Tamarind (Sampaloc)  

A brown, pod-shaped fruit with a sweet-and-sour pulp that’s famous for adding a tangy kick to many Filipino dishes.

  • Sampaloc (sahm-PAH-lohk) – The Filipino name for tamarind.
  • Sampaloc has a bold sour flavor when unripe and becomes sweeter as it ripens. Inside the brittle brown shell is sticky pulp wrapped around dark brown seeds. It’s tangy, refreshing, and mouth-puckering — especially when eaten fresh!
  • Filipinos enjoy sampaloc in many ways — eaten fresh with salt, turned into candy, or used to flavor soups like Sinigang, a classic sour soup loved across the Philippines.
  • Sampaloc is usually harvested from March to May in the Philippines.
  • It’s rich in antioxidants and vitamin C, which help support digestion and strengthen the immune system.