Ingredient
Tamarind Paste Recipe (How To Make & Use Tamarind Paste)
With its sweet-tart punch, tamarind paste brings unique flavor to both savory and sweet recipes. Made from the pulp of tamarind fruit, this paste packs a tangy, slightly spicy kick that enhances everything from pad thai to chutneys. While store-bought options work, DIY tamarind paste allows you to control the taste and quality. It only takes 10 minutes of cooking.
Homemade tamarind paste opens up so many possibilities in the kitchen. Swirl it into dressings, use it to tenderize meat, or add its fruity zing to cocktails. Let this tasty, versatile paste inspire new Indian, Thai, Mexican and Middle Eastern creations. Read on to master the easy art of crafting your own tamarind paste at home.
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What is Tamarind Paste?
Tamarind paste originates from the sweet-sour pulp of tamarind fruit grown across Africa, Asia and Latin America. To make the paste, the pulp is mixed with water and strained, leaving a smooth, thick concentrate.
The resulting earthy, brown-red paste has a unique sweet-tangy taste. It provides both tartness from natural acids and subtle fruit sweetness. Tamarind paste enhances savory and sweet recipes with its bold tropical flair.
Some key types of tamarind paste include:
- Seedless tamarind – Smooth pulp sieved from seeds
- Seedless regular paste – Strained pulp concentrate
- Seedless sweet paste – Sweeter pulp for drinks/desserts
Tamarind is ubiquitous across cuisines from India to Thailand, often used in chutneys, curries, noodle dishes and rice recipes. Its zesty taste brightens any meal.
How to Make Tamarind Paste Recipe
Making your own only requires two ingredients – ripe tamarind and water. Here’s how:
Ingredients
- 1 cup ripe tamarind pulp
- 1⁄3 cup water
Steps
- Peel tamarind pulp from the pod and remove any seeds and fibers.
- Place the tamarind pulp in a small saucepan with water. Simmer 5 minutes until pulp softens.
- Mash mixture into a smooth, thick paste. For a finer texture, strain through a sieve.
- Let cool before using, or refrigerate in an airtight container up to 2 weeks.
Tips
- Add brown sugar, honey or dates to make a sweet tamarind paste for desserts.
- Increase water for a thinner paste to use in dressings, drinks and sauces.
- For stronger flavor, reduce water to yield a thicker, more concentrated paste.
- Add ginger, chili or spices like cumin when cooking to kick up the flavor.
With just ripe tamarind and water, you can easily DIY a tasty paste for Indian curries, pad thai and more. Customize it to suit your needs!
Culinary Uses for Tamarind Paste
Tamarind paste brings a tangy punch of flavor to both sweet and savory dishes:
Savory Recipes
- Tamarind glazes and sauces for chicken, fish and pork
- Tamarind shrimp pad thai, fried rice and lo mein
- Tamarind chutneys as condiments for samosas, curries
- Marinades and dressings for grilled meats and veggies
- Mexican molés, tamales, salsas and aguas frescas
Sweet Recipes
- Tamarind concentrate for jarritos, agua frescas, lemonade
- Tamarind sweets like candies, compotes, marmalades
- Tamarind sorbet, paletas, raspados for refreshing desserts
- Sweet chili dipping sauce with tamarind and honey
- Tamarind mai tais, margaritas and other tropical cocktails
Tamarind paste is endlessly versatile – get creative with international recipes!
Tips for Using Tamarind Paste
Master these tips for easily incorporating tamarind paste:
- As a sub, use lime/lemon juice plus touch of brown sugar.
- Adjust sweetness with honey, dates, or extra water.
- Loosen thick pastes with water, broth or coconut milk to thin.
- Strain out seeds or fibers if desired for smoother texture.
- Store paste in the fridge up to 2 weeks, or freeze for longer storage.
- Heat paste gently to enhance flavor before adding to recipes.
With its sweet-tart complexity, tamarind paste always punches up the flavor. Learn to balance and tweak it for your taste.
Conclusion: Tamarind Paste
Whipping up homemade tamarind paste unlocks amazing new possibilities for adding lip-smacking flavor to recipes. With just ripe tamarind, water and minimal prep, you can create a tasty, versatile pantry staple. Use it to lend its signature tangy sweetness to curries, sauces, meat and seafood dishes, drinks and desserts.
Let tamarind paste inspire new fusions and flavor discoveries in your kitchen. Bring its tropical flair to family favorites or exotic new recipes. With DIY tamarind paste on hand, you’re on your way to seriously upgrading any meal.
Ingredients
- Dried Tamarind Pulp: This is the key ingredient (amount varies depending on the recipe, typically 1-2 blocks or 8-16 ounces).
- Water: Used to rehydrate and extract the tamarind flavor (typically 2-4 cups).
- Optional Ingredients:
- Sugar or Honey: Adds sweetness to balance the tartness (optional, typically 1-2 tablespoons).
- Salt: Enhances flavors (optional, a pinch to taste).
- Spices (optional): Some recipes may include spices like cumin, coriander, or chili powder for added complexity (amounts will vary).
Instructions
- Separate the Pulp: Break the dried tamarind pod (or block) into pieces and remove any large seeds or stems.
- Rehydrate the Pulp: Place the tamarind pulp in a large bowl and cover it with hot water (typically 2-4 cups). Let it soak for 20-30 minutes, or until softened.
- Extract the Flavor: Using your fingers, massage the softened pulp to release the tamarind flavor into the water. You can also use a spoon to mash it.
- Strain the Mixture: Strain the tamarind mixture through a fine-mesh sieve or cheesecloth into a pot. Press the pulp with the back of a spoon to extract as much liquid as possible. Discard the solids.
- Simmer (Optional): For a thicker consistency, you can simmer the strained tamarind liquid in a pot over medium heat for 15-20 minutes, or until it reduces by about half.
- Sweetener and Salt (Optional): If desired, stir in a little sugar or honey to balance the tartness and a pinch of salt to enhance flavors. Be mindful of adding too much sweetener, as tamarind paste should have a tart profile.
- Cooling and Storage: Let the tamarind paste cool completely. You can then transfer it to an airtight container and store it in the refrigerator for up to a week or freeze it for longer storage (up to 3 months).
Notes
- Water Quantity: The amount of water used for soaking can vary depending on the desired consistency of the final paste. A thicker paste will require less soaking water and more simmering time.
- Seed Removal: While some recipes recommend removing all seeds, some small, soft seeds may remain in the final paste. These are usually edible and won't affect the taste significantly.
- Spices: Explore adding a pinch of ground cumin, coriander, or chili powder to the tamarind liquid while simmering for a more complex flavor profile.
- Uses: Tamarind paste is a versatile ingredient used in various dishes around the world. It adds a tangy, tart flavor to curries, sauces, dips, marinades, and chutneys.
Nutrition Facts
Tamarind Paste Recipe
Serves: Varies
|
Amount Per Serving: 1/4 cup
|
||
|---|---|---|
| Calories | 20-30 | |
| % Daily Value* | ||
| Total Fat 0g | 0 | |
| Saturated Fat 0g | 0 | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 | |
| Sodium 10-15mg | 0.4% | |
| Total Carbohydrate 5-7g | 1.7% | |
| Dietary Fiber 1g | 4% | |
| Sugars 4-6g | ||
| Protein 0.5g | ||
| Vitamin A Trace | Vitamin C 2mg | |
| Calcium 15mg | Iron 0.5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me