Below is a list of all known varieties for Tamarind. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Sweet Tamarind | Tamarind fruit that is allowed to ripen fully, resulting in a sweet, sticky pulp often eaten raw as a snack. |
| Sweet Tamarind Pulp (Block) | Fully ripened sweet tamarind pulp pressed into a block, consumed as a sweet, chewy snack. |
| Tamarind Candy | A sweet and sour confection made from tamarind pulp, sugar, and chili; sold as a snack. |
| Tamarind Concentrate | A thick, reduced form of tamarind pulp that is more acidic and concentrated than the paste. |
| Tamarind Flowers | The small, edible flowers of the tamarind tree, used in regional cuisine for their slight sourness. |
| Tamarind Paste (Unsweetened) | The sticky, acidic pulp of the tamarind fruit, pressed into a block or jar. Used as a souring agent in curries and sauces. |
| Tamarind Pulp (Cleaned) | The strained, de-seeded, and de-veined pulp of the tamarind fruit, ready for immediate use in cooking. |
| Tamarind Pulp (Seeds Included) | Raw tamarind pulp that has not been strained, retaining the hard, dark seeds. Used for making drinks and sauces. |
| Tamarind Water | The liquid strained from soaking tamarind pulp, used as a thin, tart liquid base for drinks and sauces. |