It's an exotic fruit that is deliciously tangy, which gained recognition worldwide. It grows on exceptionally tall trees that produce pod-like fruits filled with seed surrounded by a fibrous sweet, tangy pulp. It's used in cousins all around the world for its unique taste.
It can be used for sweet applications such as cakes. And in savory applications such as soups and curries.
We recommend refrigeration as it is the best way to preserve the freshness for several months.
40 grams Tamarind
1 cup Hot water
- To begin making homemade tamarind extract or water, first, place the lemon-sized ball of tamarind in a bowl.
- Warm a cup of water to a rolling boil and pour it over the tamarind. Allow the tamarind to soak in the water for about 10 minutes. This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier.
- After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. This process helps to extract the juice and sourness from the tamarind.
- Next, strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible.
- Next, we will proceed to the second extraction of the remaining tamarind pulp. Add another 1/2 cup of water and mash the pulp once again to make more tamarind water.
- Strain this second extract over the earlier one. The tamarind water is now ready for use in Curries and many other things that require a tangy or sour flavor.