Tamarind Pulp

Seedless Tamarind Pulp 100 % Natural

Net Wt. 14 oz

It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce, and in a special Indian seafood pickle called "tamarind fish".

Making Tamarind Extract:- To make about 1 cup of extract, measure 1⁄4 lb. of tamarind paste. Place the pieces in a small nonreactive bowl and add 1 cup boiling water. Let soak for 20 minutes, periodically mashing the tamarind with your fingers, freeing as much of the pulp as possible from the fiber (and, now and then, seeds). Pour the mashed mixture and its liquid into a strainer placed over an empty bowl. Firmly press down on the tamarind pulp with your fingers until nothing but seeds and fiber are left in the strainer. Discard the remaining contents of the strainer. The tamarind extract may be kept in the refrigerator for up to 2 weeks.

Ingredient: Tamarind 100 % natural

Product of Thailand