With a naturally thick, fibrous consistency, tamarind is often softened into a paste before adding to recipes. It is also simple to make from either a slab of tamarind fruit or from the pods. Once removed from the pod, the sticky pulp is pulled away from the tamarind seeds.
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With a naturally thick, fibrous consistency, tamarind is often softened into a paste before adding to recipes. It is also simple to make from either a slab of tamarind fruit or from the pods. Once removed from the pod, the sticky pulp is pulled away from the tamarind seeds.