The fruit comes in several forms: powder, paste, concentrate, and in a plastic-wrapped block. Learn how your comment data is processed. No Refined Sugar: This recipe uses jaggery and dates for sweetness, no refined sugar. If you can’t find tamarind concentrate or make one on your own yet you are in urgent need for some, just like with every other ingredient, you can find substitutes for it. Provide your email so I can send you a copy of the eBook. No matter what kind of tamarind you purchase it should be part of your Asian pantry (click here to read more on pantry staples). amzn_assoc_ad_mode = "search"; If your recipe calls for 3 tablespoons of tamarind paste, mix 1 tablespoon of tamarind concentrate and 2 tablespoons of water. Make tamarind paste using equal amounts of boiling water and tamarind pulp from the pliable block. Here’s what I think. You start by peeling the tamarind from the shell. It is a deliciously tasting fruit juice with a characteristic sour taste which can be sweetened with the addition of sugar or honey to … In my post on gluten free Worcestershire sauce I explain that I’ve known for a very long time tamarind is one of the ingredients in brand name Worcestershire Sauce. https://www.souschef.co.uk/blogs/the-bureau-of-taste/what-is-tamarind-water Soak the pods or the block of pulp in warm water for about twenty minutes. However, when I first needed a gluten free version of Worcestershire I did some research and came up with a recipe that doesn’t use tamarind. For your home use, you can use tamarind concentrate to balance the sweetness in the spices you use, add depth of flavor to a curry, or use it in seasoning pad Thai cuisines. // ]]> Discard the seeds and fibre. If you want to use tamarind pulp instead, I recommend using seedless for ease of blending. This post contains affiliate links. sparkling water, ice, tamarind concentrate, tequila, fresh lime juice and 2 more. I hope that helps and good luck with whatever you’re making. The best suggestion for you is to use concentrate in a small amount and taste your cooking to your liking. Allow it to come to a boil. You can also find them in large grocery stores in the international foods sections and through online retailers. At the time I thought readers who don’t keep tamarind in their kitchen might be happy with that recipe so I have left it as is. Thanks for sharing the video. Commonly found at Thai, Indian, Hispanic and Latino grocery stores, tamarind concentrate can be labeled as either tamarind paste or concentrate. A tamarind is the brown, pod-shaped fruit of the native African tamarind tree. Amazing!! Tamarind Concentrate Basics Derived from the pulp inside the tamarind's bean-like pods, tamarind concentrate is a paste-like ingredient that when used sparingly adds a lot of sour flavor to a dish. Tamarind is traditionally used for adding a sour taste in most of the Southeast Asian recipes. amzn_assoc_tracking_id = "becaonlubl-20"; Stir the liquid until the jaggery melts. You can also buy tamarind concentrate which is a poor substitute for freshly prepared. A typical teaspoon of tamarind concentrate will contain about four calories and is highly enriched with B vitamins such as thiamine which makes it a good ant-inflammatory. Mix a couple teaspoons with lemon juice, ginger-infused simple syrup, and water to make lemonade. Ingredients: Tamarind, Water. What about flavor? Tamarind concentrate is also known as tamarind paste and is has a sweet flavor with a sourness slightly stronger than that of a lemon juice. Both will keep at room temperature for more than a year. All you need is a tamarind pod or a block of tamarind pulp purchased from the stores. Strain and discard fibers. This site uses Akismet to reduce spam. To use tamarind concentrate, mix 15ml of tamarind with 4-6 tbsp warm water. Am definitely going to give this a go using some of the pulp I’ve got. Ingredients: tamarind pulp (50%), water, citric acid. Tamarind water could mean the same thing or less concentrate but it is not a common term. Happy cooking! It snaps, but the fleshy part inside is sticky. Additionally, a mixture of dried apricots and chopped dates together with lemon juice can also be used to get that sweet and sour flavor in the absence of tamarind concentrate. Simply reconstitute the thick paste with water. Allow the the tamarind to soak in the water for about 10 minutes. basil, fresh herbs, tamarind concentrate, green chili, limes and 7 more. After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. What do you like to make with tamarind? Next, strain the tamarind water into a fresh bowl and squeeze out as … Aids Development of Muscle and Nerves . Also known as a tamarindo or an Indian date, tamarinds can be used fresh or dried, but are most often available in the United States as a canned concentrated pulp or processed into tamarind concentrate. Prawn Pathia Curry Spice the City. Soak and squeeze twice. Save my name, email, and website in this browser for the next time I comment. Warm a cup of water to a rolling boil and pour it over the tamarind. . amzn_assoc_linkid = "277e0d539ac0046ec2101a8bca11e4ea"; Add the cornflour dissolved a few tablespoons cold water and stir. A normal tamarind concentrate is prepared from fresh tamarind pulp that has been pureed with water, sugar and a little salt. Thai and Indian dishes, for instance, will always feature tamarind as part of the recipes. If there are any allergens in the ingredients they are marked as bold. Toss roasted vegetables from the oven with tamarind concentrate thinned with water … The strained pieces of the fruit will pass through the sieve, giving you a fine and tender concentrate while the fiber will remain on the other side of the sieve. Soak in … Tamarind Pulp: Where to Find It and How to Use It. Tamarind can be used in cooking as fresh or dry but will in most cases be available as concentrated pulp or can be further processed into tamarind concentrate. The pod of the tamarind tree contains seeds that are covered by a fleshy pulp. Throw away the pulp and use the liquid. There is an enzyme in the body that stores fat and the hydroxycitric acid or HCA present in tamarind stops it from doing so. Once there it is formatted better for printing, most recipes print on 1 page. May contain sulphites (naturally occuring). Heat 1 cup of water in the microwave, add in the Tamarind paste and mix well so that there are no lumps. If your recipe calls for 3 tablespoons of tamarind paste, mix 1 tablespoon of tamarind concentrate and 2 tablespoons of water. Although store-bought alternatives are readily available, home-made tamarind water tastes so much better. A normal tamarind concentrate is prepared from fresh tamarind pulp that has been pureed with water, sugar and a little salt. In a saucepan on medium to high heat, pour in the diluted Tamarind mixture and the balance of the water. If you can get dried tamarind pods, soak the pods in hot water for 15-20 minutes. This concentrate is commonly used to make … Add more sugar if your tamarind water is too tart for your taste. amzn_assoc_region = "US"; Tamarind concentrate vs tamarind paste, is one better than the other? Other than these, tamarind concentrate is also used to flavor Worcestershire sauce in addition to being used in preparing homemade barbecue sauces or poultry and meat marinades. Download the free ebook if you need some ideas for more everyday cooking at home. Enquiry Now. However, with the spread of tamarind to other regions around the world such as Southeast Asia, India, Mexico, Pacific Islands and South America, the juice can now be found in such places as well. Tamarind: I prefer to use tamarind concentrate for this recipe as it is easily available in the asian food aisle of most supermarkets, along with the Thai food ingredients. Sometimes, tamarind paste and concentrate refer to the same product. Great video! This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier. Measure and use in any recipe calling for tamarind paste. Go for double the amount of water as the concentrate, further stirring it well. This concentrate is usually comes from India. This will be less concentrated than the tamarind paste that you can buy so you may need to use a ball of tamarind about the size of your fist. If it gets too thick at any point, add more water. I’m completely happy with the results I get using tamarind concentrate for everyday cooking and even when I’m preparing a Gourmet Dinner. This is really useful. The rule for the thick, black tamarind concentrate is to dilute one part concentrate with two parts water. Soak in water for 10-15 minutes then stir with a fork until it is a uniform consistency. It’s sometimes described as almost black in color. Awesome! So, some of the shell will stick to the flesh. Add 3 cups of water to a medium size pot and bring the water to a boil. Bring to a simmer and let simmer covered for about 20 minutes or until the tamarind is very soft and has broken down. If a dish mentions 3 tablespoons of paste, simply mix one … … A Refreshing Summer Drink Unsurprisingly, across most of those foodways, everyone came to the same realization that tamarind makes for an incredibly refreshing summer drink. amzn_assoc_marketplace = "amazon"; Garnish with mint or orange. 2. Tamarind paste, sometimes called pulp, is sold as a pliable block wrapped in plastic. But if you can’t find tamarind concentrate and you are in great need of it, it is always easy to prepare your own concentrate at home. amzn_assoc_default_search_phrase = "tamarind concentrate"; The descriptions of “how to” online were confusing me and then I found this video. The blog posts are very long and not ideal for printing. The tamarind shell is like a peanut shell. Tamarind concentrate is also known as tamarind paste and is has a sweet flavor with a sourness slightly stronger than that of a lemon juice. Can’t wait to try, but please improve the formatting for print so one can just print the recipe and also, so it needn’t take so many pages. If you want to substitute paste with concentrate, simply reconstitute the thick concentrate with some water. For Bulk. Return it to the saucepan and add all the other ingredients except the cornflour: the powdered spices and jaggery. This process helps to extract the juice and sourness from the tamarind. Then use your fingers to squeeze out the tamarind pulp. Measure and use in any recipe calling for tamarind paste. Having said that, using tamarind concentrate can make a reasonable substitute. Some day I might add a teaspoon of tamarind to the recipe but I’m no super taster so I’m not sure I could even detect the subtle difference. A wide variety of tamarind juice from concentrate options are available to you, such as feature, processing type, and primary ingredient. amzn_assoc_ad_type = "smart"; Squeeze the seeds and fiber with your fingers to extract as much juice and flavor as possible. I try to be as clear as possible since I found lots of instructions confusing when I was learning to cook. 6. The most common brand in US and Canada is Tamicon. Alibaba.com offers 963 tamarind juice from concentrate products. A typical teaspoon of tamarind concentrate will contain … How to Use Tamarind Paste. The post on tamarind discusses fresh tamarind, tamarind paste and tamarind concentrate. I find that tamarind can is a bit of a minefield in recipes. In this video I show you how I prepare these two kinds of tamarind for everyday cooking. Lizaz food tamarind concentrate paste came in Black and Brown form, Upto 65Brix TSS, Fine Fibre, High Quality without any preservative, Natural Tamarind Paste click above How To Use Gluten Free Flour Series (13 Videos), (click here to read more on pantry staples). Join our community and see what’s cookin’ in my kitchen each week. Then mesh up the pulp, drain the water before pressing the mixture against a fine mesh sieve. Tamarind concentrates are low in fat and proteins but have high amounts of carbohydrates. In Mexico, tamarind water is prepared from the dried pods which are available in any market. Make tamarind paste using equal amounts of boiling water and tamarind pulp from the pliable block. The purpose of tamarind is to add fruity sour to your cooking both sweet and savory. Fresh is more work but it tastes so much better. Tamarind juice is a very popular drink in East Africa, where is believed to be the origin of the tamarind tree. A tamarind, also known as Indian date or Tamarindo refers to a brown pod-shaped fruit from the African tamarind tree. To use tamarind slices, soak them in 150ml warm water for about 30 mins. Thanks Mick. Making Agua de Tamarindo, or Tamarind Water, involves a lot of hand work – a lot more than hand modeling. It is almost like a gel. Dissolve one teaspoon of concentrate in one cup of hot water. Ingredients: Sugar, Water, Tamarind Concentrate, Spices and Condiments, Salt, Modified Tapioca Starch (E1442) and Permitted Class II Preservative (INS211)Sugar, Water, Tamarind Concentrate, Spices and Condiments, Salt, Modified Tapioca Starch (E1442) and Permitted Class II Preservative (INS211) See more Brand Tamicon Weight 300 Grams Variety Tamarind Form Liquid. [CDATA[ Some people use ice cube trays to do this. Tamarind concentrates are low in fat and proteins but have high amounts of carbohydrates. I’d add one teaspoon and go from there. If that sounds tedious then go for the tamarind concentrate. Tamarind concentrate is definitely easier to use. Yes, you can. It adds a unique fruity sourness to many dishes and is available in Asian and Indian specialty shops. This process can be done with each use or you can prepare the entire package using this method then freeze it in small, usable amounts. If you want to try go for it. SPAGHETTI SQUASH "SOM TUM" jbgorganic.com. Tiger Cry - Thai Style Steak Healthy Thai Recipes. If you click on the recipe you want to make you’ll be taken to that page. Pour the mixture into a strainer pressing on the solids to extract the juice and pulp. Finally, a mixture of lemon juice and amchur powder can also be used as alternatives to tamarind concentrate. If some stays, no problemo. Where I live in East London, you can buy fresh tamarind, blocks of dried tamarind, tamarind concentrate and pre-made water. The first step is peeling the tamarind pods. Add it to a whiskey sour with ginger simple syrup. This is what the tamarind seed pod looks like. //