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Tamarind

For an exotic marinade or sauce

Tamarind - Product photo

Tamarind: an exotic specialty. Although it is a well-known ingredient in Asian cuisine, in Western Europe the large brown pod is much less known. The inside becomes softer as the pod ripens. Then the sticky pulp takes on a paste-like texture. The taste is sweet and sour and perfect for marinades and sauces. The seeds inside are not edible.

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Storage advice

  • Transport and storage: Provide refrigerated transport and storage at a temperature of 2˚C.
  • Shop: Tamarind is best presented in the refrigerator in-store.

Our tamarind is grown in:

Thailand

Recipes & preparation tips

A marinade for chicken satay, for example – see the EAT ME website – gets more of an oriental touch by adding tamarind. Tamarind is also often on the ingredient list in Thai recipes and chutneys. Preparation is not time-consuming: the skin is easy to crack with your hands, after which the soft flesh can be removed.

Tamarind - Recipes & Preparation Tips

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