![]() It can be used in curries, stir-fries, soups, and also for making candies, desserts, and drinks. ![]() Tamarind Paste is usually made with ripe tamarind pulp that is soaked in water, mashed, filtered, and boiled for a few minutes. It is one of the essential ingredients used in most Indian, Thai, and Chinese cooking. Tamarind Paste is a thick, sticky, sour, and tangy condiment. Hence they are widely used in their cooking to enhance the authentic flavor and taste. Countries like India and Thailand are also the major cultivator of this tamarind fruit. Tamarind Pulp, puree, paste, or extract is widely used in Indian, Thai, Chinese, and Filipino cuisines in most of their savory and sweet dishes. It is usually sharp and intensely sour when it is not ripe. It produces a pod that has a sour, tangy, and mildly sweet pulp with seeds when ripened. Tamarind is a leguminous tree that is widely grown in the Asian and African Continents. Difference Between Tamarind Puree, Concentrate, Pulp, & Extract.This post also covers the best substitutes for Tamarind, where to buy tamarind paste, and the difference between paste, puree, pulp, concentrate and extract, etc. ![]() ![]() This homemade Tamarind Paste stays good for up to 2 months in the refrigerator and tastes great in curries, stir-fries, soups, candies, desserts, and drinks that call for it. I have also shared a detailed video of this recipe below to make the making process visually and clearly. The recipe I have shared here shows you how to make Tamarind Paste with easy step-by-step instructions for you to try and enjoy at home. It is one of the essential condiments used in most Indian, Thai, and Chinese cooking. Tamarind Paste is a thick, sour, and tangy Asiancondiment. ![]()
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