Tamcon Tamarind Paste
梅干しのようなフルーティーな酸味！南インド料理の要
Description
The pulp of the giant tamarind pod, with seeds/fibers removed, reduced into an easy-to-use concentrated paste. The absolute ruler of 'Sourness' in Indian cuisine.
Classification: Intermediate, Paste, Intense Sourness, South India Essential
Shops selling Tamcon Tamarind Paste
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tamarind pulp
Instructions
- Add a spoonful near the end of boiling Sambar or Rasam (sour soups).
- Dilute with water, add sugar/spices to make Chutney.
Learn more Substitutes, pairings, tips
Key spices
Black pepper、Chili powder、Black salt
Substitutes at Japanese supermarkets
Umeboshi paste + Lemon juice (sub for sourness and depth)
Pairing
Rasam (Sour-spicy soup) / Samosa (as a dip)
Trivia
[Trivia] Block tamarind requires a hellish process of soaking in hot water and mushing by hand to extract the pulp. This paste is a 'God-tier item' ready to use immediately.
Eating tips & etiquette
[Unique Eating] Mixing this paste with massive amounts of sugar, cumin, and black salt to make 'Tamarind Chutney' and heavily dipping samosas into it is top-tier junk food.
Allergen
None