Tamarind is used as a souring agent, adding a delicious fruity tartness to soups, salads, stir-fries and sauces.
While some cuisines use tamarind paste to make desserts and even candy, in Thai cooking it is used mostly in savoury dishes.
To prepare tamarind juice, break tamarind purée into small pieces (50g) and soak it in warm water of 1:1 ratio for 20 mins. Squeeze and mix it together, then strain the juice through a fine sieve.
The extract of tamarind juice is perfect to add fruity tanginess to various Asian dishes such as Thai Hot and sour curry, Vietnamese Tamarind Soup, Sambhar, Tamarind Prawn (Assam Prawn). Classic pad thai sauce is made with tamarind, as are some Thai curries and seafood dishes. It is also known in Indian speciality restaurants. It is also a key ingredient in Worcestershire sauce, contributing to the distinctive tang.