Sweet-sour, date-like, faintly fermented. Tamarind smells like concentrated tropical tartness — a sticky, dark-brown fruit paste with warm, molasses-like undertones.
Sweet-sour, dark-fruity, faintly fermented. The tartaric acid gives it a pucker that is more vinous than citric. Richer and darker than most fruit notes — like opening a jar of concentrated tamarind paste: sticky, warm, slightly smoky, simultaneously sweet and tart. Nothing else in perfumery tastes this particular shade of brown.
Tamarind (Tamarindus indica, Fabaceae) is a tropical legume tree, native to tropical Africa and naturalised across the tropics by trade. The fruit is a brittle-shelled pod containing a dark, sticky, sweet-sour pulp that has been a staple of cuisine across India, Southeast Asia, Africa, the Caribbean and Mexico for centuries — Indian chutneys, Thai tom yum, Mexican Jarritos, Worcestershire sauce all turn on tamarind acidity.
Tamarind has no commercial perfumery essential oil or absolute. The tamarind pulp extract (CAS 84961-62-6) [A] exists as a cosmetic ingredient — used in skincare for its α-hydroxy acid content — but it does not contribute meaningful aroma. The 'tamarind' note in fragrance is always a reconstruction, built around fruity esters, malic-citric acid analogues (in flavour, not literal acids), molasses-like ethyl maltol and a small phenolic-balsamic fraction to suggest the dark date-like character.
Sources & Notes
[A] Tamarindus indica pulp extract — INCI/CAS 84961-62-6. Cosmetic ingredient, not a fragrance aromatic.
Did You Know?
Did you know?
Tartaric acid — the primary acid in tamarind — is also the acid that crystallizes as 'wine diamonds' on corks and at the bottom of wine bottles. Tamarind pulp contains 8-18% tartaric acid, making it a concentrated natural sources.
Extraction & Chemistry
Extraction method: CO2 extraction of tamarind pulp produces the most aromatic extract. Solvent extraction is also possible. Steam distillation is not standard as the key aromatics are non-volatile acids and furanones. Some artisan perfumers prepare tinctures by macerating tamarind paste in alcohol. Primary cultivation: India, Thailand, Mexico.
Molecular Formula
complex mixture (tartaric acid C₄H₆O₆ as key component)
CAS Number
84961-62-6
Botanical Name
Tamarindus indica
IFRA Status
No known restrictions
Synonyms
TAMARINDO · INDIAN DATE · SOUR DATE
Physical Properties
Odor Strength
High
Appearance
Yellow to amber liquid
Specific Gravity
1.100 to 1.200 @ 25 °C (est)
In Perfumery
Tamarind provides a gourmand-exotic modifier with unusual sweet-sour character. Functions as a heart note in tropical, gourmand, and exotic compositions. Key aromatic compounds — furfural (caramel-bready), tartaric acid impression (sour), pyrazines (roasted warmth). Used where sourness is needed without citrus brightness — darker, warmer, more complex acidity. Reconstructed from fruit accords, acid-tart modifiers, and dark caramel notes. Pairs with tropical woods, warm spices, and dark fruits.
