While lime juice is exceptional in its own right, as a substitute for tamarind, you may have to use less, as it also imparts a citrusy flavour to your recipe. It gives you the same sour flavour in a recipe. The best substitute for tamarind is the good old white (clear) vinegar. If using ready made in jars from major supermarkets, try and get the ones that have as few ingredients as possible.įollow the given instructions on how much to use but as a rough guide:ġ tablespoon of jar paste = 1 tablespoon of pulp. This study indicates that tamarind pulp and seed extracts possessbeneficial antioxidant properties and the optimum extraction parameter is 100C for.
The instructions for using tamarind pulp are below. It is usually found sold in dried slices, packaged as a paste with or without the seeds and also in ready to use form at most major supermarkets these days. But, really, my favorite way to use tamarind pulp is in Nik Sharma’s Ginger & Tamarind. Some of the world’s most sought after recipes rely on this amazing ingredient, like the Thai Tom Yum Soup and of course, it is an important ingredient in Worcestershire Sauce. Tamarind pulp (alongside fresh lime) is what gives this pad thai its refreshingly sweet-tart flavor. This pulp is usually mashed with water to create “juice” that is extensively used in many cuisines around the world for its souring properties it is also used for medicinal properties and believe or not, as a polishing agent! Powder made from juice, pulp and natural extract of tamarind fruit.Extracted without heat, gently dried with Genius Foods novel dehydration technology. The pod or fruit is shaped like a bean and contains a pulp with lots of seeds.
Tamarind is a tropical fruit that grows as a pod on the tamarind tree.
Click here to go to my YouTube video on how to use the tamarind pulp.