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.
In perfumery
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.
