Dried tamarind

Dried tamarind is the fruit of the tamarind tree, a tree native to tropical Africa that is now widely cultivated in tropical and subtropical regions around the world, especially in Latin America, the Caribbean, and Asia. It comes in the form of a pod or legume with a brown, sticky, sweet-and-sour pulp, which is commonly used in cooking to add a sweet and sour touch to various preparations.

In its dried form, tamarind is the dehydrated pulp contained within the pod, which can be rehydrated to make juices, sauces, marinades, desserts, or condiments. It is especially popular in recipes from countries such as Mexico, India, Thailand, and various Caribbean nations.

Properties: Dried tamarind is rich in antioxidants, vitamins (such as vitamin C and some B vitamins), minerals (such as potassium, magnesium, and iron), and dietary fiber. It is also known for its digestive benefits, helping to relieve constipation and aid digestion.

Synonyms in Spanish (Latin America): depending on the region, dried tamarind may also be known simply as tamarind, tamarind paste (when processed), or colloquially in some Caribbean countries as sour tamarind. In Argentina and Uruguay, although less common, the dried pulp used in gastronomy is also called tamarind.