tamarind powder

[phoenikia]

I have some tamarind powder in my pantry. Most recipes seem to call for tamarind paste, concentrate or pulp.I realize I could try to substitute my powder for the paste or concentrate in some recipes, but I was wondering if anyone has used the powder form.

Does anyone have any good recipes that call for tamarind powder?

[MikeG]

I've only seen, never used it, but I don't think it's a specialized ingredient with a specific use, just a shelf-stable form of tamarind to be used where tamarind pulp might be more typically used.

[herring]

Any thoughts on the ratio of how much tamarind powder is equivalent to a specified amount of paste (ie, instead of a one-inch ball of tamarind paste steeped in a half cup of water, you'd use how much powder dissolved in a half cup)?

[bushwickgirl]

The only ratio I've seen was for a recipe containing the powder; the cook wanted to subsititute tamarind concentrate. She used 1 T concentrate for the 3 T powder called for in her recipe, and complained that the concentrate was very strong. So, I don't know if this is helpful at all, but just thought I'd throw it out there.

I have only seen recipes specifically using either powder, paste, pulp or concentrate, and never any recommendations for subbing another. I know that the instant tamarind is harder to use, as it needs to be reconstituted.

Maybe just experiment with it?

[phoenikia]

I've added some to se asian inspired coconut milk/fish stews, guess I'll just have to experiment a little more!

[MikeG]

Since I've never used it, I would have thought it was even stronger than the concentrate, but apparently not, or not necessarily. I guess I'd personally try to tasting it to start with, from a fingertip, to see just how strong it seems to be.

[herring]

I was given some tamarind powder as well and have been at something of a loss as to what to do with it, so I'd love to hear if anyone has any recipes for which the powder is preferred. (I always have tamarind paste on hand and I haven't felt the need to experiment with the powder as a substitute.)

For what its worth, it has a fruity/sour flavor similar to amchoor powder (sour mango), so I've used it in various Julie Sahni recipes that call for amchoor ... but I realize that's not very helpful since it's rare and such small amounts. Maybe you could stir it into a bbq sauce? Let's hope some other CHers will have some ideas...