Tamarind paste or concentrate is made from the citrussy pulp inside the tamarind pod. Though the tamarind fruit is related to peanuts and chickpeas, the brown-red concentrate has a sticky, date-like consistency with distinctively tart and fruity flavours.
Tamarind paste is often used in Thai cooking, it is diluted into a popular Mexican drink called agua de tamarindo, and is even thought to be one of the mystery ingredients in the original Worcestershire sauce recipe. Use the tamarind paste or tamarind concentrate as a sharp, citrus-flavoured dressing for fish, Pad Thai, or sneak some into the toffee sauce of a sticky toffee pudding.
Ingredients: Tamarind, water