A fruity pulp, between culinary tradition and plant infusion

Tamarind pulp has been used for centuries in tropical cultures to make fresh juices, thirst-quenching infusions, and tangy sauces (chutneys, pickles, marinades). It is also incorporated into fruity decoctions for digestive purposes, broths, or as a base for exotic syrups. Its richness in organic acids and natural sugars gives it a very characteristic sweet and sour taste. From a contemporary plant-based perspective, it can also be rehydrated and then filtered to enrich plant-based recipes or create artisanal elixirs.

Description

Dark brown to blackish product, in the form of agglomerated blocks, filaments or fibrous fragments, sometimes containing the pits. Sticky and supple texture, intense tangy taste. Characteristic fruity odor. The pulp is manually extracted from mature pods, then dried in the sun or at low temperature for optimal preservation.

Nomenclature

• Common name: Tamarind, tamarind pulp
• Latin name: Tamarindus indica
• Family: Fabaceae
• Part used: Fruit pulp (endocarp)
• Form: Dried, raw or partially cleaned pulp
• Origin: India, Africa, Southeast Asia, West Indies
• English name: Tamarind pulp
• Name in German: Tamarindenfruchtfleisch
• Name in Spanish: Tamarind pulp
• Name in Italian: Polpa di tamarindo
• Name in Arabic: لب تمر هندي

Traditional uses

• Infusion: soak 10 to 15 g of pulp in hot water, then filter – consume hot or cold.
• Syrups & juices: rehydrated then pressed to obtain a concentrate, to be sweetened and diluted according to use.
• Cuisine: base for sweet and sour sauces, chutneys, vegetarian dishes or exotic marinades.

Precautions for use

• Naturally acidic product: to be consumed diluted or accompanied.
• May contain pits or fragments of hard fibers – handle with care in food use or processing.
• Store away from moisture and close tightly after opening.

History and tradition

Known since ancient times, tamarind has been used as a food, condiment, beverage, and medicinal ingredient. It traveled along the trade routes between Africa, Asia, and the Americas. Renowned for its freshness and vibrant flavor, it is now found in many cuisines around the world and in traditional tropical herbalism. Its pulp remains a valuable raw material for those seeking an authentic, natural flavor.

Miscellaneous information

• Packaging: block or loose pulp, in kraft bag or food-grade HDPE pot.
• Shelf life: 12 to 18 months away from heat and humidity.
• TARIC customs code: 0813.40.10.00

Sources and references

• Internal References Apophycaire
• Culinary works on tropical fruits
• Technical data on traditional food plant materials

Note to project creators and formulators:

Please note that we do not provide any technical documentation (datasheet, certificate, analysis, etc.) for quantities less than 1 kg. Documentation is reserved exclusively for registered professionals (SIRET number or equivalent required) and for clearly identified projects. Thank you for your understanding.

🔎 Information

The products on aromacentre.fr are not medicines. They are natural, plant-based treatments. All usage advice on our site is for informational purposes only. Any additional requests should be made to a qualified healthcare professional. In accordance with Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, we are unable to publish this information on the site. Taking this product does not exempt you from consulting a doctor or prescribing it. Ask your doctor or healthcare practitioner for advice. Be sure to read the precautions for use before using any medicinal plants. The use of herbal preparations is not recommended without consulting your doctor or pharmacist. The substances they contain may interact with medications prescribed by the patient, reducing their therapeutic effectiveness or causing toxicity. They can also worsen the weakening of the body's vital functions, thus exposing the patient to increased morbidity and life-threatening risks.

Disclaimer

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