Variety: Sour Tamarindo


Variety Overview

Traditionally known for its sour flavor, this variety serves primarily as a spice for Thai cooking. When it matures and pods are brittle, the sticky residue that lines the pods (after seeds are removed) is made into a paste that adds sour flavor to dishes.


  • Tamarindo
  • Specialties
  • Similar to green beans (but brown)

  • Sticky brown, sour pulp

  • Sour and spicy, like chili

  • 5" pods

  • Light to dark brown, depending on maturity

  • Crescent-shaped pods with obvious seeds

  • Yes
  • November to February

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