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.
1 1/2 cups boiling water, divided
4 ounces tamarind pulp
How to Make It
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.