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Tamarind Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal

Tamarind Paste

Enhance your dishes with our premium bulk Tamarind Paste.

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Tamarind Paste is a key ingredient in Indian, South Asian, and fusion cuisines, valued for its distinct tangy, sour, and slightly sweet flavor. It adds depth, balance, and complexity to curries, chutneys, sauces, marinades, and beverages.

For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Tamarind Paste provides a ready-to-use, premium-quality base that ensures authentic flavor and consistent taste across all dishes. It is especially popular in South Indian curries, sambar, rasam, and street food specialties, enabling chefs to maintain authenticity and high kitchen efficiency.

Why kitchens choose it
  • FDA compliant – ensuring safety, hygiene, and consistent quality
  • Consistent taste, aroma & texture – ideal for repeated use in high-volume kitchens
  • Hygienically processed & shelf-stable – retains tangy flavor, color, and aroma for long-lasting use.our Tamarind Paste helps chefs reduce preparation time, maintain menu consistency, and produce tangy, flavorful dishes with ease
On the menu
  • Curries & Gravies – South Indian Sambar, Rasam, Tamarind-based gravies, and seafood curries
  • Chutneys & Sauces – Tamarind chutney, dipping sauces, and condiments
  • Street Food & Snacks – Pani Puri, Bhel, Chaat, and other popular snacks
  • Chef Benefits – Ready-to-use paste saves prep time, ensures consistent tangy flavor, and simplifies large-scale cooking.With ready-to-use Tamarind Paste,
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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