Tamarind paste

มะขามเปียก makham piak / इमली imli

Flavor and role

A sweet-sour souring agent made from tamarind pulp. It gives a rounder sourness than vinegar, plus fruity aroma and brown colour.

Typical dishes and uses

Pad thai sauce, nasi lemak sambal, sambar, rendang, agua de tamarindo

Substitutes

1 tbsp tamarind paste = 1 tbsp lime juice + 1 tsp brown sugar (+ a few drops of Worcestershire sauce). Soak block tamarind in warm water and strain before use.

Storage

Blocks: 6 months to 1 year at room temperature. Opened paste: 6 months in the fridge, 1 year frozen.

Main countries

Thailand · India · Mexico

Used in this book

Pad ThaiNasi LemakGado-GadoMassaman CurryBeef rendangChicken Satay (Sate Ayam)Sinigang na Baboy (Pork Tamarind Sour Soup)Som Tam (Green Papaya Salad)Thieboudienne (Senegalese Fish and Rice)Gado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut SauceTiffin-House Idli with Fresh-Roasted SambarMysore Masala DosaCrispy Dosa Chaat BowlSlow-Braised Beef Shin Massaman with Whole SpicesNasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Sambal Anchovy Coconut OnigiriSambal Fried Chicken Nasi Lemak BurgerPad Thai Goong with Shrimp-Head OilGochujang Bulgogi Pad ThaiCrispy Pad Thai Rice Paper RollsPadang-style dry rendangCrispy rendang wingsHalwai-Style Punjabi Samosas with Two ChutneysSinigang Ramen with Seared Pork BellySinigang Tamarind WingsTam Thai with Grilled PrawnsSri Lankan Black Chicken Curry with Toasted CoconutRestaurant-Style Thieboudienne with Fish Stock and NététouThieb Arancini with Rof Fish and Tamarind-Chilli Mayo

Updated 2026-10-10