Thai wet tamarind paste is a thick sticky pulp made from the fruit of the tamarind tree commonly used in Thai and Indian cuisine to add a rich tangy-sour flavor to dishes. It is a key ingredient in classics like Pad Thai Tom Yum soup and various dipping sauces and curries. To use it break off a small portion of the paste and soak it in warm water (about 1–2 tablespoons paste to ½ cup water) for 10–15 minutes. Then mash the pulp with a spoon or your fingers to dissolve it and strain out any seeds or fibers leaving a smooth flavorful tamarind liquid ready to add depth and acidity to your cooking.
Ingredients: Raw Tamarind (seedless)
Product of Thailand
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