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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light October 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

15 calories; protein 0.2g; carbohydrates 3.9g; fiber 0.3g; iron 0.2mg; sodium 2mg; calcium 5mg.
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