The tamarind tree bears fat brown sticky pods from which tart juices are extracted and used as a souring agent in Asian cooking. You will find tamarind pulp plastic-wrapped in bricks in its concentrated form.
To make tamarind water, break off 240 g (8½ oz/1 cup) of pulp, soak it in 375 ml (13 fl oz/1½ cups) hot water for 20 minutes, then push it through a sieve to collect the liquid. Tamarind water is also available in pre-packed liquid form in Asian food stores.
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