Tamarind Paste

I find store-bought tamarind paste to be somewhat lacking in vibrancy and much prefer the stuff I painstakingly soften, knead, and strain myself. Admittedly, this may be a case of something tasting better simply because it took great effort to prepare. At any rate, if you come across fresh tamarind pods—cheap in the springtime at Asian and Latin American markets—it’s worth taking an hour or so to stock up the aromatics section of your freezer, as having tart, earthy