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Tamarind paste storage12/15/2023 The difference between tamarind pulp and tamarind paste (or concentrate) I have opinions about everything, tamarind included, and I’m going to share them here (just the opinions about tamarind, but let me know if you want to hear about other opinions such as how my cats are probably better than yours). Also, when mixed with sugar syrup, lime juice, and fizzy water, it makes an ace summer drink that would probably be even better with gin (someone please report back).Įvery once in awhile a reader contacts me to ask if x brand of tamarind something or other is suitable in a given recipe. Tamarind is a souring agent commonly used in the region, but also in worcestershire sauce back home. I call for tamarind paste or tamarind water in a lot of my recipes, which is no surprise given that I spend so much time writing about Southeast Asian cuisine. This is ridiculous! Avoid the top shelf and grab the tamarind pulp from the bottom shelf. “But this one is super balanced and more like a purée.I wish I had a story about tamarind paste to brighten this post up, but all I’ve got is some latent confusion over why my mom had two dried out and empty tamarind pods in her refrigerator last time I visited (update: in 2021 they are still there). “I have tried a lot of options, but some taste too fake because of the citric acid,” Rachel says. Those are generally looser in consistency than concentrate is, but your results will vary by brand.Īssociate food editor Rachel Gurjar recommends the tamarind concentrate below for all your non-pulpy needs. It’s worth noting that labeling isn’t always consistent: Sometimes you’ll see containers labeled tamarind paste or purée as well. Plus, you’ll find it pops up in recipes constantly-and if you choose the right one, it can be totally fine. In my mind, it’s inferior to the block of pulp sometimes it has a slightly harsh, biting aftertaste, and lacks that fresh oomph of tartness.īut tamarind concentrate is undeniably convenient-you can add it directly to your dish, no rehydrating required. It often has a pickling agent or preservative added, like sodium benzoate or citric acid. Tamarind concentrate is a cooked down, intensely flavored, syrupy version of the fruit. It’s intensely sour (if you do come across unripe tamarind, do not substitute it for tamarind pulp or concentrate in recipes). Unripe, the fruit is bright green, with a pale green-tinted brown skin. If you’re lucky, you’ll find tamarind in the pod wherever you buy Southeast Asian, Indian, or Latin American ingredients. In order to offer this guide, I’ve tried to move past “yum” as my start-and-finish reaction to all things tamarind and dive a little deeper into the best ways to use this particularly glorious fruit in all its forms. When should you use tamarind concentrate? And what is it exactly, anyway? What’s the right application for tamarind pulp? But an ingredient that comes in so many forms can provoke confusion as much as joy. ![]() ![]() ![]() I love to eat it straight from the pod I love the deep molasses-colored concentrate stirred into chutney I love it soaked from frozen pulp and added to sticky-sweet marinades, or spooned into a light, tangy rasam. ![]() Tamarind is not a food that I can be strictly objective about.
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