Making Tamarind Paste
2012
Tamarind is one of my favorite flavors. It has a sweet and slightly sour taste that really adds depth and a unique flavor to many dishes such as Pad Thai, curry’s, chutneys, soups, sauces and drinks, even tea. Tamarind is used a lot in many Asian cuisines and also Mexican, Indian, Caribbean. In fact, most of the world knows the benefits of adding the flavor of tamarind to foods.
What is Tamarind?
Tamarind is a brown plump legume, with as brown brittle skin which looks like large snap beans. You can tell they are mature the skin shatters by squeezing with your fingers. Inside is a honey-colored, gummy mass inside with several very hard seeds the size of baby lima beans.
Tamarind can be a lot of work to use but it has a delicious and unique flavor which makes it totally worth it. Tamarind can be bought in most Asian grocery stores or markets. It is usually found in a 7 oz – 1”x2 ½ “x3” block.
Making Tamarind Paste
Place the block, or a portion of the block, in a dish of water. Make sure there is enough to cover and let it soak for awhile, at least ½ hour. More water will make a thinner paste but it is easier to make the paste with more water. As a guide: if the tamarind covers most of the surface area of the bowl you are soaking it in then have the water covering it by at least an inch. Then when it is soft, mash it up using a fork or your fingers. I find fingers easier, but it gets quite messy. AS the soft tamarind mixes with the water it will form a thick paste and the seeds and strings will be loosened in it. You will want to strain out the seeds and strings and discard these. Press the paste through a small metal strainer, stirring and pressing against the inside with a spoon. Now you have a tamarind paste.
Now it is ready to use in recipes! ..shown here used as a dipping sauce for veggies wrapped in lettuce leaves
Mix some of the tamarind paste with water and agave or other sweetener and cool to make a delicious, exotic and nutritious summer drink!
How to Make Tamarind Paste on Video
