Description
Tamarind paste, or tamarind concentrate, is made from the tart pulp inside the tamarind pod. Though the tamarind fruit is related to peanuts and chickpeas, the brown-red concentrate has a sticky, date-like consistency with distinctively tart citrus and fruity flavours.
How to use tamarind paste
Tamarind paste is frequently used in Thai cuisine and across the Indian subcontinent. In Mexico its diluted into a popular drink called agua de tamarindo, and is even thought to be one of the mystery ingredients in the original Worcestershire sauce recipe. Use the tamarind paste or tamarind concentrate as a sharp, citrus-flavoured dressing for fish, Pad Thai, or sneak some into the toffee sauce of a sticky toffee pudding. Or if you’re looking for an inspiration, tryMbatata za Urojo (Zanzibar Mix)using tamarind paste!
Learn more about tamarind paste in our guide to tamarind and tamarind water.
Ingredients: tamarind pulp (50%), water, citric acid, sodium metabisulphite.Contains sulphites (naturally occurring).
Allergy Advice: For allergens see ingredients in bold.
Storage: store in a dry cool place. Once opened, refrigerate in an air tight container and use within 1 month.
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