Tamarind is the fruit of a tall tree that grows in Asia. Its pods are about five inches long and contain seeds and a pulp that become extremely sour when dried. Tamarind pulp concentrate is widely used in Indian cooking. Tamarind flavors many curries, chutneys, lentil and bean dishes, and is often used in hot and sour soups. 

 

 

Slab of seedless tamarind or imli. This tamarind needs to be soaked in a little warm water to create an extract for use in cooking. It is generally used to add a pleasant tangy taste to dishes like the South Indian sambar and rasam. It is also widely used to flavor chaat dishes like pani puri and for chutneys.

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A complex South Indian curry paste, flavored with cumin, coriander, and turmeric. Madras paste has a spicy, chile-infused heat, countered with a tamarind tang. Cook curry paste with chickpeas, tomatoes, and pork, and serve over rice, with Indian flatbreads, raitas, and pickles.

 

Madras curry paste is a spicy puree of cilantro, cumin, turmeric, chili powder, ginger, garlic and other spices. Try cooking curry paste with potato, vegetable and meat dishes. Recipe for Beef Madras provided on bottle.

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Tamarind is the fruit of a tall tree that grows in Asia. Tamarind flavors many curries, chutneys, lentil and bean dishes, and is often used in hot and sour soups.

 

Slab of seedless tamarind or imli. This tamarind needs to be soaked in a little warm water to create an extract for use in cooking. It is generally used to add a pleasant tangy taste to dishes like the South Indian sambar and rasam. It is also widely used to flavor chaat dishes like pani puri and for chutneys.

 

 

 

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Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and sharp refreshing taste.

 

Slab of seedless tamarind or imli. This tamarind needs to be soaked in a little warm water to create an extract for use in cooking. It is generally used to add a pleasant tangy taste to dishes like the South Indian sambar and rasam. It is also widely used to flavor chaat dishes like pani puri and for chutneys.

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Imported from India, tamarind concentrate is a tangy paste collected from the pods of a tropical evergreen tree. Widely used in Indian cuisine, tamarind pulp is initially sweet, although once removed from the pods it takes on a decidedly sharp taste. Tamarind dissolves easily in water; add a bit of sugar to the diluted pasted to round out the flavors. Use in curries, dipping sauces, or marinades.

 

 

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