Description
This seedless Tamarind Paste (or pulp or makham piak in Thai) is used in many Thai recipes.Tamarind paste is the pulp from the ripe pod of the tamarind tree (tamarindus indica), a native of India.
In recipes, usually tamarind water is called for as it is easily blended into a dish. To prepare tamarind water, pinch off a piece from the block, pour over water to cover in a bowl, and squeeze the pulp repeatedly. Strain the resultant liquid, discarding any fibres.
Product of Thailand
Best Before:
Ingredients: 100% pure Tamarind
Tamarind Water or Concentrate
- 1 tbsp tamarind paste without seeds
- 1/4 cup warm water
Soak the paste in the warm water for 5 minutes. Squeeze the seeds and fiber with your fingers to extract as much juice and flavor as possible. Strain and discard fibers.
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