Java Tamarind

The fruit pulp of Tamarindus indica from Java, Indonesia, processed into a dark, sticky paste containing the sweet-sour flesh, fibers, and seeds. This traditional product offers a complex sweet-tart flavor profile with notes of citrus and dried fruit. Essential in Indonesian and Southeast Asian cuisine for adding sourness to dishes, soups, and sauces. Also used in beverages, candies, and as a natural acidulant in various food preparations.