Tamarind Syrup
Ingredients
| Ingredient | Amount |
|---|---|
| tamarind pulp block (seeded or seedless, not concentrate) | 60 g |
| hot water | 250 ml |
| white sugar · 1 g per 1 ml of strained extract | 150 g |
Equipment: heatproof bowl, fine sieve and spoon or spatula, small saucepan, kitchen scale and measuring jug, clean glass bottle with lid.
About this syrup
The Persian name tamr-e hendi means “Indian date,” and it is also where the English word tamarind comes from. The fruit arrived on the Persian Gulf coast through centuries of trade with India and East Africa and became a pillar of southern cooking. In Bushehr, Hormozgan and Khuzestan, tamarind gives ghalieh mahi, the fiery, sour fish stew with herbs and fenugreek, its unmistakable tang.
As a syrup, tamarind is sweet and sour at once, with a dark, date-like depth. It pairs naturally with rum, lime and a little chili, bringing the warmth of the Persian Gulf coast into the glass.
How to make it
- Break the tamarind block into small pieces in a heatproof bowl.
- Pour over the hot water and soak for 20 minutes.
- Mash and squeeze the pulp with your fingers or a fork to loosen it from the seeds and fibers.
- Push the mixture through a fine sieve with a spoon, scraping the thick pulp from the underside into the bowl. Discard the seeds and fibers.
- Measure the extract (expect about 150 ml) and add 1 g sugar per ml.
- Warm gently in a saucepan, stirring, until dissolved.
- Cool, bottle, label with the date, and refrigerate. Shake before use.
Yield and storage
- Makes about 245 ml.
- Keep refrigerated and use within 2 weeks (provisional).
- Some settling is normal.
Tips and troubleshooting
- Use the pulp block, sold at Persian, Indian and Asian grocers. Jarred concentrate varies wildly in strength and can be salty.
- Too thick for drinks: thin with a little water; it should pour like cream, not paste.
- Too sour: add 10–20% more sugar to the next batch.
- Gritty: sieve once more through a finer mesh.
Different concepts of this syrup
1. Classic tamarind syrup
The recipe above. The house standard.
2. Tamarind and chili — ghalieh-inspired
Add half a small dried chili while the pulp soaks; remove before straining. Gentle heat built in.
3. Tamarind and date
Replace 50 g of the sugar with 60 g pure date syrup. Darker, rounder and more southern.
4. Tamarind and dried lime
Soak a cracked dried lime with the pulp. Tart, earthy, very Persian Gulf.
5. Tamarind and mint
Steep a handful of fresh mint in the warm syrup for 10 minutes, then strain. Cooling and fresh.
6. Beyond cocktails
- Tamarind sharbat: 30 ml syrup, cold water, ice, mint and a pinch of salt.
- Glaze: brush on grilled fish or chicken.
Allergen note
No common allergens. Some tamarind products are processed alongside nuts; check labels.
Development notes
- Status: draft recipe, not yet taste-tested.
- Record the tamarind product and whether it was seeded or seedless.