Tamarind Concentrate

Tamarind concentrate is a thick, dark brown paste made from the pulp of the tamarind fruit. It delivers intense, tangy-sweet acidity with a glossy, syrupy texture, so a small amount quickly sours and balances dishes. Cooks dissolve it in water, stir it into marinades, chutneys, and sauces, or add directly to curries, noodle dishes, and stews; it is sold in jars or tubs at varying strengths.\n\nTamarind trees are native to tropical Africa and spread through South and Southeast Asia, where the pulp became a staple souring agent in Indian, Thai, Malaysian, and Filipino cuisines. Commercial concentrates are produced by cooking and straining deseeded pulp to reduce water and heighten acidity and color.