken wings are a favorite dish anytime of year, but are especially popular once football season gets underway. These flats and drumettes are glazed in Tamarind Heads’ tart and tangy tamarind barbecue sauce, which won the Gold Award in the Barbecue Sauce category at the 2024 Fancy Food Show in New York City.
2 pounds fresh chicken wings
4 ounces Tamarind Heads BBQ Sauce, plus more for brushing
4 ounces red wine
1/2 teaspoon black pepper
1 teaspoon salt
Place chicken wings in a large metal bowl and add Tamarind Heads BBQ Sauce, red wine, salt and pepper. Toss all ingredients until wings are fully coated.
Cover bowl with plastic wrap and refrigerate overnight.
Place wings in baking pan and bake in oven at 375 degrees until fully cooked, around 40 minutes.
Pull out the wings and do a final brush, coating each side with Tamarind Heads BBQ Sauce.
Place in broiler for around 4 minutes, until wings are crispy and slightly charred.
Serves 2-4.
— tamarindheads.com
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This easy vegetarian curry made with coconut milk comes from one of my favorite global cookbooks, 1999’s “World Food Cafe.” The original recipe calls for eggplant but at my daughter’s request, I substituted zucchini I had on hand. Tamarind paste gives it a gentle tang.
For curry
1 red onion, coarsely chopped
3 garlic cloves
4 fresh Serrano chilies
1 tablespoon tamarind paste
1 tablespoon soy sauce
1/2 teaspoon turmeric
4 tablespoons vegetable oil
2 medium zucchini, cut into 1-inch pieces (about 3 cups)
Salt
1 cup finely shredded cabbage
1 cup julienned or shredded carrot
1 large red bell pepper, seeded, de-ribbed and thinly sliced
2 large handfuls fresh baby spinach
15-ounce can coconut milk
8 ounces bean sprouts
For garnish
2 shallots, thinly sliced
Large handful chopped cilantro leaves
Fresh red Thai chilies, chopped, optional
Puree onion, garlic, chilies, tamarind paste, soy sauce and turmeric together in a food processor until they form a paste.
Heat oil in a wok over high heat until shimmering. Sprinkle zucchini with a little salt and then add to pan and stir-try for 2-3 minutes. (They should still be a little crunchy.)
Add flavoring paste and stir well until the zucchini is coated with it. Add the cabbage, peppers and carrots, stirring constantly. Cook until veggies are crisp-tender, about 2 minutes.
Add the spinach, coconut milk and bean sprouts. Simmer for 3 minutes, but do not boil. If necessary, add salt to taste. (I added a little more tamarind paste.)
Serve in bowls with a generous garnish of shallots, chopped cilantro and chilies, if using. To stretch the recipe for more servings, spoon on top of cooked white or brown rice or noodles.
Serves 4-6.
— adapted from “World Food Cafe” by Chris and Carolyn Caldicott
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Bhel puri is a very popular street food in India. It’s made with crispy puffed rice, fresh veggies and sev, small, crunchy noodles made from chickpea flour. Garnished with three chutneys, it’s sweet, tart and salty all at the same time. It’s also incredibly addictive, which is why we love that it’s so easy to make at home.
This recipe comes from Point Breeze resident Jayashree Iyengar, who runs Popping Mustard Seeds, a company offering cooking lessons and monthly meal kits.
For puffed rice
1 14-ounce bag bhel puri mix
4 medium potatoes, boiled and peeled
1 medium red onion
1 cup roasted and unsalted peanuts
3 or 4 tablespoons chutney mix (recipes follow)
1/2 cup chopped cilantro
For green chutney
2 cups cilantro, roughly chopped
1/2 cup mint leaves
4 green chilies
1 teaspoon sugar
1/2 cup chopped onions, optional
Juice 1/2 lemon
Salt, to taste
For hot and spicy red chutney
15-20 red chilies, seeds removed
10-12 cloves garlic
1/2 inch ginger
1/2 teaspoon cumin
Juice 1/2 lemon
Salt, to taste
For sweet red chutney
1 cup pitted whole dates
1/2 cup tamarind puree
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder
Salt, to taste
Make chutneys: (Green) Blend all ingredients except salt and lemon juice to a smooth paste. Then add salt and lemon juice and mix well. (Hot) Soak chilies for 30 minutes, then grind with ginger and garlic to a smooth paste. Add the remaining ingredients and mix well. (Sweet) Grind dates and tamarind juice to form a smooth paste. Add spices and mix well.
Empty the bag of bhel puri mix into a large bowl.
Chop cooked potatoes into bite-sized pieces and add to bowl along with chopped onions and peanuts.
Drizzle the chutney mix on top and mix well to combine.
Garnish with chopped cilantro, and serve.
Serves 10-12.
— Jayashree Iyengar, Popping Mustard Seeds
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