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fresh tamarind

post #1 of 2
Thread Starter 

Any tips on processing tamarind?  I know it's available in blocks of paste at some asian markets...  I couldn't find any, only fresh.


Typically I take out the outer shell,  simmer wiht some water, take out the fibers and the seeds, and then reduce.  It takes a while and it's messy.  Any hacks?

post #2 of 2

I pour boiling water over the pods (after removing the shells) and let rest. Then place the pods in a strainer, remove the seeds (yes it's messy) and push all the pulp through. 

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