- 8% less
This fruity-sour seasoning comes from the large broad bean pod of a tropical tree native to India. The brown pulp is scrapped from the pods, dried and sold. It is also refered to as Indian date, and can be bought in its raw form (this item) or in a paste form.
Raw tamarind must be tempered in hot water and squeezed through a sieve. The resulting paste, after removing all fibers, skin and seeds is used in cooking.
Tamarindus indica.
Ingredients: Tamarind
Customer reviews
- PHMay 9, 2019, 03:31A little hard, so I had to soften part of the slab before I could cut off a piece. Flavor is just as any other tamarind. Pieces of the skin or the seed pod are included, so they do end up in the curry if you are not careful.
I prefer the Thai tamarind; seeds are whole and easily separated once you've softened the pulp.
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