Tamarind Paste
カレーの味の奥行きを創る！梅干しと干し柿が混ざったような魅惑の酸味
Description
An intense, fruity sour paste absolutely essential for South Indian cuisine, extracted by softening ripe flesh of the giant leguminous plant 'Tamarind' in hot water and removing seeds/fibers.
Classification: For Maniacs,Paste,Acidity
Shops selling Tamarind Paste
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tamarind(Block-shaped dried flesh)
- Hot water
Instructions
- Tear appropriate amount of commercial block tamarind (containing seeds/fibers), put in a bowl.
- Pour hot water to cover tamarind, let sit for 15-
- mins to soften.
- Once water cools, firmly massage flesh by hand, dissolving acidity/umami into water. Strain through sieve to discard seeds/fibers, use the gooey paste (juice) fallen below for cooking.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Plum paste and a little lemon juice (as a sub for tamarind's fruity acidity)
Pairing
Sambar, Rasam, South Indian Fish Curries
Trivia
[Hardcore] 'Tamarind' derives from Arabic 'Tamar Hindi (Indian date)'. Features a heavy acidity accompanying deep richness and faint sweetness completely different from lemon/tomato acidity—the very identity of South India's 'sour-spicy' dishes.
Eating tips & etiquette
[Unique Eating] By tossing a tbsp of this paste into the pot at the final stages of curry making, experience the magic moment the blurred flavors tighten up instantly!
Allergen
None