Tamarind paste (Tamarindus indica L.; family Fabaceae)

Description
• Preparation obtained from the pulp of ripe tamarind pods, rehydrated/macerated, screened to remove seeds and fiber, then concentrated to a pasty consistency.
• Tangy–sweet-sour sensory profile with fruity, caramel-like, lightly spicy notes; amber–brown color.
• Available as pulp (sieved), paste (more concentrated), and vacuum concentrate; some styles include salt and/or sugar.

Caloric value (per 100 g)
• Varies with moisture and °Brix: ~180–270 kcal/100 g.
• Typical (plain paste, no added sugars): carbohydrate 40–65 g (sugars 25–40 g), fiber 4–8 g, protein 2–4 g, fat 0.2–1.0 g; sodium very low unless added.

Key constituents
• Organic acids: tartaric (predominant), malic, citric → drive low pH (~2.5–3.5) and marked acidity.
• Sugars: glucose, fructose, sucrose.
• Pectins/polysaccharides: confer viscosity and body; both soluble and insoluble fiber.
• Polyphenols: proanthocyanidins/tannins (in-vitro antioxidant activity).
• Minerals: high potassium; traces of calcium, magnesium.
• Analytical markers: °Brix/TSS, total acidity (as tartaric), pH, color L, a, b***, viscosity (e.g., Brookfield).

Production process
• Raw material: mature, sound pods free of mold.
• Extraction: warm-water maceration of pulp, disintegration, and sieving to remove seeds/fibers.
• Concentration: low-temperature vacuum evaporation to target °Brix; optional salt/sugar addition.
• Stabilization: pasteurization/hot-fill or aseptic fill; barrier packaging under GMP/HACCP.

Sensory and technological properties
• Aroma/taste: pronounced acidity balanced by natural sweetness; fruity, molasses-like complexity.
• Rheology: viscous, pseudoplastic paste; good binding and glazing capacity.
• Functionality: natural acidifier, boosts umami and browning (Maillard) during cooking; masks light oxidative notes.

Food uses
• Asian cuisines (chutneys, curries, pad thai sauces), Latin American drinks (agua de tamarindo), Middle Eastern sweet-sour sauces; marinades and glazes.
• Snacks, condiments, beverages, sweet-sour confectionery.
• Typical inclusion: 0.5–5.0% or to taste for sweet–sour balance; confirm by pilot trials.

Nutrition and health
• Fat negligible; energy mainly from carbohydrates and fiber.
• High acidity may discomfort sensitive individuals (e.g., reflux) → consider dilution/buffering.
• Polyphenols show in-vitro antioxidant potential; avoid health claims without authorization.
• Sodium low in unsalted pastes; check “seasoned” variants.

Lipid profile
• Overall fat low (trace); when present: traces of PUFA over MUFA/SFA; no practical impact on intake.

Quality and specifications (typical topics)
• °Brix/TSS, pH/titratable acidity (as tartaric), viscosity, color.
• Microbiology: pathogen-free; total count and yeasts/molds within limits.
• Contaminants: metals (e.g., Pb) and pesticides within spec; 5-HMF as heat-treatment indicator.
• Sensory: no moldy, burnt, or excessively bitter notes; clean sweet–sour profile.

Storage and shelf-life
• Store cool, dark, in airtight containers with low oxygen/water-vapor permeability.
• After opening: refrigerate 0–4 °C and use within 2–4 weeks; avoid cross-contamination.
• Apply FIFO; avoid temperature cycling that promotes browning and separation.

Allergens and safety
• Tamarind is not an EU major allergen, though individual sensitivities may occur.
• High acidity → verify food-contact material compatibility; avoid direct, undiluted consumption on sensitive teeth/esophagus.
• Hygiene and traceability per HACCP; control foreign matter (seed/shell fragments).

INCI functions (cosmetics)
• Typical entries: Tamarindus Indica Fruit Extract, Tamarindus Indica Seed Gum (xyloglucan), Tamarind Extract.
• Roles: humectant/film-former, mild soothing, texture support; organic acids can provide gentle micro-exfoliation.

Troubleshooting
• Surface mold/film: localized high aw/recontamination → improve pasteurization, hygiene, and barrier; use proper hot-fill.
• Excess browning: prolonged heating → lower T/time, concentrate under vacuum, limit O₂.
• Phase separation: variability in pectin/°Brix → homogenize; consider standardizing with pectin.
• Over-sharp acidity: high dose or low buffering → balance with sugar, salt, or fat; use blends.

Sustainability and supply chain
• Upcycling of husks/seeds: extraction of polysaccharides (tamarind seed gum) and functional flours.
• Effluent management to BOD/COD targets; heat recovery on concentrators; recyclable packs.
• Production under GMP/HACCP with traceability and responsible sourcing.

Conclusion
Tamarind paste is a natural acidifier with pronounced sweet–sour character and useful technological functions (body, glaze, umami enhancement). Clear specs (°Brix, pH, acidity, viscosity), robust stabilization, and good oxygen/heat protection deliver stable quality and wide application performance.

Mini-glossary
• °Brix — Percentage of TSS (total soluble solids); guides concentration and perceived sweetness.
• TSS — Total soluble solids: sugars/acids/salts; correlates with density and yield.
• pH — Acidity/alkalinity index; governs taste, shelf-life, and pectin stability.
• aw — Water activity: free water available to microbes; lower aw improves stability.
• 5-HMF — 5-Hydroxymethylfurfural: marker of heat treatment/browning.
• SFA — Saturated fatty acids: moderate intake; excess may raise LDL.
• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids.
• PUFA — Polyunsaturated fatty acids (e.g., n-6/n-3): beneficial when balanced; present only in traces here.
• n-6 / n-3 — PUFA families (omega-6/omega-3): a balanced ratio is preferable.
• GMP — Good Manufacturing Practice: hygiene and process-consistency standards.
• HACCP — Hazard Analysis and Critical Control Points: preventive system with defined CCP.
• BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of effluent organic load.
• FIFO — First in, first out: stock rotation prioritizing older lots.

References__________________________________________________________________________

Escalona-Arranz JC, Garcia-Diaz J, Perez-Rosés R, De la Vega J, Rodríguez-Amado J, Morris-Quevedo HJ. Effect of Tamarindus indica L. leaves' fluid extract on human blood cells. Nat Prod Res. 2014;28(18):1485-8. doi: 10.1080/14786419.2014.911296.

Abstract. Tamarind leaves are edible; however, their saponin content could be toxic to human blood cells. In this article, the effect of tamarind leaf fluid extract (TFE) on human blood cells was evaluated by using several tests. Results revealed that TFE did not cause significant haemolysis on human red blood cells even at the lowest evaluated concentration (20 mg/mL). Blood protein denaturalisation ratio was consistently lower than in control at TFE concentrations greater than 40 mg/mL. Erythrocyte membrane damage caused by the action of oxidative H2O2 displayed a steady reduction with increasing TFE concentrations. In the reactive oxygen species (ROS) measurement by using flow cytometry assay, leucocyte viability was over 95% at tested concentrations, and a high ROS inhibition was also recorded. Protective behaviour found in TFE should be attributed to its polyphenol content. Thus, tamarind leaves can be regarded as a potential source of interesting phytochemicals.

Amado J, Morris-Quevedo HJ, Mwasi LB, Cabrera-Sotomayor O, Machado-García R, Fong-Lórez O, Alfonso-Castillo A, Puente-Zapata E. Antioxidant and toxicological evaluation of a Tamarindus indica L. leaf fluid extract. Nat Prod Res. 2016;30(4):456-9. doi: 10.1080/14786419.2015.1019350.

Abstract. In the scientific community, there is a growing interest in Tamarindus indica L. leaves, both as a valuable nutrient and as a functional food. This paper focuses on exploring its safety and antioxidant properties. A tamarind leaf fluid extract (TFE) wholly characterised was evaluated for its anti-DPPH activity (IC50 = 44.36 μg/mL) and its reducing power activity (IC50 = 60.87 μg/mL). TFE also exhibited a high ferrous ion-chelating capacity, with an estimated binding constant of 1.085 mol L(-1) while its influence over nitric oxide production in human leucocytes was irregular. At low concentrations, TFE stimulated NO output, but it significantly inhibited it when there was an increase in concentration. TFE was also classified as a non-toxic substance in two toxicity tests: the acute oral toxicity test and the oral mucous irritability test. Further toxicological assays are needed, although results so far suggest that TFE might become a functional dietary supplement.

Komakech R, Kim YG, Matsabisa GM, Kang Y. Anti-inflammatory and analgesic potential of Tamarindus indica Linn. (Fabaceae): a narrative review. Integr Med Res. 2019 Sep;8(3):181-186. doi: 10.1016/j.imr.2019.07.002. 

Abstract. Chronic inflammation is one of the causes of a number of non-infectious diseases in the world. Over the years, Tamarindus indica has played fundamental roles in traditional medicine as an anti-inflammatory and analgesic drug. It is a commercialized biocompatible medicinal plant species with a wide range of therapeutic window and with suggested LD50 greater than 5000 mg kg-1 body weight when administered to the Wistar rats. This review examined the anti-inflammatory and analgesic potential and mechanism of various extracts from T. indica pulp, leaves, seeds, stem bark, and roots. The preclinical studies provided strong pharmacological evidence for the anti-inflammatory and analgesic activities of the different parts of T. indica and this may be attributed to the various bioactive compounds in it including alkaloids, flavonoids, tannins, phenols, saponins, and steroids. The anti-inflammatory and analgesic effects of the extracts from the different parts of T. indica may be due to its ability to inhibit a number of biological processes including cyclooxygenase-2 (COX-2) expression, inducible nitric oxide synthase (iNOS), 5-lipoxygenase biosynthesis, and tumor necrosis factor-α. The analgesic activity of T. indica may also be through the activation of the opioidergic mechanism at both the peripheral and central levels. Although further pre-clinical studies still need to be conducted, these results demonstrated that T. indica has potent anti-inflammatory and analgesic activities and hence provides justification for its use in traditional medicine to treat body pain and other inflammatory related diseases including arthritis and offers a basis for future clinical studies and possible drug development.

Bhadoriya SS, Ganeshpurkar A, Narwaria J, Rai G, Jain AP. Tamarindus indica: Extent of explored potential. Pharmacogn Rev. 2011 Jan;5(9):73-81. doi: 10.4103/0973-7847.79102. 

Abstract. Tamarindus is a monotypic genus and belongs to the subfamily Caesalpinioideae of the family Leguminosae (Fabaceae), Tamarindus indica L., commonly known as Tamarind tree is one of the most important multipurpose tropical fruit tree species in the Indian subcontinent. Tamarind fruit was at first thought to be produced by an Indian palm, as the name Tamarind comes from a Persian word "Tamar-I-hind," meaning date of India. Its name "Amlika" in Sanskrit indicates its ancient presence in the country. T.indica is used as traditional medicine in India, Africa, Pakistan, Bangladesh, Nigeria,and most of the tropical countries. It is used traditionally in abdominal pain, diarrhea and dysentery, helminthes infections, wound healing, malaria and fever, constipation, inflammation, cell cytotoxicity, gonorrhea, and eye diseases. It has numerous chemical values and is rich in phytochemicals, and hence the plant is reported to possess antidiabetic activity, antimicrobial activity, antivenomic activity, antioxidant activity, antimalarial activity, hepatoprotective activity, antiasthmatic activity, laxative activity, and anti-hyperlipidemic activity. Every part of the plant from root to leaf tips is useful for human needs. Thus the aim of the present review is to describe its morphology, and explore the phytochemical constituents, commercial utilization of the parts of the plant, and medicinal and pharmacologic activities so that T. indica's potential as multipurpose tree species can be understood.

Ghaly MF, Albalawi MA, Bendary MM, Shahin A, Shaheen MA, Abu Eleneen AF, Ghoneim MM, Elmaaty AA, Elrefai MFM, Zaitone SA, Abousaty AI. Tamarindus indica Extract as a Promising Antimicrobial and Antivirulence Therapy. Antibiotics (Basel). 2023 Feb 24;12(3):464. doi: 10.3390/antibiotics12030464.

Abstract. The worldwide crises from multi-drug-resistant (MDR) bacterial infections are pushing us to search for new alternative therapies. The renewed interest in medicinal plants has gained the attention of our research group. Tamarindus indica L. (T. indica) is one of the traditional medicines used for a wide range of diseases. Therefore, we evaluated the antimicrobial activities of ethanolic extract of T. indica. The inhibitions zones, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and fractional inhibitor concentration indices (FICI) against Gram+ve and -ve pathogens were detected. The bioactive compounds from T. indica extract were identified by mass spectroscopy, thin-layer chromatography, and bio-autographic assay. We performed scanning electron microscopy (SEM) and molecular docking studies to confirm possible mechanisms of actions and antivirulence activities, respectively. We found more promising antimicrobial activities against MDR pathogens with MIC and MBC values for Staphylococcus aureus (S. aureus) and Pseudomonas aeruginosa (P. aeruginosa), i.e., (0.78, 3.12 mg/mL) and (1.56, 3.12 mg/mL), respectively. The antimicrobial activities of this extract were attributed to its capability to impair cell membrane permeability, inducing bacterial cell lysis, which was confirmed by the morphological changes observed under SEM. The synergistic interactions between this extract and commonly used antibiotics were confirmed (FICI values < 0.5). The bioactive compounds of this extract were bis (2-ethylhexyl)phthalate, phenol, 2,4-bis(1,1-dimethylethyl), 1,2-benzenedicarboxylic acid, and bis(8-methylnonyl) ester. Additionally, this extract showed antivirulence activities, especially against the S. aureus protease and P. aeruginosa elastase. In conclusion, we hope that pharmaceutical companies can utilize our findings to produce a new formulation of T. indica ethanolic extract with other antibiotics.