Making Tamarind Liquid

To extract the delicious sweet and tangy essence of this dark brown fruit, pull a lump of tamarind pulp from a block of minimally processed tamarind, imported from Thailand in cellophane-wrapped 3-inch blocks and often labeled “wet tamarind.” You can also use the flesh of ripe tamarind pods, available seasonally in Asian, Mexican, and Caribbean markets and many supermarket produce sections. I prefer the block, since I can keep it handy on my pantry shelf, like raisins, for months. I like to make up a batch once a week so that I can reach for it as easily as fish sauce or sugar, but you can also make up only what you need as you cook.