Tamarind

Inside a brittle brown pod sits a sticky, dark and intensely sour pulp. A very old ingredient, known in Turkish cooking for its cordial and across world cuisines for its sauces and soups.

Taste & Texture

A pronounced, deep sourness backed by a caramelised, date-like sweetness. Both acid and sugar run high at once, which is why even a small amount will balance a dish. Fresh pods crack easily and the pulp inside is moist and pliable.

How to Enjoy

• Soak in hot water, mash and strain; use the resulting paste in sauces and soups.
• Simmer with sugar and water for traditional tamarind cordial.
• Use in Pad Thai, curries and chutneys.
• Add to meat marinades as a natural tenderiser and souring agent.

Storage

In the pod it keeps for several months somewhere cool and dry. Extracted pulp keeps a month refrigerated in a sealed container, and far longer frozen.

Nutrition

Contains natural fruit acids, fibre and sugars; traditionally used for cordials and sauces.

This is a natural agricultural product: size, colour and weight may vary by harvest and by batch.