Tamarind

Tamarind trees grow across the dry savanna of northern Togo, mainly in the Savanes and Kara regions. Local harvesters collect the ripe brown pods from January to March, once they have dried on the tree. We buy directly from these communities, then sort, clean and pack the fruit with our partners.

Two forms to choose from:

• Whole dried pods: shell intact, about 15–20 g each, the traditional form for markets and home cooks.
• Seedless pulp blocks: shelled, deseeded and pressed, ready to soak and strain. Less waste and faster prep for kitchens and factories.

How we supply it:

• Packs of 0.5 kg or 1 kg, grouped by basket (20 kg), crate (50 kg) or pallet (200 kg).
• Food-grade, moisture-proof bags, shipped in standard dry containers.
• Store cool and dry, away from sunlight. Pulp keeps 4–6 months below 10 °C.

Tamarind’s tangy, date-like flavour is essential in sauces, chutneys, marinades, sweets and juices; tamarind drink is a favourite across West Africa, Mexico and India. Every lot is traceable to its harvest area.

We can send a sample pack before your first order.