Tamarind 95g by HERBIE'S SPICES

Soak in water and drain-off the liquid to add as a souring agent to curries.

Other Common Names:

Tamarind, Assam, Indian Date. Botanical Name: (Tamarindus indica)

Description & Use:

Tamarind is the acidic, dark-brown to black pulp from the pods of an enormous tree that grows wild in East Africa and India. Tamarind is possibly the most popular of souring agents in Indian and Asian cooking. It adds an appetizing tang and fruity background flavour to curries, sour soups and sauces.

To make Tamarind water from a Tamarind Block, take a walnut-sized piece, soak it in 2 Tablespoons of hot water for 10-15 minutes. Strain off the liquid, so as to leave behind any remaining seeds and pulp.

Herbies Spices Tamarind Concentrate is convenient to use, as one merely needs to dissolve 1 teaspoon of Tamarind Concentrate in 2 Tablespoons of warm water or add the concentrate direct to the dish during cooking.

Produce of India packed in Australia.