When I use tamarind paste, which I buy in a pack that looks like this, ..

tamarind paste

.. I end up with seeds (which I can remove), with paste (which I can dissolve on low heat), but also with what seems like skin, and a few fibrous parts.

tamarind in recipe

I never recall seeing those part in restaurant dishes.

What am I doing wrong? Should I scoop out these parts one by one. Should the paste really pass by a blender/kitchen machine first? Will an extended duration on low heat eventually dissolve them?

Other Tamarind questions on cooking.SE

  • I didn't even know you could buy tamarind paste. I have only seen it fresh in the pods.
    – Escoce
    Commented Jun 21, 2023 at 0:32
  • You can also get it in jars; they've done all the hard work for you;)
    – Tetsujin
    Commented Jun 21, 2023 at 6:37
  • You can get it in blocks, paste (with salt) and fresh, and the jarred stuff is 'different' from the block stuff Commented Jun 22, 2023 at 3:14
  • @JourneymanGeekOnStrike Somebody should ask a question asking to show us what these variations look like, and perhaps identify the extra ingredients in each variation, if any.
    – Sam7919
    Commented Jun 22, 2023 at 11:33
  • I suspect that the "skin" you're talking about is the membrane that surrounds the seeds (separating it from the pulp) in the tamarind fruit. Commented Jun 22, 2023 at 15:43

1 Answer 1


Remove the amount of tamarind you want to use from package. Place in a bowl. Add some water or other liquid...often hot to better dissolve the tamarind. Let soak a bit. Stir and mash with spoon or fork. Place all of that in a strainer over a bowl or the pot in which it will go. Use a spoon to force as much pulp and liquid as possible through the strainer. Discard the seeds and "skin" or pods.

  • Perfect. Quick sequel question to avoid minuscule questions: tamarind arrives in a non-hermetically sealed package. Hence it can remain in the pantry. Is that accurate?
    – Sam7919
    Commented Jun 20, 2023 at 19:53
  • 2
    I keep mine in the refrigerator. I think we have a question on tamarind pulp storage on the site. You can use the search bar.
    – moscafj
    Commented Jun 20, 2023 at 20:27
  • Cool. Thanks. Added some links.
    – Sam7919
    Commented Jun 21, 2023 at 0:22
  • Its acidic and generally dosen't spoil. We just dump it into a large glass screw top bottle and it lasts quite a while Commented Jun 22, 2023 at 3:15
  • 1
    actually very similar , its break-up-able by hand Commented Jun 22, 2023 at 11:40

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.