Cock seedless tamarind pulp brings the distinctive tart, fruity flavour of tamarind. With the seeds removed, it is easier to use in cooking. It is a familiar pantry ingredient in South and South-East Asian recipes.
How to use it. Cut off the amount required and soften it in hot water before adding it to the recipe. Add it gradually, as tamarind has a pronounced tart profile.
Best for. Ideal for sauces, chutneys, curries and broths with a sweet-and-sour note. It also works in marinades and drinks when a recipe calls for tamarind pulp.
Cock in a 450 g pack. Indian Flavours sends it to Spain and Portugal from its Barcelona warehouse.