Tamarind
Fruit & berry· tropical fruit
What it is
Tamarind is the pod fruit of Tamarindus indica, a tree native to tropical Africa, its pulp used as an acidifying ingredient in cooking.
What it tastes like
The house reads it as thyme, pine ✳ — a known palate, not yet a cited measurement.
What goes with it
- Mangoboth carry octadecane ✳ paper pending
- Gingerboth carry 1-octanol, orange rose ✳ paper pending
- Rosemaryboth carry caprylic acid ✳ paper pending
Salt and acid
Salt
Sodium 28 mg per 100 g — USDA FoodData Central 167763.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Tamarind + Coffee
both carry 5-methylfurfural, caramel ✳ paper pending (29 of 338 carry it)
- Tamarind + Pistachio
both carry carvacrol, thymol ✳ paper pending (50 of 338 carry it)
- Tamarind + Tomato
both carry 5-methylfurfural, caramel ✳ paper pending (29 of 338 carry it)
55 compounds are on file for it, none yet with a paper the library can cite — we are sourcing it.
On file, no cited source yet ✳
These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.
- carvacrolphenolreads as thymol odor (PubChem)
- arachidic acidacid
- 2-methylfuranfuran
- succinic acidacidreads as very acid taste (PubChem)
- terpinen-4-olalcoholreads as pine (PubChem)
- alpha-Angelica lactonelactone
- octadecaneacidreads as fuel-like (PubChem)
- 5-methylfurfuralfuran
- (EZ)-3-Penten-2-oneketone
- alpha-muuroleneterpenoid
- hexacosaneacid
- 3,4-dihydroxyphenyl acetatephenol
- 2-acetylfuranfuran
- beta-pineneterpenoidreads as terpene odor (PubChem)
- 2-methyl-3H-furan-2-carboxylic acidterpenoid
- (3Ξ,6Ξ)-D-pinitolsugar
- alpha-terpineolalcoholreads as floral, lilac (PubChem)
- methionalsulfur compoundreads as cooked potato (PubChem)
- isomaltol
- phenol
- tartaric acidacid
- succinic acidacid
- 1-(3,4-dihydroxyphenyl)-2-hydroxyethanonephenol
- beta-sitosterolalcohol
- L-malic acidacid
- lupeolalcohol
- methyl esterprotocatechuic acidphenol
- myrceneterpenoidreads as pleasant (PubChem)
- nonanalaldehydereads as orange-rose odor (PubChem)
- caprylic acidacidreads as slight odor (PubChem)
- methyl salicylateesterreads as liquid having the characteristic odor of wintergreen (PubChem)
- vitexinflavonoid
- apigeninflavonoid
- caryophylleneterpenoid
- humuleneterpenoid
- 21-oxodocosanoic acidacid
- Octacosyl ferulate
- (E)-3-penten-2-oneketone
- gamma-cadineneterpenoid
- linaloolalcoholreads as spicy, citrus taste (PubChem)
- alpha-pineneterpenoidreads as odor of turpentine (PubChem)
- beta-elemeneterpenoid
- (−)-epicatechinphenol
- 2-methylbutyraldehydealdehyde
- 1-methylpyrrolenitrogen compound
- furfuralfuranreads as almond-like odor (PubChem)
- pyrrolenitrogen compoundreads as burning, pungent taste (PubChem)
- 4-penten-2-oneketone
- tartaric acidacid
- (1aS,4aS,7aS,7bR)-1,1,7-trimethyl-4-methylidene-2,3,4a,5,6,7,7a,7b-octahydro-1aH-cyclopropa[e]azuleneterpenoid
- (1R,2S,7S,8S)-1,3-dimethyl-8-propan-2-yltricyclo[4.4.0.02,7]dec-3-eneterpenoid
- (-)-γ-cadineneterpenoid
- 1-octanolalcoholreads as fresh orange rose odor (PubChem)
- phenolreads as sweet, tarry odor (PubChem)
- phenylacetaldehydealdehyde