Sour and citrusy joy!

Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. While some cuisines use tamarind paste to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. Classic pad thai sauce is made with tamarind, as are some Thai curries and seafood dishes. Indian curries also call for tamarind. It is also a common ingredient in Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. It is also a key ingredient in Worcestershire sauce, contributing to the distinctive tang.

What it tastes like?

Tamarind paste tastes very sour, with a somewhat citrusy taste. It does have notes of smoke and caramel as well, making for a complex flavor profile. It is thick, sticky, and resembles molasses.

How to cook with tamarind paste

Tamarind paste is super easy to use straight from the jar. Because of its sour taste, whatever recipe you are making will need sugar or some kind of sweetener; when combined with sugar, tamarind gives dishes a beautiful but subtle, sweet-sour flavor. Taste-test your recipe to achieve the right sweet-sour balance, adding more paste or more sweetener until the desired flavor is reached.

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