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Sour power: how to use tamarind pods, pulp and paste | Kitchen aide

Blocks last longer, are more versatile and come ripe and ready, but pastes and concentrates are easier to handle – as long as you bear in mind that Thai and Indian tamarind pastes are not at all the sameCan you please explain tamarind? Pods, pulp, paste, concentrate I can’t keep up with them all. David, via emailHow does Chaya Maya, development chef at Ottolenghi Test Kitchen, love tamarind? Let her count the ways: “It’s delicious, plus you can use it in sweet and savoury dishes, or to make lemonade, which we do in Mauritius; it has that sour sharpness that makes your mouth tingle. Actually, we need a tamarind movement.” Also in favour of the pucker fruit is Melissa Thompson, author of Motherland, namely for its “lovely consistency” and ability to “coat things nicely” while adding “depth”.As David says, tamarind comes in various forms, but let’s start at the very beginning with those peanut-shaped pods, which Thompson likes to snack on – just crack open the shell and eat the flesh. ...


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