Tamarind Paste is a thick, bitter, and tangy Asian condiment. It is likely one of the important condiments utilized in most Indian, Thai, and Chinese language cooking. The recipe I’ve shared right here reveals you make Tamarind Paste with simple step-by-step directions so that you can try to get pleasure from at dwelling.
I’ve additionally shared an in depth video of this recipe beneath to make the making course of visually and clearly. This home made Tamarind Paste stays good for as much as 2 months within the fridge and tastes nice in curries, stir-fries, soups, candies, desserts, and drinks that decision for it. This put up additionally covers the very best substitutes for Tamarind, the place to purchase tamarind paste, and the distinction between paste, puree, pulp, focus and extract, and so forth.
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What’s Tamarind?
Tamarind is a leguminous tree that’s broadly grown within the Asian and African Continents. It produces a pod that has a bitter, tangy, and mildly candy pulp with seeds when ripened. It’s often sharp and intensely bitter when it’s not ripe.
Tamarind Pulp, puree, paste, or extract is broadly utilized in Indian, Thai, Chinese language, and Filipino cuisines in most of their savory and candy dishes. International locations like India and Thailand are additionally the most important cultivator of this tamarind fruit. Therefore they’re broadly used of their cooking to boost the genuine taste and style.
What’s Tamarind Paste?
Tamarind Paste is a thick, sticky, bitter, and tangy condiment. It is likely one of the important components utilized in most Indian, Thai, and Chinese language cooking. Tamarind Paste is often made with ripe tamarind pulp that’s soaked in water, mashed, filtered, and boiled for a couple of minutes. It may be utilized in curries, stir-fries, soups, and in addition for making candies, desserts, and drinks.
Components
The components you have to to make the Tamarind Paste are fairly easy and also you may discover them simply in Asian or Indian grocery shops round. So let’s have a look at what are they beneath.
- Tamarind – Contemporary tamarind pods or seedless tamarind pulps that are available in blocks. I might recommend you select the tamarind pod that’s naturally free from stones, mud, and different adulteration.
- Water – For soaking the Tamarind pulp
For an in depth components listing, please take a look at the recipe card beneath.
Learn how to make Tamarind Paste?
The recipe I’ve shared right here is Tamarind Paste, a necessary ingredient utilized in Indian, Thai, and Chinese language recipes. The recipe yields as much as 32 servings calculating 2 tsp per serving.
Following are the high-level directions to make this recipe however for detailed step-by-step directions with pictures and video, please take a look at the recipe card beneath.
- Discard Shells – Take the entire tamarind pods and take away the shells, and discard the thread-like fiber. Add the gentle fruit right into a glass bowl. Be sure that to take away all of the leftover shells if any (skip this step in case you are utilizing the seedless tamarinds which are with out shells)
- Soak – Now soak the tamarind fruit with 2¼ cups of water for about 15 to twenty minutes. Shut the bowl with the lid for the very best outcomes
- Mash – Open the lid and the tamarind fruit needs to be soaked properly by now. Mash the tamarind fruit together with your fingers and take away the seeds and pulp. They may flip thick and pulpy
- Filter – Now filter the pulpy tamarind combination utilizing a strainer. Combine properly with a spoon to extract the pulp alone
- Scrape – Add the remaining ¼ cup of water to the strainer and squeeze the leftover pulp from it. Scrape off any remaining pulp connected to the underside of the strainer
- Combine – Now in a saucepan with medium warmth, pour the tamarind pulp and provides it combine
- Boil – Shut the lid of the sauce and permit the combination to boil for five to 7 minutes
- Cool it – Take away from warmth and permit it to chill down utterly
- Use or Retailer – You need to use this Tamarind Paste in Indian, Thai and Asian recipes that decision for it. This Tamarind Paste stays recent within the fridge for as much as 2 months in a closed hermetic glass container
Tamarind Paste Substitutes
Despite the fact that you might know or discovered make this tamarind paste at dwelling you might run out of it whenever you actually wish to use it within the recipes. In these eventualities, you may want a tamarind paste substitute to attain an identical candy and bitter style. So I’ve listed a number of the greatest alternate options beneath to be used within the recipes that decision for tamarind paste.
- Lemon Juice + Brown Sugar – Combine equal components of lemon juice and brown sugar to get that candy and tart style. For example, If the recipe calls for two tsp of tamarind paste then use 1 tsp of lemon juice and 1tsp of brown sugar to attain an identical style
- Amchur Powder – It’s nothing however dried mango powder that’s broadly utilized in North Indian Delicacies. It offers the right tangy and mildly candy taste. In case your recipe requires 2 tsp tamarind paste then you need to use 2 tsp of amchur powder to attain the same taste
- Mango Chutney – It’s a good various that delivers an identical taste profile to tamarind paste
- Pomegranate Molasses – It’s a thick syrup made out of simmering the pomegranate juice. It has deep bitter and candy notes which make it various for utilizing rather than tamarind paste
- Worcestershire Sauce – You may as well use 2 tbsp of Worcestershire sauce, 1 tbsp of lemon juice, 1 tbsp of brown sugar, 2 tbsp of water, and 1 tbsp of tomato paste for making the tamarind paste substitute.
- Rice Vinegar – It’s naturally acidic, and bitter in style and taste. So mixing it with equal components of brown sugar delivers an identical style and taste to tamarind paste in your recipes
Notice: These above-mentioned substitutes are good just for changing the tamarind paste that’s utilized in lesser portions. However not one of the substitutes work in recipes that decision for tamarind or tamarind paste as the primary ingredient. For Instance Tamarind Sauce.
What does Tamarind style like?
Tamarind tastes bitter, citrusy, and has mildly candy undertones. It has a thick, and sticky consistency and appears like molasses in look. On the sweetness half, it actually will depend on how ripe the tamarind fruit is. The sourness and citrusy taste profile are significantly completely different from the same old sourness or tanginess that you simply discover in lemon, orange, or different citrus meals.
The place to Purchase Tamarind Paste?
Tamarind Paste will be simply obtainable in most Asian and Indian Grocery shops round. You may as well simply discover them on-line. If you’re planning to make your personal paste from scratch then you could find the tamarind pods and seedless tamarinds in blocks in Asian and Indian grocers.
Distinction Between Tamarind Puree, Focus, Pulp, & Extract
When a recipe requires tamarind, you may all the time get questions like whether or not you must use the pulp, focus, paste, puree, or its extract. So this part is to clear all these questions.
- Tamarind Pulp – The brown fruit-like substance contained in the onerous shell with seeds is known as the pulp. The seeds are often eliminated and the pulp is fashioned into blocks or desserts and bought in packages
- Puree – Tamarind puree is often soaked and mashed pulp that has been strained by way of the filter. It’s often not boiled and used straight in recipes. They don’t seem to be that intense in comparison with paste
- Paste – In Tamarind Paste, the pulp is often soaked and mashed after which filtered utilizing a filter. The filtered thick puree is boiled in medium warmth to attain a thick and sticky paste consistency. It has a extra intense taste in comparison with puree and in addition has shelf life
- Focus – It’s thick and has a syrup-like shiny glow and has an intense tart and bitter in comparison with paste and puree. You can also make focus, by decreasing or simmering the paste, and therefore they’re extra intense in taste, and thick in texture. If a recipe calls for two tbsp of tamarind paste, then dilute 1 tbsp of focus with 1 tbsp of water for related outcomes
- Extract – Extract is identical because the puree and it follows the identical making course of as puree. The extract will be thick or skinny and it will depend on how a lot water, you might be utilizing
Recipes with Tamarind Paste
Okay, now you’ve gotten a recipe for Tamarind Paste however you is likely to be questioning in regards to the recipes wherein the paste is getting used. To offer an concept, following are the a number of the Thai, Indian, and Chinese language recipes that use this paste as an ingredient and it is vitally in style in these cuisines. Notice that some recipes could use tamarind in several types reminiscent of tamarind pulp, puree, focus, or an extract.
Suggestions
- Contemporary Tamarind – Utilizing recent tamarind that you’ll discover with shells are naturally free from stones, mud, and different adulterations in comparison with seedless tamarinds that come within the block. So I extremely suggest utilizing recent tamarind in case you are planning to organize the paste from scratch. However packed shell-free Tamarind needs to be good if you do not have an entry to recent Tamarind
- Retailer Purchased – You may as well discover completely different manufacturers of Tamarind paste in Asian and Indian grocery shops in case you are in a time crunch to make your personal tamarind paste at dwelling
- Substitutes – I’ve additionally steered some greatest substitutes for tamarind paste within the put up if it’s not helpful for recipes that decision for it
Storage Solutions
This home made Tamarind Paste stays good within the fridge for as much as 2 months in a closed hermetic glass container. All the time ensure that to make use of dry clear spoons to take the portion to make use of in your recipes.
You may as well discover related recipes beneath and extra at dips & condiments.
Tamarind Paste Recipe Video
I’ve additionally shared an in depth video of the Tamarind Paste Recipe beneath that I hope will enable you to to make a recent paste from scratch at dwelling. You can additionally discover this recipe in a story format.
📖 Recipe
Tamarind Paste
Tamarind Paste is a thick, bitter, and tangy Asian condiment. It is likely one of the important condiments utilized in most Indian, Thai, and Chinese language cooking. This home made Tamarind Paste stays good for as much as 2 months within the fridge and tastes nice in curries, stir-fries, soups, candies, desserts, and drinks that decision for it. This put up additionally covers the very best substitutes for Tamarind, the place to purchase tamarind paste, and the distinction between paste, puree, pulp, focus and extract and so forth.
Alter servings
Components
Extra on Measurements & Conversions »
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Directions
To Serve or Retailer
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You need to use this Tamarind Paste in Indian, Thai, and Asian recipes that decision for it. This Tamarind Paste stays recent within the fridge for as much as 2 months in a closed hermetic glass container.
Video
Notes
- Contemporary Tamarind – Utilizing recent tamarind that you’ll discover with shells are naturally free from stones , muds and different adulterations in comparison with seedless tamarinds that is available in block. So I extremely suggest to make use of recent tamarind in case you are planning to organize it from scratch
- Retailer Purchased – You may as well discover completely different manufacturers of Tamarind paste in Asian and Indian grocery shops in case you are in a time crunch to make your tamarind paste at dwelling
- Substitutes – I’ve additionally steered some greatest substitutes for tamarind paste within the put up if it’s not helpful for recipes that decision for it
- Storage – This home made Tamarind Paste stays good within the fridge for up to2 months in a closed hermetic glass container. All the time ensure that to make use of dry clear spoons to take the portion to make use of in your recipes
Diet
Serving: 2tsp | Energy: 30kcal | Carbohydrates: 8g | Protein: 0.4g | Fats: 0.1g | Saturated Fats: 0.03g | Polyunsaturated Fats: 0.01g | Monounsaturated Fats: 0.02g | Sodium: 4mg | Potassium: 79mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 0.4mg
FAQ
Tamarind is a leguminous tree that’s broadly grown within the Asian and African Continents. It produces a pod that has a bitter, tangy, and mildly candy pulp with seeds when ripened. It’s often sharp and intensely bitter when it’s not ripe.
Tamarind Paste is a thick, sticky, bitter, and tangy condiment. It is likely one of the important components utilized in most Indian, Thai, and Chinese language cooking. Tamarind Paste is often made with ripe tamarind pulp that’s soaked in water, mashed, filtered, and boiled for a couple of minutes. It may be utilized in curries, stir-fries, soups, and for making candies, desserts, and drinks.
Sure, you’ll be able to substitute tamarind paste with Worcestershire sauce, lemon juice, and amchur powder. However you might add another components to attain the candy and tart taste together with the above-mentioned components.
Tamarind tastes bitter, citrusy, and has mildly candy undertones. It has a thick, and sticky consistency and appears like molasses in look. On the sweetness half, it actually will depend on how ripe the tamarind fruit is. The sourness and citrusy taste profile differ from the same old sourness or tanginess you discover in lemon, orange, or different citrus meals.
I hope you loved the recipe I shared right here and I might love to listen to from you about the way it turned out for you. Please let me know.
When you’ve got another questions, be at liberty to put up them within the remark part beneath and I’ll attempt to get again to you as quickly as attainable.
Completely satisfied Cooking!
