Vitacost Whole Food Seedless Tamarind - Non-GMO Description
Create your own tangy, tart-sweet fruit pulp for Indian recipes and other exotic-tasting dishes with these pure, seedless tamarind pods.
Dried, whole seedless tamarind pods
Great for making homemade tamarind pulp & paste
Popular addition to Indian, Asian and African dishes
All-natural and non-GMO
No additives or preservatives
Vegan & gluten free
Hanging from the branches of the Tamarindus indica tree are clusters of reddish-brown, curved pods that, when opened, bear a moist, sticky, tart-sweet fruit known as the tamarind. A tropical treasure, tamarind fruit is similar to a date (they’re sometimes called Indian dates), with a less sweet and slightly more sour flavor. As they ripen, tamarinds become sweeter, making them an ideal addition to jellies and jams, chutney, ice cream and exotic drinks.
Tamarind pulp is also popular in many savory dishes, such as curries, sauces, stir-frys, dips and dressings. As tomato pulp is a staple in Italian and American sauces and gravies, mashed tamarind is a go-to ingredient in Indian and Thai cooking.
De-seeded tamarind pods are easy to use—just soak to soften, stir and strain for a flavorful and nutritious pulp that can be used in your favorite recipes.
How to enjoy:
To make tamarind pulp from de-seeded pods, combine desired amount of pods with ½ to 1 cup of hot water; let pods soak for 10 to 15 minutes or until mixture is cool enough to handle. Use your fingers to massage the pulp, then strain the mixture using a sieve or cheesecloth, pressing to remove the liquid. For a simple tamarind paste, reserve the liquid. Bring it to a boil and cook for about 2 minutes. Store the thickened liquid (paste) in the refrigerator for up to two weeks.
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
To prepare, soak tamarind in warm water for approximately 10 minutes, stir until dissolved, strain and incorporate into your recipe.
Keep dry and at room temperature (59°-86°F [15°-30°C]).
Milk, eggs, peanuts, tree nuts, crustacean shellfish, fish, soy, gluten, titanium dioxide.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.