How to store tamarind
Best place: the counter or pantry, then the fridge. Tamarind keeps for 1 to 3 weeks at room temperature; the fridge stretches that to 6 months, and the freezer to 1 year.
1 to 3 weeks
from the package date
6 months
from the package date
1 year
best quality within
Freezing guidelines apply to just the pulp.
USDA notes for tamarind
- Refrigeration guidelines apply to just the pulp.
- Freezing guidelines apply to just the pulp.
How to tell tamarind has gone bad
General signs for produce: fresh vegetables, the group USDA lists tamarind under.
- Slimy, wet leaves on greens that were crisp before
- Soft or mushy spots on vegetables that were firm
- Sprouting or wrinkled skin on potatoes and onions
- Mould, often white or fuzzy, near the stem or cut end
- Sour or off smell replacing a vegetable's usual earthy scent
More on produce: fresh vegetables. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store leafy greens loosely wrapped in the crisper drawer, ideally with a paper towel to absorb extra moisture. Keep potatoes, onions and garlic in a cool, dark, dry place outside the fridge, and store potatoes away from onions since they spoil each other faster. Trim and wash vegetables just before cooking.
How to store other produce: fresh vegetables
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.