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    Home > Recipes > Thai

    How to Make Tamarind Paste

    Published: Feb 17, 2016 · Modified: Mar 21, 2023 · by Jess Smith · Jump to Recipe · 30 Comments · This post may contain affiliate links.

    1.3K shares
    How to Make Tamarind Paste

    Fresh tamarind paste is the not-so-secret ingredient for so many delicious recipes, including Pad Thai. This ingredient is sweet, tart, and incredibly versatile. Learn how to make tamarind paste from tamarind pulp or tamarind pods in this step-by-step guide.

    tamarind paste in a Weck glass jar with pad thai in the background

    Say hello to the vibrant, tangy flavors that come from fresh tamarind paste. If you’re a fan of Pad Thai then there’s a good chance you already know that all authentic Pad Thai recipes all start with this flavorful ingredient. 

    a Caucasian person in a green apron pouring hot water over tamarind pulp in a glass bowl

    Making this may look intimidating, but it’s actually really easy. Just soak a block of tamarind pulp or tamarind pods in boiling water for about 30 minutes, break the block up with your hands, and strain. It’s also incredibly easy to store in the fridge or freezer, so you just have to do the process once to stock your kitchen for many recipes.

    a person in a dark green apron holding a steaming glass bowl of soaking tamarind pulp

    What is tamarind paste made of?

    Tamarind paste has just one simple ingredient: tamarind fruit! This tasty paste can be made right from the pods, or can be made from a block of tamarind pulp. The benefit to making this from blocks is that you don’t need to hand sort and shell the pods. 

    For only having a single ingredient, tamarind is pretty versatile. In addition to its use in Pad Thai sauces, home cooks use tamarind in sweet treats, drinks, and marinades. A fun fact about tamarind paste: it's one of the ingredients in Worcestershire sauce!

    a Caucasian person with hands in a glass bowl full of soaked tamarind paste

    How to Make It

    1. Break open the tamarind pods or place the tamarind pulp in a large bowl.
    2. Pour boiling water over the tamarind and let soak for 30 minutes. 
    3. When the water is cool, use your hands to break apart the pods or pulp, and mix with the water.
    4. Using a spoon or a silicone spatula, press the mixture through a large colander to separate the seeds and fibers.
    a Caucasian person pressing tamarind pulp through a mesh sieve into a glass bowl

    How to Store It

    This can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

    Ingredients

    • Tamarind pulp or pods - Tamarind is a really unique tropical fruit native to Asia and Africa, and is used in cooking throughout these regions. These fruits grow in brown pod-like shells and the pulp within these shells are a mix of sweet, tangy, and sour flavors. 
    a glass pyrex measuring bowl with tamarind paste

    Tips

    • Freeze tamarind paste in ice cube trays, then transfer to freezer bags for small ready-to-use portions. 
    • To preserve tamarind paste’s beautiful flavors, store in a nonreactive container like a glass Mason jar.
    • Save yourself time and start with a block of prepped tamarind pulp (see below for details).

    Tamarind Pulp vs. Pods

    Let’s just cut to the chase here, the easiest way to make tamarind paste is with a block of already prepped tamarind pulp. These blocks are produced from pure tamarind pulp and can be found at almost any well-stocked grocery store selling international ingredients. 

    Making this paste from scratch with tamarind pods takes a lot more time than simply using a pre-prepared pulp. Not only will you need to break the pods apart, but the pods require over an hour to soak and soften. 

    Some people claim you achieve better flavors by making it directly from the pods, but we haven’t found that to be true. The blocks of tamarind pulp make a delicious paste.

    FAQs

    What is a good use for some leftover tamarind?

    Thick, tangy tamarind paste can be used in so many ways. It makes an awesome tropical drink. Use leftovers to marinate chicken, beef, pork, or tofu. Mix tamarind paste into stir fry dishes or salad dressings or use it to make dips for pot stickers, spring rolls, and dumplings.

    How to select the best pods

    Be sure to select ripe tamarind pods. Ripe tamarind pods have a hard, light brown shell that can easily be broken apart by squeezing it between your fingers. The fruit is wrapped around seeds inside the pods. 

    How to store it

    Store tamarind paste in the refrigerator for 2-3 weeks in an airtight nonreactive container. You can freeze tamarind paste for up to 6 months. When you’re ready to use, defrost in the fridge for 12-24 hours.

    tamarind paste in a Weck glass jar with pad thai in the background

    Recipes that use tamarind paste

    • Thai Massaman Curry with Beef
    • Paleo Pad Thai with Zucchini Noodles
    • Vegetarian Nam Prik Pao (Thai Chili Paste)
    • Authentic Pad Thai

    Favorite Tools

    • Mixing Bowls
    • Sieve or Colander
    • 8 oz Mason Jars

    📖 Recipe

    Print Recipe
    5 from 1 vote

    How to Make Tamarind Paste

    Fresh tamarind paste is the not-so-secret ingredient for so many delicious recipes, including Pad Thai. This ingredient is sweet, tart, and incredibly versatile. Learn how to make tamarind paste from tamarind pulp or tamarind pods in this step-by-step guide.
    Prep Time30 minutes mins
    Total Time30 minutes mins
    Course: Sauce
    Cuisine: Thai
    Servings: 2 cups
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowls
    • Sieve or Colander
    • 8 ounce Glass Jars

    Ingredients

    • 1 pound tamarind pulp (or about 20 tamarind pods)
    • 2 cups boiling water

    Instructions

    • If using tamarind pods: Break open the pods and transfer the fruit and seeds to a large bowl. (Discard the crisp outer shell of the pods.)
    • If using tamarind pulp: Place the entire block of tamarind pulp in a large bowl.
    • Pour boiling water over the tamarind pods or pulp just until it is covered by a couple of inches of water.
      a Caucasian person in a green apron pouring hot water over tamarind pulp in a glass bowl
    • Let soak for 30 minutes.
    • After 30 minutes, use a soft spatula or your hands to gently break the tamarind apart. Let it soak for another 15 minutes.
    • When the water has cooled, use your hands to break the pods or pulp apart they are evenly combined with the water. (There will be lots of bits of seed and fibers that you'll sort out in the next step.) The finished mixture should be about the thickness of ketchup, so add some more water if needed.
      a Caucasian person with hands in a glass bowl full of soaked tamarind paste
    • Press the mixture through a mesh sieve using a spoon or silicon spatula, separating out the seeds and fibers.
      a Caucasian person pressing tamarind pulp through a mesh sieve into a glass bowl
    • Note: If it looks like there is still enough fruit in the seeds and fibers after one round of pressing them through the sieve, you can repeat the process, soaking the seeds and fibers once more in boiling water and then running them back through the sieve.
    • Discard the seeds and fibers. Store the tamarind paste in a container in the refrigerator for up to 2 weeks or freeze for up to 6 months.
      a glass pyrex measuring bowl with tamarind paste

    Related

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    Pad Thai Sauce »
    1.3K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Maggie Fisher

      February 17, 2016 at 3:53 pm

      Jess, I am sorry but this looks totally disgusting, cant even imagine it tastes good, but will lean on your expertise as a chef on all matters food...so if I can get past the "look" of it just might try to do this.
      Anyhow no posts of the girls this time?
      You know we expect them each time you send us a post, that's all there is to it!
      I share those pix with the attorney who works across the hall from my office, he is a Grandpa now for past 18 months and soon to be one again this summer and he call the twins "those Thai babies...." which I think is so cute, however I told him that I had promised the new-born prince of Kate & what's his name that one of your twin girls gets him, so his granddaughter will have to find her own royal prince! Stay well stay warm, heard some nasty weather in your part of the country, here in Michigan it's just strange as usual

      Reply
      • Jess

        February 17, 2016 at 5:05 pm

        It's not the most beautiful to photograph Maggie, but this stuff is SUPER tasty! I knew you'd have an eye out for those kiddos, so we've got a second post today with a little Molly and Clara shout-out. 😉

        Reply
        • Stephen

          February 24, 2023 at 7:16 am

          Great recipes, but so much irrelevant information to get through.

          Reply
          • Jess Smith

            February 24, 2023 at 1:02 pm

            Hi Stephen - I'd love more information from you! We're always trying to improve the quality and helpfulness of the content I create here, so I'd love to know what you're finding irrelevant. We try to cover all of the details on the ingredients and process for those who are new to a recipe, but it certainly might be more than an experienced cook needs.

            Reply
    2. Barb F

      February 18, 2016 at 5:36 pm

      Hi Jess,

      I appreciate your post because I've wanted to make pad thai for a long time! I even have a pack of tamarind in the cupboard, then got the willies about being able to extract the paste, but you make it look very easy.

      It looks like you leave the water in the bowl and don't discard it before mashing the tamarind?

      Reply
      • Jess

        February 19, 2016 at 10:39 pm

        It is surprisingly easy, Barb! I hope you'll try it, especially since you have already have the tamarind on hand. It makes for some seriously delicious Pad Thai. I went back and edited Step 3 in the text so that the answer to your question is more clear. You're right that I leave the water in the bowl when I mash the tamarind, as long as the water was just enough to barely cover the tamarind while it soaked (if you use a large bowl or the mixture seems very water-logged, do pour off a bit of the liquid before you finish mashing it).

        Reply
        • Barb F

          February 20, 2016 at 12:19 am

          Ok, thanks for clarifying, Jess - I will definitely do this and make the pad thai sauce!

          Reply
    3. Jane

      May 09, 2017 at 1:49 am

      Thank you so much for this lesson. I used a double boiler which did the job beautifully, and then spooned the paste into a freezer tray so that I have handy frozen portions.

      Reply
    4. Jane

      May 09, 2017 at 3:01 am

      Not a double boiler, sorry, it was a small steamer saucepan set

      Reply
    5. Benjamin Rein

      August 07, 2017 at 1:01 pm

      After soaking, try putting the tamarind through a food mill to separate the pulp from the seeds and sinew.

      Reply
      • Jess

        August 07, 2017 at 4:44 pm

        Great idea! Thanks for the tip Benjamin - I'll definitely try that.

        Reply
    6. Maria

      September 14, 2017 at 5:51 am

      How long does this paste last in the fridge? Can you freeze it?

      Reply
      • Jess

        September 14, 2017 at 12:02 pm

        Hi Maria. I find that this keeps really well. I keep it in the fridge for 3-4 weeks and have never had any issues with spoiling, but it will definitely freeze easily for 3-6 months (just defrost in the fridge overnight before using).

        Reply
    7. Caroline Wilhite

      November 03, 2017 at 8:51 am

      I'm excited to make pad thai for the first time. Is there a big taste difference between making your own paste and store bought paste?

      Reply
      • Jess

        November 05, 2017 at 5:50 pm

        Hi Caroline - there is a difference in taste, but it's not huge. Many restaurants that serve Pad Thai in the US likely use store-bought paste, so it may even taste more like the Pad Thai that most of us know. The most important step is just tasting the Pad Thai sauce once everything is combined. Adding a bit of sugar or lime juice can make store-bought paste taste great to me.

        Reply
    8. Bronwyn

      December 31, 2017 at 1:57 am

      Can I put the paste in the blender first to help make the process of putting it through a sieve a little easier?

      Reply
    9. Ed

      October 29, 2018 at 4:27 pm

      Heh, heh...looks like a new use for my foley mill, beyond making just apple sauce!

      Reply
      • Jess

        November 19, 2018 at 11:31 am

        Yes - totally, Ed! A food mill is perfect for this!

        Reply
    10. grace Bee

      February 27, 2019 at 6:37 pm

      I've been making this for a while and love it in a variety of dishes, especially to add flavour to stew (added while cooking in the slow cooker) and soups (add a dollop and mix in for taste). Of course I also throw together a pad thai sauce with it. But I am lazy and don't do the seiving part - I just mash after the boiling water does its magic and have never found that to be an issue.

      Reply
      • Jess

        March 01, 2019 at 10:40 am

        Grace - thanks so much for sharing that! I'll try it your way next time.

        Reply
    11. Frances

      April 06, 2019 at 6:50 pm

      Just FYI - You can make a lovely drink by taking the fibrous "leavings", adding water, let it sit awhile stirring occasionally, strain add a touch of honey (also try lemon or mint or......) and drink! Refreshing, great for the digestive system and so yummy!

      Reply
    12. Evelyn M Luck

      September 02, 2019 at 7:30 pm

      In New Orleans La. many years ago when I was young we'd get Tamons(?) @ The drugstore. It was a
      paste, quite tart. I'm not a sweet eater so I loved this tart treat. Have any ideas why in French loving city as NOLa was the 1930's would have this in drugstores as a snack.
      Evelyn

      Reply
    13. Paul Womack

      January 28, 2020 at 6:17 am

      UK resident here - what's the weight (in grams or ozs) of the 2 cups of paste you get from 1Lb of pulp?

      Reply
      • Jess

        January 28, 2020 at 11:11 am

        Hi Paul - I'd actually measure this by volume, so you'd be looking for about 475 mL. Hope that helps!

        Reply
    14. CynCon

      November 12, 2020 at 3:14 pm

      Has anyone tried making this, either from scratch or from the pulp, in an instapot? Also was thinking a ricer might be helpful when separating the paste from the fibers.

      Reply
    15. Natasha

      November 30, 2020 at 2:02 am

      I love how quick and to the point u are with your recipe . Where've you been all my life?

      Reply
    16. Linda Bull

      February 14, 2021 at 10:19 pm

      Thank you ever so much for this great instruction! Worked like a charm!!

      Reply
    17. Anne Outwater

      September 08, 2021 at 6:45 am

      Thanks. This was simple and perfect!

      Reply
    18. moncaprov

      January 17, 2023 at 1:18 pm

      I was looking for a tomato substitute, have use Tamarind syrup in other dishes, but found your preparation of tamarind paste from the pulp. Thanks for the thorough documentation with pix.

      Reply
      • Jess Smith

        January 18, 2023 at 10:23 am

        I'm so glad this was helpful! I'm actually going to reshoot this blog post next week and will add even more step-by-step photos. I really do think it helps to see the images!

        Reply

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