Tamarind Pulp Vs Paste (Key Differences)

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Difference Between Tamarind Pulp and Paste



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With the diverse culture of unfamiliar flavors, aroma, and textures of culinary staples, one of the fun things about being a food enthusiast is having to try different exotic ingredients almost every day.

Classified among such ingredients that provide many ethnic dishes with a distinctively fruity tang are tamarind pulp and tamarind paste.

However, telling both ingredients apart might seem like a nightmare, as they look alike and are obtained from the same source.

Well, you can unravel the mystery behind the tamarind pulp vs paste if only you probe into their taste and how they are packaged.

And that is what we’ll be discussing today, so stay tuned!

What Is Tamarind?

Pardon, since tamarind is the cornerstone of both ingredients, we had to touch it a little, so you have a vivid picture of each of these ingredients.

So tamarind is a leguminous tree that bears a sweet, tangy pulp fruit that grows in the shape of long, leathery pods that resemble beans, which is used in many Asian and Indian cuisines around the world.

The virtues of this tree as a shade, food ingredients, as well as medicine have helped it spread throughout other tropical regions.

The pulp of the heart-friendly fruit is green and sour.

But as it ripens and matures gradually, the outer skin becomes a hard, brittle shell while the inside is light brownish-red and paste-like.

It is from harvesting and processing the tamarind fruit that paste and pulp staple products are obtained and used to add refreshingly acidic accents to foods and sauces.

Lastly, tamarind is the primary ingredient of Worcestershire sauce.

Tamarind is a staple of Indian curries and spicy dishes, where it is often paired with coconut milk to reduce its sour taste.

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What Is Tamarind Paste?

Tamarind Pulp Vs Paste

Tamarind Paste is tamarind fruit softened, squeezed, and boiled into a paste for seasoning for meat, chutney, curry dishes, and pickled fish.

You can also use it to make seafood, desserts, as well as candies.

Tamarind paste is usually sold either in glass jars or occasionally placed in plastic containers. It is highly concentrated. And it could be mixed with sweetener or preservatives, depending on the manufacturer.

The texture or consistency is smooth and contains no tamarind seeds or fibers. Therefore, it requires no soaking and can be used straight from its package.

What Is Tamarind Pulp?

Tamarind pulp is like the end product you see before the boiling, straining, and picking off the seeds to get the sticky paste.

It is like the unprocessed version of tamarind paste, where the pulp is prepared from the whole fruits after they are skinned and compressed tightly together in a small shrink-wrapped package for sale.

Using this type of tamarind requires a bit of effort, as most times, you may need to process it to paste before use.

Even in packages marked seedless, where you think the seeds have been removed, you will always find a fewer errant seeds.

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Tamarind Pulp Vs Paste: How Are They Different?

It is a no-brainer that both are absolutely the same; the only thing different is in their packaging.

While tamarind paste seems to be a more convenient product to use because it can be added directly to your recipe — saving you both time and effort — Tamarind pulp is the complete opposite.

It is like you’re doing a homemade tamarind paste.

Wondering if they both taste the same?

They both have a slightly sweet and tangy flavor. 

Although, some food enthusiasts argued that soaking and straining tamarind pulp tastes way fresher and better than the packed purchase of tamarind paste. Meanwhile, most avid cooks claim they see little difference.

But from what I’ve noticed, some factors may alter the edge of either tamarind and make them taste differently alike.

For instance, the flavors may vary if other ingredients like artificial sweeteners or preservatives are mixed with either of them.

Another factor that might change the taste is how to ripen the tamarind fruit was before harvest.

If the fruit is harvested prematurely, the sour flavor would be much. Conversely, if it is allowed to mature and ripen, it gets sweeter.


In summary, if there is one thing I’m certain about tamarind pulp vs paste is both can be used interchangeably in a wide variety of dishes in Southeast Asia, the Middle East, and also in India.

This includes noodle dishes, soups, stir-fries, and desserts.

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