Sour doesn’t have to mean citrus. Orana’s tamarind extract delivers depth, body and texture — for sauces, marinades, drinks and desserts. Naturally rich in fibre, potassium and antioxidants, with a functional edge from tartaric acid.
Nostalgic in Latin America, South Asia and Africa, tamarind is now moving into European beverage and food.
On our red bench
- Mango + chili — sweet, sour and heat, the street-food classic reimagined for a glass.
- Coconut + lemongrass — creamy and aromatic, tuned for tropical drinks and desserts.
- Dark chocolate + burnt caramel — tamarind’s tang cutting through rich, roasted depth.
- Pineapple + lime — bright and tart, built for sparkling and still refreshment.
- Ginger — warm and functional, a natural fit for wellness shots.
- Coffee — an unexpected sour lift for cold brew and coffee-forward builds.
From pod to extract to finished product, we guide every step.