These blocks of tamarind pulp are the tamarind fruit pods stripped of the outer husk, seeds are removed and compressed tightly together. This is a fairly large block of tamarind and should last you for a long time To use, break a small chunk and mix it with a few tablespoons of hot water so that it melts into it. Souring agent in many soups Gives that tangy flavor in many curry recipes It is ideal in a marinade since its acidic quality helps to tenderize the meat. Whisked with fish sauce, sugar, and vinegar, tamarind is a staple of the base sauce used to make pad thai
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