Tamarind Extract

recipe

Asian grocery stores carry concentrated tamarind pulp (complete with seeds) in small square packages from Thailand and India. Refrigerate leftover extract for up to two weeks. Use it as a sour base for cocktails, or diluted, as a glaze for roasted meats or preparing lentils.

Yield:

1 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 15
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 3.9 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 2 mg
Calcium 5 mg

Ingredients

1 1/2 cups boiling water, divided
4 ounces tamarind pulp

Preparation

1. Combine 1 cup boiling water and tamarind pulp in a small saucepan. Let stand, covered, 1 hour, stirring to combine. Drain tamarind mixture in a sieve over a bowl, reserving liquid. Return solids to pan. Add remaining 1/2 cup boiling water, stirring to combine. Press tamarind mixture through a sieve over bowl, reserving liquid; discard solids.

Kathy Kitchens Downie, RD,

Cooking Light

October 2008
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