Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Tamarind Seed along with all the trcipes employing Tamarind Seed presented on this site, with 200 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Tamarind Seed recipes added to this site.

These recipes, all contain Tamarind Seed as a major wild food ingredient.

Tamarind seeds are produced by Tamarindus indica a tropical tree that belongs to the Fabaceae (leguminous plants) family. Originally native to eastern Africa it has by now been introduced to most of tropical Asia as well as Latin America and the Caribbean. The tree itself can grow up to 20m tall and stays evergreen in regions without a dry season. Like most of the Fabaceae it has leaves made out of between 10 and 40 leaflets. The flowers are produced in racemes and once fertilized develop into brown pod-like legumes that contains a soft pulp and many hard-coated seeds.



The fruit pulp is edible and is employed as a spice in both Asian, African and Latin American cuisines (it's also an important ingredient in the condiments, Worcester sauce and HP sauce). The pulp of a young fruit is very sour and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter and can be used in desserts and drinks, or as a snack. Tamarind seeds are also an important ingredient in Thai Tamarind Paste which forms the basis of many Thai dishes, such as Pad Thai.