It is a "tamarind bar" made by drying and kneading the leguminous fruit "tamarind" into blocks like dried fruits. Like lemon and mango powder, it is mainly used when you want to add sourness to dishes, but the freshness and richness unique to fruits are similar to plum extract and prune extract, and add a slightly different sourness than vinegar. can do. In Indian cuisine, it is essential for making sambal, rasam, pickles, chutneys, and imli sauce, the familiar sweet and sour sauce that accompanies samosa and chaat. It is very sour, so you can use it with sugar to make sweet and sour sweets, or use it in chana masala curry to add a refreshing and rich acidity. It is also used in the Thai cuisine "Tom Yum Kung", which is said to be the world's three major soups, and the Filipino miso soup "Sinigang Soup". Its unique sourness and flavor make it a great seasoning, spice, and ingredient for vegetarians and vegans to enrich their dining table.
Dry Tamarind Bar Seedless 454g