Unit/Weight : 450Gr
Brand : NATCHA
Country : Thailand
Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.
The tamarind tree produces edible, pod-like fruit which are used extensively in cuisines around the world. Other uses include traditional medicines and metal polishes. The wood can be used in carpentry. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones.
how to prepare:
To use the whole pods, peel them with your fingers and then remove the sturdy fibers that enclose the fruit (similar to the process of “stringing” beans). To get about a cup of usable tamarind (enough for a dish serving four people), start with about 4-1/2 oz. of the dried pods, remove the fruit from the pods (you should have about 3 oz.), and soak it for about 20 minutes in about 1 cup of warm water. Pour the soaking water through a fine sieve into a bowl, and then press the pulp through the sieve into the soaking water (the solids will resemble a soft prune purée). Stir to combine, transfer to a glass jar, seal tightly, and refrigerate (for up to a week).
To process compressed tamarind, combine about 2 oz. of the pulp with 5 ounces hot water. Soak and strain the compressed tamarind as you would the whole pods. This yields about 3/4 cup sauce. If you want a very intense concentrate, soak the pulp, discard the soaking water and then push the softened pulp through a sieve.