Wet tamarind from Thailand typically refers to tamarind pulp that has been extracted from the pod deseeded and preserved in a soft moist form. It's a common ingredient in Thai and other Southeast Asian cuisines.
Made from: Tamarind fruit pods.
Form: Sticky dark brown paste or block moist and pliable.
Flavor: Intensely tangy slightly sweet and sour.
To make tamarind juice or extract:
1) Soak a small chunk (1-2 tbsp) in warm water (½ cup) for 10–15 minutes.
2) Mash it with your fingers or a spoon.
3) Strain to remove solids.
4) Use the liquid in your recipe.
Ingredients: tamarind and salt
Product of Thailand
Actual product packaging and materials may contain more and/or different information than that shown on our website. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.
For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. ZiFiti does not assume liability for inaccuracies or misstatements about products.
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
