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Tamarind paste - what to do?

I bought some for a recipe and now have lots leftover. Suggestions?

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      1. re: chartreusevelour

        Oh my, I have so many versions of homemade barbecue sauce in my freezer, it's insane.

      2. Freeze it in portions sized for your recipe.

        Where did you find it?, i.e. type of market. I have looked and failed to find: actually, I need a brand that is kosher.

        Try middle-eastern recipes--for example Syrian, Lebanese, Israeli, etc.
        p.j.

        5 Replies
        1. re: p.j.

          For kosher tamarind concentrate go to a mexican/latin store and go to the candy section. They sell little containers of liquid tamarind candy some with more or less amounts of sugar that you can actually use to cook. Look for the most common Mexican hecksher which is a VK with two alephs under (Mexican orthodox ashkenazi). An example is one called "Pelon Pelo Rico". Another option without much sugar but a bit spicy is a candy called Pulparindo in a yellow or red plastic wrap (red is spicier) that can be used as a paste. Pulparindo does not have a written hecksher on the package but it is supervised by KMD-Mexico (Kehillat Maguen David). To see these two examples and to buy online if you cannot find them locally, follow these two URLs:
          http://www.mexgrocer.com/9247.html
          http://www.mexgrocer.com/9239.html

          Enjoy.

          1. re: mexicanjl

            Thank you so very much, mexicanjl!!! I will have to check this out this weekend. I am not fussy about the source of a hecksher, I will accept most.
            p.j.

            1. re: p.j.

              I forgot to mention a much better option called Pulpadip (brand is Lucas). It is a tamarind sauce mildly spicy perfect for cooking. It has the VK-aleph-aleph hecksher. I have used it for pad thai and also for salad dressings. To see what it looks like or ordering online check:
              http://www.mifiesta.com/clu02701.html

              1. re: mexicanjl

                Thanks! Haven't had a chance to shop yet. I will report back when I do!
                p.j.

                1. re: p.j.

                  Any luck finding any of the above kosher versions ?

        2. Tamarind fish soup.
          Tamarind marinaded broiled fish fillets.
          Tamarind ice cream.
          Tamarind chicken adobo.

          1 Reply
          1. re: Sam Fujisaka

            Do you have a recipe for the ice cream? Or some suggested guidelines/ratios for it?

            Thanks.

          2. Make homemade Coca-Cola. Tamarind paste, lemon and lime juice, vanilla sugar
            and sparkling water.

            6 Replies
            1. re: maria lorraine

              If it is one of those dense blocks you have to break a piece off of and soak, it will last a very long time just wrapped in a baggie.

                1. re: sweetpotater

                  For the person looking for tamarind paste: go to your local Indian grocery store and pick up some Tamicon - very viscous, lasts for years.

                  Re: what to do with it - Coke and barbecue sauce are good ideas. You can add some to lentil soups. You can also make a savory kind of chutney which is often served with Indian snacks. Add some water to the paste and then add chili powder, salt and a little bit of sugar. Experiment to find out what proportions of each ingredient you like best and serve with anything that's been deep fried :)

                2. re: maria lorraine

                  any idea of proportions on this? Sounds wonderful.

                  1. re: maria lorraine

                    I remembered your tip and gave it a try today--absolutely delicous, and a much tastier drink than Coca-Cola. I might just be addicted. Thanks!

                    Must mention that I didn't have vanilla sugar, so just used a drop of vanilla extract and white sugar.

                    1. re: maria lorraine

                      Reminds me of a snow-cone I had in Mexico a couple months ago - shaved ice with tamarind syrup and lime juice, covered with hot chile powder. It was awesome.

                    2. Jugo de tamarindo - tamarind juice. In the state of Yucatan they use tamarind for all sorts of sauces as well, especially on shrimp. I'm sorry I don't have any recipes as I just ate there, didn't cook, but I'm sure you can find recipes for shrimp with tamarind. Yum!