Seedless tamarind paste and concentrate from South Indian tamarind — the sour backbone of Worcestershire-style sauces, chutneys, pad thai, curry bases and beverages — packed in pails, drums and blocks for manufacturers and foodservice in the US, UK, Ireland and the EU.
Concentrate at 65° Brix replaces about 4 kg of raw block per kilo at the kettle — with no seeds or fibre to strain.
Raw tamarind is a chore: soak, mash, strain, discard a third of the weight. A standardised concentrate puts the acid, sugar and colour on a COA.
Total acidity as tartaric reported per lot — your brown sauce, chutney and marinade taste the same in every batch.
Ripe Tamarindus indica pulp, refined through fine screens: deep brown, glossy, no black specks, no added colour.
Hot-filled at 65° Brix the concentrate is self-preserving; benzoate/sorbate versions available for open-pail foodservice use.
Concentrate for manufacturers, paste for kitchens, seedless block for traditional processors — all from the same fruit grade.
Typical specification for 65° Brix seedless concentrate. 40° Brix paste and seedless block are supplied to the same panel.
| Quality check | ODOD Group lot | Typical open-market lot |
|---|---|---|
| Acidity tolerance | Specified and certified per lot | Varies with fruit and season |
| Seeds & fibre | None — refined | Present in block; strain before use |
| Colour | Uniform dark brown | Reddish to black, inconsistent |
| Additives | None, or declared | Often undeclared salt / colour |
| Market compliance | United States | United Kingdom & Ireland | European Union |
|---|---|---|---|
| Product class | Fruit product; acidified food — scheduled process filed for hot-fill | Fruit preparation under retained FIC labelling | CN 2008 99 / 0813 40 (dried pulp); labelling per Reg. (EU) 1169/2011 |
| Contaminants & residues | EPA tolerances; FDA action levels for lead in fruit products | UK MRLs; lead per assimilated 1881/2006 | Reg. (EC) 396/2005 MRLs; lead and cadmium per Reg. (EU) 2023/915; ochratoxin screen on request |
| Import formalities | FSVP importer; Prior Notice; Halal on request | Not currently listed as high-risk; standard customs entry | Standard entry; phytosanitary certificate for dried block |
| Allergens | None of the FDA major allergens | None of the UK 14 allergens | None of the EU Annex II allergens |
Regulatory references are provided for planning; the importer of record confirms the requirements for each shipment. Lot-specific test panels are run to the buyer's specification before dispatch.
Tamarind is harvested dry on the tree; our job is to remove everything that is not pulp.
Tamarindus indica pods from Tamil Nadu, Andhra Pradesh and Karnataka, shelled and deveined by hand.
Pulp is softened with hot water, pulped and passed through 0.5 mm screens — seeds, fibre and shell out.
Vacuum evaporation at low temperature to 40° or 65° Brix; acidity and colour checked in-line.
Filled at ≥ 85 °C into food-grade pails, drums or aseptic bags; blocks are pressed, wrapped and cartoned.
Processed and packed in FDA-registered, GMP-certified facilities running HACCP under ISO 22000. Halal certified; Kosher and organic-certified lots on request. A full Certificate of Analysis travels with every lot, and every pallet traces back to its farm cluster and processing batch.
Documents per shipment: COA, Certificate of Origin, phytosanitary certificate where applicable, health certificate, packing list, and Halal certificate on request.
Tamarind is one of the few acids that carries its own fruit sugar — the reason it sits in so many classic formulas.
Concentrate at 1–3 % delivers the characteristic sour-sweet base without added acid.
Paste for kitchen use; concentrate for central production of sauces and dips.
Clean, seedless concentrate dilutes to 8–12° Brix drinks; natural colour.
Spray-dried tamarind powder or concentrate in slurry coatings.
Tartaric acidity plus sugar gives caramelised colour on the grill.
Block pulp and concentrate for the growing Latin-American candy segment in the US.
Every format is food-grade, tamper-evident and palletised for container loading.
Buy 65° Brix concentrate if you formulate by weight in a plant: it is more concentrated, self-preserving when hot-filled and cheaper per unit of acidity to ship. Buy 40° paste for kitchens and small producers who want a spoonable product straight from the pail.
Yes. Pulp is refined through 0.5 mm screens after deseeding, so there is nothing to strain. Seedless block is deseeded but retains natural fibre and is intended for traditional processing.
The standard concentrate is hot-filled with nothing added. A benzoate-preserved version is available for open-pail foodservice use. No colour is ever added — the dark brown comes from the ripe fruit.
Concentrate at 60–68° Brix carries 12–15 % total acidity as tartaric, reported on each COA with pH and Brix. We blend across lots to hold the figure within the tolerance agreed at contract.
No. Tamarind is not among the FDA major allergens, the UK 14 or the EU Annex II allergens. It is naturally gluten-free and vegan.
Organic-certified lots (India NPOP with USDA / EU equivalence) and Kosher-supervised production are available on request with a longer lead time.
Ask for a 1 kg sample of concentrate and the COA. Full-container pricing FOB, CIF or DDP within one working day.
