Tart Tamarind is the legendary sour backbone of countless global cuisines, from Indian curries and Thai soups to Mexican candies and refreshing drinks. This majestic, slow-growing evergreen legume tree produces long, brown pods filled with a sticky, tangy pulp that is both intensely sour and richly flavored. Its unique sweet-sour profile and natural thickening properties make it an irreplaceable culinary workhorse, while its graceful, spreading form provides excellent tropical shade.

• The sour variety of tamarind, whose sticky brown pulp is a fundamental souring agent and flavor in many world cuisines.

• Pulp is extremely tart, tangy, and fruity, packed in brittle, brown pods.

• A large, slow-growing, evergreen legume tree with a beautiful, wide-spreading canopy.

• Nitrogen-fixing, improving soil health. Extremely drought and wind-tolerant once established.

• Pods contain hard seeds embedded within the edible pulp.

• Requires a hot, frost-free climate and ample space to reach its magnificent potential.

Culinary Profile:

• Flavor: Predominantly sour and tangy with complex sweet, fruity, and earthy undertones.

• Texture: Sticky, paste-like pulp surrounding hard seeds.

• Best Uses: Cooking: Essential for Pad Thai, Indian curries, chutneys, sauces (Worcestershire), and stews as a souring agent. Beverages: Made into refreshing agua fresca, concentrates, and syrups. Candy: Often sweetened and made into tangy confections.