tamarind paste or pulp Tamarind paste or pulp comes from the pods of the tamarind tree and is used in Indian, Malay, Senegalese, Georgian, Vietnamese, Thai, and other cuisines to add a sour taste. It is sold in Asian groceries, most often in cellophane-wrapped squares that look black and moist. If you buy the pulp, it will have bits of seed and fibers in it; when a measured amount of tamarind paste, say one tablespoon, is called for, begin with one and a half tablespoons pulp. Both paste and pulp must be dissolved in a little warm water before use. In the case of pulp, the liquid must then be strained through a sieve before it is added to other ingredients. Tamarind paste and pulp keep almost indefinitely if tightly wrapped in plastic wrap in the refrigerator.
