Tamarind, known for its sour sharpness, comes in several forms: pods, compressed blocks, paste, concentrate and extract. The pods can be cracked open and the flesh eaten raw, but preparing them from scratch is time-consuming, as it involves peeling, soaking and mashing. Compressed blocks are a more convenient option, as they last longer and are ripe and sweet when purchased; they require hydration to make a paste.
Jars of tamarind paste and concentrate are widely available and easier to use. However, it is important to note that Thai and Indian tamarind pastes are not interchangeable. Thai or Malaysian tamarind is fruity, bright and liquidy, while Indian tamarind is darker, more concentrated and intense. Jarred paste may also be pre-salted, so seasoning should be adjusted accordingly.
Tamarind can be used in both sweet and savoury dishes. For savoury applications, paste or concentrate can be added to soups, stews, meat marinades, or used as a base for a dressing with lime juice, garlic, spring onion and chilli. A tamarind dressing also works well on cold noodle salads when combined with vinegar, honey, shallot and lime.
In sweet dishes, tamarind concentrate can be incorporated into caramel for an upside-down cake with pineapple. Tamarind extract exists but is extremely concentrated and may be tricky to use. Overall, tamarind adds depth and a tangy flavour, making it a versatile ingredient in many cuisines.
