Tamarind Extract

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.

This recipe goes with Coconut-Crusted Salmon with Tamarind Barbecue Sauce

Yield: 1 1/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 3.9g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2mg
  • Calcium: 5mg

Ingredients

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

Preparation

  1. 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.
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