Tamarind paste
A thick, tangy-sweet concentrate pressed from tamarind pods. The sour backbone of pad thai sauce, chutneys, and many curries. Sold as a smooth paste or as a block of pulp with seeds you soak and strain yourself.
Used for
- pad thai
- chutneys
- curries
- marinades
In the kitchen
- Whisk into sauces to dissolve.
- Soak and strain block pulp before using if not pre-strained.
- Balance with sugar since it's quite sour on its own.
Picking it at the store
- Pre-made paste in a jar is far more convenient than the seeded block, though the block often tastes fresher.
- A little goes a long way. Start with less than a recipe calls for and adjust to taste, since concentration varies by brand.
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