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Tamarind Extract

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

Ingredients

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

Nutrition 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

How to Make It

  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.