TAMARIND PASTE USES FULL

Keep in mind, method 2 will result in less liquid for your recipe, making it less moist. Here are some examples to illustrate method 2:Ī metric example would be 100ml paste would be equivalent to 33ml of Tamicon concentrate undiluted.Īn imperial example would be 1 cup paste is equal to 1/3 cup Tamicon concentrate undiluted.Īnother would be 3 tbsp of paste is equal to 1 tbsp of Tamicon concentrate undiluted.

TAMARIND PASTE USES FULL

If you don't want to (or can't) dilute it, and would like to use the concentrate at full strength (just less of it), a direct proportion would be 1/3rd of the concentrate would be needed to equal whatever amount is asked for as normal paste. Now you have 1 cup of paste equivalent.Īnother would be 3 tbsp of paste is equal to 1 tbsp of Tamicon concentrate undiluted. (technically 99ml)Īn imperial example would be 1 cup paste is equal to 1/3 cup Tamicon concentrate undiluted.

Here are some examples to illustrate method 1:Ī metric example would be 100ml paste is equivalent to 33ml of Tamicon concentrate undiluted. 33) and add 2/3rds of your choice of liquid, likely water. Start with 1/3rd of the concentrate (multiply by. So 1 cup of either will be now be equal if the Tamicon concentrate is diluted. After it's diluted, it's interchangeable with the paste. METHOD 2 = You just want to use a smaller amount of Tamicon Concentrate into your recipe without bothering to dilute.įor the Tamicon brand, I'd recommend two parts water to one part concentrate to achieve the same taste and volume. METHOD 1 = You will be diluting the Tamicon Concentrate and using it exactly the same as paste. Leave a comment below and share your experience. What type of tamarind do you prefer to use? How did it work for you? I'd love to know. The latter may be more convenient, but freshly squeezed will give you better results, including flavor. That's not to say you can't still have great results from tamarind in a jar.Ī good comparison would be using freshly squeezed lemon juice instead of the bottled and pasteurized lemon juice. In, fact I use the tamarind block in a Mint Peanut Chutney recipe for this exact reason. It just tastes fresher and less processed. Generally speaking, the homemade paste made from soaking and straining a tamarind block of pulp gives the best flavor. The rule for the thick, black tamarind concentrate is to dilute one part concentrate with two parts water. The most common brand in US and Canada is Tamicon. This concentrate is usually comes from India. It's sometimes described as almost black in color. Tamarind concentrate is super thick and really dark. Tamarind Concentrate - the thick black stuff It is important to note, this is the 'regular' paste, but is sometimes labelled as concentrate.

You may find it labelled as Nuöc Me Chua if it is not in English. This type is commonly comes from Thailand in a jar. One tablespoon of this stuff is about equal to 1.5 tablespoons of the homemade soaked and strained tamarind paste. You can use it in roughly equal parts to the paste you would create from a tamarind block as described above. This is comparable to buying herbs in a tube such as cilantro paste. To save time, you can purchase tamarind paste in a jar or a tube. Ready made Regular Tamarind Paste (labelled concentrate) The pulp is then strained through a sieve, leaving the fiber behind.

The fiber of the tamarind is still present.įor use, it requires being soaked in hot water for a time. It is the tamarind pulp with the shell and seeds removed. Tamarind pulp is often sold in a plastic covered block. However, knowing the difference between the different types of tamarind products will help you decide which to use. You might find you want to substitute one for another in a recipe because it's either more convenient, or it's all you have on hand. They are, pulp, paste (often labelled as concentrate), and a thick, black concentrate. Tamarind, in addition to it's pure form with the shell still on, comes in three main forms. Choosing Between Tamarind Pulp Paste or Concentrate.

Tamarind paste uses