15 Pantry Essentials Every Indian Kitchen Needs

15. Tamarind (imli)

Tamarind adds a bright, tangy sourness that’s essential in dishes like sambar, rasam, many chutneys and certain street-food sauces. It comes as blocks, paste or concentrate—paste is convenient for quick use, while blocks need soaking and straining to extract pulp. In North America, tamarind paste jars are widely available in ethnic aisles and online; choose a paste with minimal additives for cleaner flavor. Store tamarind paste in the fridge after opening; blocks keep longer in a sealed bag. If you need a last-minute substitute, a squeeze of fresh lime and a pinch of sugar can mimic the balance for some recipes, but it won’t replace tamarind’s unique fruity fermentation notes. Keeping a small jar of tamarind on the shelf opens many regional recipes that rely on a bright sour anchor.