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Tamarind Time!

Tamarind is essential to Malaysian, Indonesian and Thai cooking, first discovered as a perfect lemon substitute during seasons where fresh lemons where unavailable to still give food a sweet-tart flavour.  Tamarind is delicious as a grilling glaze, barbecue sauce and in curries.
The tamarind pods are opened to dry in the sun and the tart pulp and shiny seeds are scraped out, and pressed into a pliant brick.  We stock 'wet tamarind' paste, so you simply need to break off an inch or so, submerge in about 2 Tbsps of warm water for about 15 minutes until soft, discard any hard bits of seeds or fibre and use the 'broth' to create traditional Thai sour soups, sauces, dressings, and stir-fries.  You can make up more dissolved tamarind pulp then you need, simply freeze the excess in ice cube trays ready for your next dish! 


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