Tamarind jam addiction!

Have you ever seen a tamarind tree?

tamarind seed jam on toast

The majestic Tamarind tree is native to tropical Africa and is appreciated for the shade it supplies in the very hot country it grows in.

Tamarind trees are very strong; they can weather winds and drought. In Indonesia you often find them near sandy beaches where you can have a siesta in the hottest hours of the day,under the shade of their branches. It is a plant with many uses in traditional medicine such as respiratory infections, fever, constipation and to prevent sunstroke! All over Asia you can get fresh tamarind juice, which is full of antioxidants. The tartaric acid that the fruit contains gives it a strong sour taste, so in the East they use it as we would use lemons in the West. Most Asian grocery stores sell tamarind pulp blocks that last a long time when refrigerated. Try to get the paste without the seeds. It is easier and faster to use. The tamarind tree produces long pods and in the pods small brown seeds surrounded by the pulp, we use the pulp dehydrated by the sun into a sticky paste. You can use it raw in juices and sauces or cooked in curries, soups,chutney and jam! Here in Rote island where most of the fruit that you think of finding on a tropical village market ,are not available or they travel from other islands of Indo ( 17,508 islands in this country!) We have to use our creativity and or traditional recipes that are unusual to our western taste but truly delicious!

Tamarind jam as spread for breakfast with peanut butter

To make a jar of this jam I’ve used:

  • 1 cup of deseeded tamarind pulp
  • 1 ½ cup of water
  • 1 cup of coconut sugar syrup
  • ¼ teaspoon of salt


Blend your tamarind pulp with the water in your mixer
Add the salt and the syrup and simmer at a very low temperature for about 25/30 minute until the jam starts to get thicker.
It’s done!

illustration of tamarind pod

Ayurvedic perspective

I use this jam for breakfast on toast with sliced banana for example to combine sweet and sour taste or as chutney with indian dal and chapati, which are truly delicious! Tamarind has a very tart taste and from the Ayurvedic point of view is said to increase absorption of minerals like iron, stimulate circulation and elimination, strengthen the hearth, energize the body and sharpen the senses. Sour consists of fire and hearth elements and balances Vata dosha best.

Tamarind nutritional benefit

Tamarind provides us with a variety of essential minerals, Iron, Magnesium,Potassium and Phosphorus.
Also in the vitamine B group contains Folate, Niacin, Riboflavin and vitamin B6.
In the antioxidants group : Vitamine C, Beta carotene and Vitamin E

Share this post on your social media

Keep reading

Cristiana Ammendola yoga pose

Notes from our Author

My intention with this blog is to create a platform to share my knowledge about healthy nutrition habits, my love for yoga, breathwork, movement of any kind, creative practices, painting, dancing and playing, expressing yourself with the aim of maintaining your body functional and your mind sharp to be able to live longer with good health to enjoy it.

Browse Categories

Share the Blog

Featured Posts