Then pass through a sieve to remove any fibrous threads and seeds you may have inadvertently extracted with the reddy-brown flesh.Īs mentioned above, the flavor of tamarind paste is sweet and sour with a sharp tanginess. Once extracted and separated from the seeds, you can immerse this flesh in hot water for around 30 minutes. Tamarind paste is made from the dark reddish-brown flesh that surrounds the seeds inside a tamarind pod. Tamarind also has several health benefits, as per this article on the website.
It is also frequently used in Indian chutneys and several Middle-Eastern dishes, and African and Mexican cuisine. If like me, you're a fan of Indian curry, you have probably already consumed tamarind, although you may not know it. The name "tamarind" is derived from the Arabic, "Tamar hind," which means "Indian dates." It's the sort of flavor hit that makes your taste buds wake up and take notice.Īs well as Africa, India, and Pakistan, tamarind also grows in other South-Eastern Asian countries and the West Indies. It contains a high concentration of tartaric acid, which imparts a sharp, sweet-and-sour taste to the concoctions to which it is added. Other names for tamarind are tamarindo and Indian date. The tamarind used in cooking is harvested from the gooey pulp surrounding the seeds inside a tamarind pod.
#DOES TAMARIND PASTE NEED TO BE REFRIGERATED HOW TO#
Knowing how to store them properly will mean you can have some on hand when you need them. Indians usually grind these pods into a paste and then flavor dressings, beverages, and sauces.Īs well as paste, tamarind can also be found compressed and in syrup form. Tamarind pods come from the tamarind tree, a native of Africa and found in India and Pakistan. I will explain all there is to know about this product, including how to use it and extend its shelf-life. If you want to learn how not to waste tamarind by understanding how best to store it, you are in the right place.
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