Tamarind Pulp

Store sealed block or jar in a cool, dry place. Once opened or rehydrated, refrigeration or freezing is recommended for longer shelf life.

To use block tamarind, soak a portion in hot water for about 15-20 minutes, then mash and strain to get the pulp.

Start with a small amount and add more to taste, as the flavor can be quite intense.

Tamarind pulp is fantastic in marinades, sauces, chutneys, curries, and even drinks like tamarindade.

Coconut milk

Chilies

Garlic

Ginger

Brown sugar or jaggery

Cumin

Coriander

Using too much pulp at once, which can overpower other flavors.

Not straining out seeds and fibers if using homemade or block tamarind.