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.
Yield: 1 1/4 cups (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
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. 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.
Tamarind Extract Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead
- CUISINE: Asian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy