Tamarind is the acidic, dark-brown to black pulp from the pods of an enormous tree that grows wild in East Africa and India.
Tamarind is possibly the most popular of souring agents in Indian and Asian cooking. It adds an appetizing tang and fruity background flavour to curries, sour soups and sauces.
Ingredients
Extract of tamarind. Produce of India, packed in Australia.
Use
Herbie’s Spices Tamarind Concentrate is convenient to use, as one merely needs to dissolve 1 teaspoon of Tamarind Concentrate in 2 tablespoons of warm water or add the concentrate direct to the dish.
