![]() ![]() For this recipe, tamarind paste is made by soaking fresh tamarind flesh with boiling water, straining it through a filter, and then cooking it down to produce a concentrated tangy flavor. Tamarind paste is a concentrated and sometimes cooked down paste made of tamarind fruit. Using premade paste or concentrate is the fastest way to incorporate the tamarind taste into a recipe since you don’t have to deal with breaking down the pods and removing seeds. You can buy tamarind either fresh with its pods still intact, in condensed pulp blocks, in a premade paste or concentrate jar, and many more versions at various Asian grocery stores like Ranch 99, or Mexican grocery stores. As a child, one of my favorite aunts had a huge tamarind tree in her yard where I would pick the tamarind pods and suck on the fruit, popping out the seeds one by one. Tamarind has a brown, hard shell that’s shaped like a bumpy pea pod that encases a soft, pulpy center where the edible fruit is located-beware though because each pod has a large seed inside. These days they are predominantly grown and exported from other subtropical parts of Asia like India. Tamarinds are found on large, slow growing trees that originated from Africa. But unlike its mild and mushy cousins, beans and peas, it’s filled with a sweet and tart flavor that packs a punch. Yep, you read that right, a legume fruit. Tamarind is a fruit that’s actually part of the legume family. This tamarind paste recipe will give you a concentrated tangy flavor for any recipe that calls for this popular fruit. ![]() Slightly sweet and tangy, tamarind is a tropical fruit that is full of tart flavor that’s just as good fresh as it is in savory and sweet recipes. ![]()
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