Tamarind has a distinctive sweet and sour fruity flavour, and is widely used in savoury and sweet dishes across Asia. It has a dark red colour and sticky date-like consistency. In fact, dates and tamarind are commonly used together – as in this recipe for Bandari fishcakes with tamarind and date sauce. The consistency makes it a fantastic addition to marinades and thick sauces. Try tamarind in a sticky toffee pudding for something a little different!
Tamarind comes from the seeds of tamarind pods. You can either buy the podded seeds – such as this product – or as a tamarind paste (also called tamarind pulp) which has already been processed. For more information, read our guide to tamarind and tamarind water.
To use this large block of seedless tamarind pulp, soak it in hot water until the flesh softens, before following the recipe you are using.
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