Tamarind Block Indian
Soak in water and drain-off the liquid to add as a souring agent to curries.
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 flavor to curries, sour soups and sauces.
To make Tamarind water from either Indian or Asian 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.
Herbie's 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.
As a Flavor Finish - whisk equal parts tamarind and brown sugar. Toss with roasted squash and top with crushed nuts (peanuts).
As a Glaze - tamarindwith honey, fish sauce, minced ginger and garlic, reduce to syrup brush onto shrimp as cooking.
As a Vinaigrette - whisk 2 parts fresh orange juice with 1 part tamarind and vegetable oil, toss with green salad and top with almonds.
Other Common Names: Tamarind, Assam, Indian Date.
Botanical Name: (Tamarindus indica)