Best Tamarind Paste in the UK (2026)

Tamarind paste is a useful cupboard ingredient when curries, noodle dishes, chutneys and sauces need a distinct sweet and sour flavour. The main buying decision is whether you want a relatively mild ready-to-use paste or a stronger concentrate that delivers more acidity from a smaller amount.

This guide compares practical options for UK kitchens, including smaller jars for occasional cooking and larger packs for households that use tamarind regularly.

Quick Picks Box

• Best overall: Thai Taste Tamarind Paste 130g, for versatile Thai and Southeast Asian cooking.
• Best budget option: TRS Tamarind Concentrated Paste 400g, for regular cooking where a larger jar is useful.
• Best for frequent use: TRS Tamarind Concentrated Paste 400g, Pack of 2, for batch cooking and households that use tamarind often.
• Best for Indian cooking: BanyanTree Foods Aged Tamarind Paste 200g, for curries, chutneys and pickles.
• Best smaller concentrate: Steenbergs Concentrated Tamarind Paste 150g, for occasional use without committing to a large jar.
• Best clean ingredients option: BanyanTree Foods is worth considering when you want a tamarind-focused paste with a straightforward format. Check the latest ingredient label before buying.

How We Judged These Tamarind Pastes

Tamarind flavour: A useful paste should provide the fruity sourness that makes tamarind distinctive in curries, Pad Thai, chutneys and sauces.

Concentration: Standard paste and concentrated paste can differ considerably in strength. Concentrates work well when you want strong flavour from a small spoonful, while milder pastes can be easier for everyday recipes.

Ingredient simplicity: A shorter, tamarind-led ingredient list makes it easier to control sweetness, salt and seasoning elsewhere in the dish.

Pack size: Smaller jars suit occasional cooking. Larger 400g jars and multipacks make more sense when tamarind appears regularly in your meals.

Ease of use: Ready-prepared paste avoids the soaking, squeezing and straining required when working from blocks of tamarind pulp.

Versatility: The strongest options should work across curries, chutneys, noodle dishes, marinades and dipping sauces.

Storage: Tamarind is often used a spoonful at a time, so the best pack size is one you can realistically use while following the storage instructions on the label.

Ranked Picks

1. Thai Taste Tamarind Paste 130g, Pack of 4

Best for: Everyday Thai cooking and shoppers who want an easy-to-use tamarind paste.

Thai Taste is a practical all-round choice because its paste format can be spooned directly into sauces and stir-fry recipes. It is particularly well suited to Pad Thai, Thai curries and dipping sauces where tamarind needs to balance sweeter and saltier ingredients.

Why it’s good:

• Ready-to-use paste keeps preparation simple.
• The smaller jar size is manageable for typical home cooking.
• Works particularly well in Thai noodle dishes and curries.
• A multipack suits households that use tamarind regularly.

Trade-off: The formulation includes additional ingredients alongside tamarind, so shoppers wanting maximum control over sweetness and seasoning may prefer a more concentrated product.

How to use:

• Stir a small amount into Pad Thai sauce before adjusting the sweetness and seasoning.
• Add gradually to curries, marinades or dipping sauces until the desired sourness is reached.

Substitution: Choose BanyanTree Foods if you prefer a thicker, more concentrated tamarind product.

2. TRS Tamarind Concentrated Paste 400g

Best for: Regular Indian and South Asian cooking.

TRS comes in a larger concentrated format, making it useful for households that frequently prepare curries, lentil dishes, chutneys and sauces. Because it is concentrated, a relatively small amount can provide a noticeable tamarind flavour.

Why it’s good:

• Large 400g jar suits frequent cooking.
• Concentrated format delivers plenty of flavour from small quantities.
• Useful across curries, chutneys and sauces.
• Saves the preparation required with traditional tamarind pulp.

Trade-off: Concentrated paste can overpower a dish if used in the same quantity as a milder tamarind paste.

How to use:

• Start with a small spoonful and increase only after tasting.
• Stir into curries or lentil dishes near the middle or end of cooking so you can adjust the balance.

Substitution: Thai Taste is the easier option when you want a milder paste for recipes that call for more generous spoonfuls.

3. TRS Tamarind Concentrated Paste 400g, Pack of 2

Best for: Frequent tamarind users and batch cooking.

This two-pack provides a substantial supply for households that regularly prepare dishes requiring tamarind. Separate jars are also practical because one can remain unopened until the first is finished.

Why it’s good:

• Two 400g jars suit regular home cooking.
• Concentrated paste is efficient when making large curries or chutneys.
• Separate containers are easier to store than one oversized tub.
• Useful for households that already know they use tamarind frequently.

Trade-off: The total quantity is excessive for occasional cooks or anyone trying tamarind paste for the first time.

How to use:

• Add small amounts to batch-cooked curries, soups or sauces.
• Keep the second jar sealed until required and follow the storage guidance on the pack.

Substitution: Choose the single 400g TRS jar if you want the same style with less cupboard commitment.

4. BanyanTree Foods Aged Tamarind Paste 200g

Best for: Indian curries, chutneys and recipes needing a pronounced tamarind flavour.

BanyanTree Foods offers a thick tamarind paste designed to provide concentrated fruit flavour. The 200g format sits between smaller occasional-use jars and larger 400g containers, making it practical for cooks who use tamarind regularly but not every week.

Why it’s good:

• Thick texture provides concentrated tamarind flavour.
• Particularly well suited to curries, chutneys and pickles.
• 200g jar is manageable for most home kitchens.
• Useful when you want tamarind to remain a prominent part of the dish.

Trade-off: The concentrated texture means a little can go a long way, so recipes written for milder paste may need adjustment.

How to use:

• Loosen a spoonful with warm water when you need it to distribute evenly through a sauce.
• Add gradually to chutneys or curries and taste before adding more.

Substitution: Steenbergs is a better fit if you prefer a smaller jar of concentrated paste.

5. Steenbergs Concentrated Tamarind Paste 150g

Best for: Occasional cooking and smaller households.

Steenbergs offers concentrated tamarind in a compact 150g jar. The smaller size is particularly useful if tamarind appears in only a handful of recipes in your usual cooking rotation.

Why it’s good:

• Compact 150g format reduces cupboard commitment.
• Concentrated paste means only a modest quantity may be required.
• Useful for curries, marinades, sauces and dipping mixtures.
• Good fit for shoppers experimenting with tamarind-based recipes.

Trade-off: Frequent users may find a larger 400g jar more practical.

How to use:

• Stir a small amount into a curry or sauce, then adjust after tasting.
• Mix with sweeter and saltier sauce ingredients when building a dipping sauce or marinade.

Substitution: TRS 400g makes more sense if tamarind is a regular ingredient in your kitchen.

How to Choose Tamarind Paste

If you are mainly making Pad Thai or Thai curries, Thai Taste is a straightforward starting point. Its ready-to-use texture makes it easy to mix into sauces without first diluting a thick concentrate.

For Indian curries, chutneys and lentil dishes, concentrated products such as TRS or BanyanTree Foods are usually more practical. They provide stronger sourness from a smaller quantity, which gives you more control when seasoning a large pot.

If you only use tamarind occasionally, choose a smaller jar. Steenbergs’ 150g format is easier to finish than a large container and still gives you the convenience of ready-prepared paste.

For frequent batch cooking, TRS in a 400g jar or two-pack makes more sense. Larger formats reduce the need to replace the jar regularly, provided you can use the product within the storage guidance on the label.

If ingredient simplicity matters, compare the current labels carefully. Tamarind pastes can contain different combinations of water, salt, sugar and acidity regulators, so products carrying similar names may still behave differently in recipes.

Tamarind Paste vs Tamarind Concentrate

The terms “paste” and “concentrate” are sometimes used loosely, but the distinction matters when cooking.

Standard tamarind paste is usually easier to spoon directly into sauces and noodle dishes. Its flavour can be less intense, which makes gradual adjustment straightforward.

Tamarind concentrate provides stronger flavour in a smaller quantity. It is particularly useful in curries and chutneys, but a recipe written for standard paste may require less concentrate.

When switching between the two, begin cautiously. You can always add more tamarind, but correcting an overly sour sauce is more difficult.

FAQs

What is tamarind paste used for?

Tamarind paste adds fruity sourness to dishes such as Pad Thai, curries, chutneys, sauces, marinades and some soups. It is particularly useful when a recipe needs acidity with more depth than lemon or lime alone.

Which tamarind paste is best for Pad Thai?

Thai Taste is the easiest option in this guide for Pad Thai because its ready-to-use format suits sauces where tamarind is combined with sweet, salty and savoury ingredients.

Is tamarind paste the same as tamarind concentrate?

Not always. Tamarind concentrate is generally stronger and may be thicker, while standard paste can be milder and easier to add in larger quantities.

Can I use tamarind concentrate instead of paste?

Yes, but start with less than the recipe suggests. Mix it thoroughly, taste the dish and increase the amount gradually if more sourness is needed.

Which tamarind paste is best for Indian cooking?

BanyanTree Foods and TRS are strong options because their concentrated formats work well in curries, chutneys and lentil-based dishes.

Does tamarind paste contain sugar?

Some products do, while others use a simpler tamarind-focused recipe. Check the current ingredient panel if controlling added sweetness is important to you.

How much tamarind paste should I use?

Follow the recipe when it specifies the same type of product you have. When replacing regular paste with concentrate, start with a smaller amount and adjust after tasting.

What can I use instead of tamarind paste?

Lemon or lime juice can provide acidity, although the flavour will be brighter and less fruity. In some recipes, combining citrus with a small amount of sweetness creates a closer balance.

Is tamarind paste easier to use than tamarind blocks?

Yes, for most everyday cooking. Paste can usually be spooned directly into a recipe, while blocks of tamarind pulp need soaking, squeezing and straining before use.

How should tamarind paste be stored after opening?

Storage instructions vary by brand. Check the current label and follow its refrigeration and use-after-opening guidance.

Is tamarind paste suitable for vegan cooking?

Tamarind fruit itself is plant-based, but suitability depends on the complete formulation. Check the latest label if vegan suitability is important to your purchase.

What size tamarind paste should I buy?

A 150g to 200g jar is sensible for occasional cooking. A 400g jar or multipack works better for households making curries, chutneys or noodle dishes regularly.

Conclusion

Thai Taste Tamarind Paste is the easiest all-round choice for shoppers who want a straightforward paste for Pad Thai, Thai curries and everyday sauces. Its smaller jar format keeps portioning manageable, while the ready-to-use texture avoids the extra preparation required with tamarind pulp.

For stronger flavour, TRS offers a practical concentrated format for regular cooking. BanyanTree Foods is a good fit for shoppers wanting a thicker tamarind-focused paste, while Steenbergs makes more sense when a smaller jar suits your cooking habits. Whichever option you choose, check whether your recipe expects standard paste or concentrate before measuring, as the strength can vary considerably.