Tamarind paste gives Indian cooking the deep, tart flavour associated with tamarind. Its texture makes it easy to measure and keep a flavour base ready for cooking.
How to use it. Dissolve a small amount in water or add it to a sauce while cooking, tasting before adjusting. Start with a small amount and adjust at the end for the result you want.
Best for. Sambar, chutneys, curries and dishes needing a tart note. Check the storage directions carefully on the pack once opened.
Tamarind paste by Priya, 300 g. It is sent from Barcelona to Spain and Portugal.