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Tamarind is a tangy, sweet-sour tropical fruit used extensively in Asian, African, and Latin American cuisines. The brown pulp is rich in minerals, particularly magnesium and potassium, and adds unique flavor to dishes.
Tamarind paste contains the pulp with fibers and seeds strained out. Concentrate is more processed and thicker. Paste has more authentic flavor but concentrate is more convenient. Use about half as much concentrate as paste.
Tamarindo candy is made from tamarind pulp with added sugar and sometimes chili. The candy is much sweeter than natural tamarind. Natural tamarind pulp is quite tart and sour with subtle sweetness.
Store paste or concentrate in the refrigerator for several months. Whole pods can be kept at room temperature for several weeks. Frozen pulp lasts up to 1 year.
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