Erawan Tamarind Pulp 227g | Authentic Sour Tamarind for Asian Cooking

Bold, tangy, and deeply flavourful — Erawan Tamarind Pulp is the essential souring agent that gives iconic dishes like pad thai, tamarind chicken, and sambal their unmistakable depth. Made from carefully selected tamarind pods, this 227g block delivers a rich, fruity tartness that lifts sauces, balances sweetness, and adds that complex, mouthwatering sourness that only real tamarind can provide.

Tamarind is a cornerstone ingredient across Thai, Indian, Vietnamese, and Indonesian cuisines, and once you start cooking with it, you'll wonder how you ever managed without it. Erawan's tamarind pulp is consistently high quality — clean, intensely flavoured, and easy to work with. A little goes a long way, making this 227g block exceptional value for the amount of cooking it unlocks.

Why you'll love it:

• Rich, fruity tartness essential for authentic Asian cooking
• Versatile — used across Thai, Indian, Indonesian & Vietnamese cuisines
• Concentrated flavour — a small amount makes a big impact
• Natural souring agent — no artificial flavours or additives
• 227g block — great value for regular use

How to use: Break off the amount you need and dissolve in warm water to create tamarind liquid. Strain out any seeds or fibres and add the liquid to your dish. Use in pad thai, tamarind-based curries, chutneys, dipping sauces, marinades, and drinks. The ratio is typically 1 tablespoon of pulp dissolved in 3 tablespoons of warm water.

Best paired with: fish sauce, palm sugar, chilli, lemongrass, garlic, soy sauce & coconut milk.

Suitable for: Thai, Indian & Southeast Asian cooking enthusiasts, home cooks, chefs & sauce makers.

Frequently Asked Questions

Q: What is tamarind pulp and how is it different from tamarind paste? A: Tamarind pulp is the raw, compressed block form of tamarind — you dissolve it in water and strain it before use. Tamarind paste or concentrate is pre-processed and ready to use directly. Pulp is generally considered to have a fresher, more authentic flavour and is preferred by many experienced cooks.

Q: How do I prepare tamarind pulp for cooking? A: Break off the amount you need, add warm water (about 3 parts water to 1 part pulp), and soak for 5–10 minutes. Use your fingers to work the pulp into the water, then strain through a sieve to remove any seeds and fibres. The resulting liquid is your tamarind water, ready to add to your dish.

Q: What does tamarind taste like? A: Tamarind has a distinctive fruity, sweet-sour flavour — intensely tangy and slightly earthy, with a depth of flavour that plain lemon juice or vinegar cannot replicate. When cooked, it mellows slightly and adds incredible complexity to sauces and dishes.

Q: What dishes is tamarind pulp used in? A: Tamarind is used in pad thai, tamarind chicken, massaman curry, Worcestershire sauce, Indian chutneys and sambar, Malaysian rendang, and Indonesian satay sauce, among many others. It's also used in refreshing tamarind drinks popular across Asia and Latin America.

Q: Where can I buy tamarind pulp in South Africa? A: Order Erawan Tamarind Pulp 227g online at Fab Asian Food — South Africa's trusted Asian grocery store with fast nationwide delivery.