Fresh Tamarind Extraction
Tamarind sold in blocks is a concentrated bundle of fruit, seeds, and tough fibers. You are essentially mining the fruit from the debris to reach the tangy base used for curries, chutneys, and glazes.
Patience with the texture is key.
The pulp is sticky and stubborn; expect your hands to get messy. Use hot, not boiling, water to ensure you don't cook the fruit before you extract it.
- Medium bowl
- Fine-mesh strainer
- Fork or sturdy spoon
What goes in.
- 8 ozDried tamarind block (seeds in)
- 1.5 cupsHot water
Manual separation
Your fingers are the best tool for this. Squeeze the softened mass firmly against the sides of the bowl to push the pulp through the fibers.
The method.
Prep the block
Break the tamarind block into smaller chunks with your hands or a knife and place them into a medium bowl.
Hydrate
Pour the hot water over the tamarind chunks. Let it sit for at least 15 to 20 minutes until the block is fully softened and the water turns dark brown.
Massage
Use your hands to break apart the softened clumps. Rub the fruit against the seeds and fibrous veins to loosen the paste.
Strain
Place a fine-mesh strainer over a clean bowl. Pour the mixture into the strainer and push down hard with a spoon to force the thick, dark liquid through while catching the seeds and woody fibers.
Finish
Scrape the underside of the strainer to collect the paste that clings to the mesh. Discard the remaining solids.
When it doesn't go to plan.
If the paste feels too thick to strain, add another splash of hot water.
The leftover fiber and seeds contain residual flavor; you can re-soak them in a smaller amount of water if you need a lighter 'second extraction.'
Freeze the excess paste in an ice cube tray for easy portions later.
The ones that keep coming up.
How long does this keep?
The paste will last about a week in the refrigerator in a sealed jar, or several months in the freezer.
Does it matter if the tamarind has seeds?
No, the process remains the same, though you will have more debris to strain out.
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