Seedless Tamarind Pulp 100 % Natural
Net Wt. 14 oz
It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce, and in a special Indian seafood pickle called "tamarind fish".
Making Tamarind Extract:- To make about 1 cup of extract, measure 1⁄4 lb. of tamarind paste. Place the pieces in a small nonreactive bowl and add 1 cup boiling water. Let soak for 20 minutes, periodically mashing the tamarind with your fingers, freeing as much of the pulp as possible from the fiber (and, now and then, seeds). Pour the mashed mixture and its liquid into a strainer placed over an empty bowl. Firmly press down on the tamarind pulp with your fingers until nothing but seeds and fiber are left in the strainer. Discard the remaining contents of the strainer. The tamarind extract may be kept in the refrigerator for up to 2 weeks.
Ingredient: Tamarind 100 % natural
Product of Thailand
The Organic Market Online aims to include in the product list up to date pictures of the products and accurate ingredients, nutritional information and other information. However, product detail may change from time to time and there may be a delay in making updates. When precise information is important, we recommend that you read the label on the products you purchase or contact the manufacturer of the product.