» Print Recipe
The tropical tamarind tree is prized for its pods, each containing a sticky, fleshy sweet–sour pulp wrapped around small hard seeds. The pulp is used in Indian curries and chutneys, or in sauces such as Worcestershire sauce. It may be sweetened into syrups and sweetmeats. Tamarind is sold in ready– made concentrated paste in jars, or in blocks or cakes that still contain the seeds. Cut off a little, mix with hot water and press through a sieve to extract the pulp. Store the paste or blocks in the fridge where they will last up to a year.
Also known as — Indian date