Tamarind, Tamarind Water

The name is Arabic and means ‘Indian date’, though the tamarind fruits in their pods are nothing like dates. Early Arab traders probably shipped the dried pulp, which was valued for its sourness. This is still the easiest way to buy tamarind today; blocks of the pulp are sold in most Asian shops. Recipes usually call for tamarind water rather than the solid pulp. To make tamarind water, break off a piece of the pulp and put it in a little warm water (as a rough guide, 1 part by weight of pulp to 10 parts water). Squeeze and knead it so that the juice and flavour are expressed into the water; the more pulp you use, and the harder you squeeze it, the darker the water will become. Discard the solids. The water will keep in the fridge for up to a week. It doesn’t look very nice, but it helps to make the food taste good.