What is the difference between tamarind paste and tamarind puree

The tamarind is native to East Africa, but its virtues as a shade tree and food ingredient have helped it spread throughout the world's tropical regions. The fruit grows in the shape of long, leathery pods that resemble beans. As they ripen and mature, the outer skin becomes a hard, brittle shell and the pulp inside dries to a brown, sticky pulp. This is pressed into blocks for commercial sale, with or without the hard seeds.

The tangy fruit is used like lemon or lime juice to add a refreshingly acidic accent to foods and sauces. Tamarind pulp usually is sold in the form of a small shrink-wrapped package, compressed and very dense. To use it in a recipe, cut off a piece from your block of pulp and place it in a measuring cup or mixing bowl. Cover the pulp with boiling water and let it sit for at least five minutes, stirring occasionally. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness.

And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online. Categories condiments. When I first moved to Singapore, I bought tamarind paste since we had … From indianhealthyrecipes. Boil this for about 5 minutes on a medium flame. This keeps the tamarind good for a long time. See details ». What I love about this Asian salad … From thedevilwearssalad. From thaicookbook.

Make sure that water should be hot enough and not just … From archanaskitchen. Tamarind Sauce Fish Curry. Credit: Julie Julie. View Recipe. This fish curry, also called chepala … From allrecipes. From thespruceeats. Tamarind concentrate vs tamarind paste, is one better than the other? Here's what I think. From youtube. Tamarind, a fruit-like legume, has pods that grow on large evergreen trees in Mexico, India, Asia, and Africa.

The pulp surrounding the seeds in the pods is scraped and the puree is used in cooking. Tamarind contains tartaric acid which provides a tart, sweet … From glorybee. Bring a pot of water to boil2. Tear the tamarind block into pieces and place them in a l To use it in a recipe, cut off a piece from your block of pulp and place it in a measuring cup or mixing bowl.

Cover the pulp with boiling water and let it sit for at least five minutes, stirring occasionally. Strain the liquid, picking the seeds from your strainer and … From livestrong. Soak in water for minutes then stir with a fork until it is a uniform consistency. Pour the mixture into a strainer pressing on the solids to extract … From everydayglutenfreegourmet. In thickness, tamarind puree is more like dipping sauce or apple butter in texture, compared to the extremely compressed form of solid or jarred concentrate.

From fitibility. This mix of flavors may seem weird, but using lemon juice, sugar, and Worcestershire sauce together can create a similar flavor to tamarind. Pomegranate Molasses. So easy to grasp the variation in tamarind thanks to your explanation. Hi Shonya! Once there it is formatted better for printing, most recipes print on 1 page.

The blog posts are very long and not ideal for printing. Great video! Thanks Mick. I try to be as clear as possible since I found lots of instructions confusing when I was learning to cook. Happy cooking! Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Download the free ebook if you need some ideas for more everyday cooking at home. Hit enter to search or ESC to close. Tamarind concentrate vs tamarind paste, is one better than the other? What Is Tamarind? How to Use Tamarind Concentrate Tamarind concentrate is definitely easier to use. PIN for later…. Cinde Little. Tamicon Foods says:. Usually, tamarind paste is in the international aisles of major grocery stores. It might be placed on the shelves with Latin, Thai or Indian food products.

It's worth checking the produce area for tamarind pods, too. Can you boil tamarind? Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.

How much tamarind concentrate is equivalent to tamarind paste? Add 2 parts water to 1 part concentrate and stir until combined. Measure and use in any recipe calling for tamarind paste.

If your recipe calls for 3 tablespoons of tamarind paste, mix 1 tablespoon of tamarind concentrate and 2 tablespoons of water. How do you cook tamarind pods? What tastes similar to tamarind? What's A Good Tamarind Substitute?

Your best bet: Lemon or lime juice and sugar. Tamarind's flavor profile is a mixture of sweet and sour, with the balance leaning towards the sour.