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.
Tamarind paste is frequently used in Thai cuisine and across the Indian subcontinent. In Mexico it’s 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.
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