Tamarind: what we know about the «indian nut» and how it’s used

Cashews, almonds, and peanuts are well-known nuts commonly used in cooking, herbal medicine, and even naturopathy. They’re added to savory and sweet dishes, enjoyed as healthy snacks, and used to make nut butters and spreads. Cashew or almond milk and raw, cold-pressed oils are also popular plant-based products. These nut varieties are familiar to most people, while tamarind—often called the Indian nut—remains relatively unknown.

In its native India, tamarind is widely used in cooking and daily life and is considered one of the most valuable superfoods.

Tamarind: description and characteristics

Tamarind (Tamarindus indica) is a deciduous tree that can grow up to 20 meters tall. It has a thick, smooth trunk and produces pod-like fruits. Inside each pod are seeds surrounded by a dense, fibrous pulp. As the fruit ripens, the tangy and slightly sour pulp develops a sweet, fruity flavor.

Though often referred to as the Indian nut, tamarind is not a true nut. In fact, it’s more closely related to dates than to tree nuts or legumes.

Tamarind pods mature once a year, typically harvested between December and January, occasionally in February. These brown, rough-textured pods contain dark reddish pulp with 5–7 small seeds. It’s the pulp, not the seeds, that’s consumed. Tamarind pulp not only has a unique taste but also offers high nutritional value.

Health benefits of tamarind pulp

Tamarind pulp contains about 239 kcal per 100 grams and is rich in carbohydrates, dietary fiber, and essential minerals like zinc, phosphorus, sodium, magnesium, selenium, and calcium. It also boasts a powerful vitamin profile, including vitamin C (ascorbic acid), vitamin E, vitamin K, and B-complex vitamins (B1, B2, B4, B5, B6).

Regular consumption of tamarind may support:

• Improved digestion and gut health;
• Better blood vessel function (prevents cholesterol plaque buildup);
• Balanced heart rhythm (beneficial for both tachycardia and bradycardia);
• Increased red blood cell production (helps prevent iron-deficiency anemia);
• Appetite suppression (regulates digestive enzymes and aids in weight control);

In traditional Indian beauty care, tamarind pulp is used in cosmetic treatments, including anti-aging face masks and body wraps. Its rich antioxidant content protects the skin from sun damage and helps slow down age-related changes.

Tamarind in cooking

Today, tamarind is widely used not only in India but also across Africa, Pakistan, and Madagascar. For locals, Indian nuts are just as common as hazelnuts or peanuts are in Europe.

Fresh tamarind pulp acts as a natural thickener, replacing gelatin or agar-agar in recipes. It’s added to sweet pastry dough to give baked goods a distinctive fruity aroma and a mildly sweet flavor. Exotic dessert lovers often sauté it with turmeric, cloves, cinnamon, and other spices.

In its dried and powdered form, tamarind becomes a flavorful ingredient in sauces and savory spice blends for vegetables, meat, and fish dishes. Health enthusiasts use it to make energizing wellness drinks, combining it with coconut milk or green tea.

Despite its versatility, tamarind remains a rare find in Europe. It’s not readily available in stores and is difficult to purchase online. As a result, more accessible alternatives like walnuts, sweet almonds, and hazelnuts are often used in its place. These are widely recognized for their culinary and medicinal uses, especially in naturopathy and home cosmetics.

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