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Populations across Asia, Africa, and South and Central America extensively use tamarind in cooking.
Typically, store-bought tamarind paste will have the texture of a thick puree or a glossy syrup.
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you’ve got the option to also freeze tamarind paste for increased longevity.
As a result, some home cooks prefer homemade tamarind paste to its store-bought counterpart.
The homemade version yields a thick, brown puree made from a block of tamarind pulp.
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It is an excellent base for a salad dressing, marinade, or dipping sauce.
A Recipe That Uses Tamarind Paste
Karishma Pradhan
Karishma Pradhan
