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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

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  • I didn't even know you could buy tamarind paste. I have only seen it fresh in the pods.
    – Escoce
    Jun 21 at 0:32
  • You can also get it in jars; they've done all the hard work for you;)
    – Tetsujin
    Jun 21 at 6:37
  • You can get it in blocks, paste (with salt) and fresh, and the jarred stuff is 'different' from the block stuff
    – Journeyman Geek
    Jun 22 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
    Jun 22 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.
    – Michael Seifert
    Jun 22 at 15:43

1 Answer 1

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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.

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  • 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
    Jun 20 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
    Jun 20 at 20:27
  • Cool. Thanks. Added some links.
    – Sam7919
    Jun 21 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
    – Journeyman Geek
    Jun 22 at 3:15
  • @JourneymanGeekOnStrike You're presumably talking about a version of tamarind that's different from the one pictured; no? This version is quite solid, requiring some force to cut it.
    – Sam7919
    Jun 22 at 11:36

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