🔄 Updated 21 Jun 2026
Phetchabun sweet tamarind has been famous for so long that it's the kind of souvenir drivers passing through pull over for. The draw is firm flesh that slips off the shell easily and a sweetness that doesn't scratch your throat. The fresh-pod season runs December to February, when the pods are fully mature and at their tastiest. Processed versions like tossed tamarind, tamarind candy, and candied tamarind are sold year-round, so they're a solid option if you come at another time.
Know the tamarind varieties before you buy
Before you start filling a bag, knowing the varieties helps you pick what suits you. Phetchabun grows several, but only a few are bought often and worth seeking out.
- Si Thong (Gold) — round, large pods with a slight curve, thick golden-yellow flesh that slips off the shell, and clean sweetness. The most popular variety to buy as a gift.
- Sri Chompoo — straight pods, thin shells, thick brownish-yellow flesh, small loose seeds, and a sweet flavor with a hint of sour. The chewy texture and less-sugary taste make it the pick for people who don't want it too sweet.
- Prakai Thong — big pods, plenty of flesh, deep sweetness. A flagship variety that many orchards grow.
- Seedless / peeled tamarind — pods already peeled or with seeds removed, ready to eat on the spot. Priced higher than plain pods because of the extra sorting and peeling done for you.
How to pick good fresh pods
A good pod feels heavy in the hand, with a shell that isn't badly cracked. Shake it and you shouldn't hear seeds rattling loudly — that means the flesh is still firm. Ask for a taste first; most shops are happy to let you sample. If the flesh slips off the shell easily and doesn't cling to the seed, you're good.
Want to taste deeper? Try a Phetchabun food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
What processed versions are there, and which to buy
If you come outside fresh-pod season, or want something that keeps longer and is easy to hand out, the processed versions are the answer. Each one has a clearly different flavor and texture, so just pick based on who you're giving it to.
Tossed tamarind (chili-salt / sugar)
Tamarind flesh tossed with chili-salt or sugar, hitting sour, sweet, and salty all in one bite — easy to munch through a whole tub without noticing. It's the best-selling processed version and the one most people like. Comes both as a bold chili-salt toss and a milder sugar toss.
Tamarind candy
Tamarind cooked down until the flesh turns clear, chewy and stretchy like a sweet, with a sugar-forward taste and a good chew. Kids love it and it's easy to carry — a classic that nearly every Phetchabun souvenir shop stocks.
Candied tamarind (dry)
Whole pods candied until the flesh soaks up the sugar, then air-dried until just barely tacky — soft, moist, and well-balanced sweet. A favorite for many because you get to eat it pod by pod and it doesn't fall apart.
Candied tamarind in syrup / honey
The version steeped in syrup or honey, juicier than the dry kind, with a deep sweetness. Great if you like it soaked and dripping, but you'll need to finish it faster and it travels a bit less easily than the dry version.
Tossed tamarind with plum (buai)
Tamarind tossed with salted-plum powder, giving a sour-sweet-salty plum kick. People who love really sour snacks will be into this — a more unusual take than plain tossed tamarind.
Tamarind paste
Tamarind cooked down until thick and sticky, then shaped into blocks or sheets, with a bold sour-sweet flavor. You can use it to make tamarind juice or in cooking too — not just a snack.
Tamarind toffee
Tamarind sweets wrapped into individual pieces — easy to carry and convenient for handing out to coworkers, with a sour-sweet flavor. A small, light-priced souvenir you can grab without thinking twice.
Banana stuffed with tamarind
A crossover treat that Phetchabun is known for: baked stone banana stuffed with seasoned tamarind, hitting crisp, sour, sweet, rich, and salty all in one piece. Mod Yim in Lom Sak is the original shop that people make the trip for.
Where to buy — real areas and real shops
Phetchabun sweet tamarind souvenirs are easy to find in plenty of spots, from downtown to the main highways to the orchards and their own branded shops. Here's a quick breakdown of which kind suits who.
Souvenir shops in downtown Phetchabun
Within the municipal area there are souvenir shops and market stalls that stock fresh-pod sweet tamarind and processed versions all together. Easy to buy if you're staying in town, and you can compare prices across several sellers in one spot.
Along the Saraburi–Lom Sak road (Hwy 21)
The main highway that traffic in and out of the province runs on, lined with souvenir shops to pull over at — fresh pods in season and processed versions year-round. Good for a stop on the way out.
Rai Kamnan Chul (Hwy 12, road up to Khao Kho)
A big souvenir shop on the road up to Khao Kho, about 30 min from downtown, with processed tamarind and other Phetchabun souvenirs all in one place. Handy if you're heading up to Khao Kho anyway.
Mod Yim, Lom Sak
163/4 Khachaseni Rd, Lom Sak district, open 07:00–18:00. The original maker of banana stuffed with tamarind, at it for over 10 years. Worth a stop if you're passing through Lom Sak.
Own-brand shops / orchards
For example, Khun Tiw Sweet Tamarind (Chon Daen district) grows its own Prakai Thong and pink varieties, or Khun Tamarind, which is FDA-certified. Buying straight from the orchard gets you fresher product and a chance to talk varieties in detail.
On prices and honesty
The prices listed are rough ranges based on what's actually in the markets, and they can shift with the season and pod size. Fresh pods early in the season (December) tend to cost a bit more than mid-season because there's still little to go around. If you want good prices and lots of stock, January is just right — and it's worth comparing 2–3 sellers before buying in bulk.
How to take it home so it keeps
- Fresh pods — keep in a dry, ventilated spot away from moisture and they last several weeks. Once peeled, put them in a sealed container and eat them sooner.
- Tossed tamarind / tamarind candy / dry candied tamarind — store in a tightly sealed tub out of the sun and they last for a month or more, ideal for souvenirs traveling a long way.
- Syrup / honey candied tamarind — the flesh is full of liquid and keeps for less time, so finish it within a few days and avoid leaving it in a hot car.
- If you're buying several types to hand out, ask the shop to separate the bags and label the variety/flavor — it makes handing them out easier and avoids confusion.
Since you're in Phetchabun, line up the food and sights for one full trip
See the Phetchabun travel guide →