Comments on: Tamarind: What it is and How to Cook with It

By: Andrew

Andrew — Fri, 23 May 2025 01:14:41 +0000

What you are calling pulp is labeled “tamarind paste” product of Thailand at Asian markets. You referring to deluded paste (what you’re calling pulp) as paste in your recipes is more confusing than what you said you originally called it juice. It’s closer to juice than paste. Paste is the block.

By: Pailin Chongchitnant

Pailin Chongchitnant — Tue, 28 Nov 2023 00:15:05 +0000

In reply to Ryan. You can dilute it in theory, but I am not sure how much you'd need to add to bring it up to an equivalent of a Thai one, so some trial and error might be needed here.

By: Ryan

Ryan — Sun, 19 Nov 2023 15:44:23 +0000

The only tamarind ingredient I could find was Tamicon tamarind concentrate and I didn’t realize it was wrong until too late. Can I dilute it with warm water to similar effect or add more sugar to offset the different taste?

By: John

John — Mon, 17 Apr 2023 16:44:01 +0000

Hello! I am in Bangkok at the moment. Where can I get tamarind pulp to take home with me? Can you give me a number of places where I can get tamarind pulp from? Thanks so much

By: Guy Stella

Guy Stella — Sat, 08 Apr 2023 14:37:08 +0000

In reply to Pailin Chongchitnant. Thank you. I went ahead and used a scant teaspoon of it, along with other things to amp up the flavor of Yellow Curry I made from curry paste. The dish turned out really well. This was the first time I learned the proper technique to break down the fat of the coconut milk.

By: Pailin Chongchitnant

Pailin Chongchitnant — Fri, 07 Apr 2023 21:34:57 +0000

In reply to Guy Stella. The reason is I don't know how much less you would need, so you'll have to just try it out and see. I also don't know for sure if the flavours of diluted Indian tamarind would be the same as the Thai one.

By: Guy Stella

Guy Stella — Thu, 06 Apr 2023 05:09:26 +0000

Since I already have the Tamarind concentrate from India, is there any reason not to simply use less of it? Thank you.

By: Chien Nguyen

Chien Nguyen — Sat, 25 Mar 2023 14:47:29 +0000

Hello Pai!

I know you said the concentrate is less potent than the pulp version, but are the measurements interchangeable?

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 10 Mar 2022 20:59:37 +0000

In reply to Cindi. The one i showed in the video? It's called Chen Chen.

By: Cindi

Cindi — Tue, 08 Mar 2022 19:24:28 +0000

What is the name of the Tamarind concentrate with the purple lid. I can't find it anywhere!!!

By: Tina Kurgan

Tina Kurgan — Thu, 27 Jan 2022 00:48:45 +0000

In reply to Paul Bonge. Very helpful! I made Pad Thai tonight for the first time!

By: Paul Bonge

Paul Bonge — Wed, 02 Jun 2021 15:00:27 +0000

The ever versatile Tamarind or Tamarindo in Mexico! Olé I'm sorry I don't remember the whole recipe however my father once made an extraordinary garlic/mustard ice cream sauce of garlic, mustard powder, tamarind, tiger lily buds, (I think some black pepper perhaps infused whole when cooking the sauce) a small amount depending on the quantity being made of black currant jam or jelly say 2-4 tbsp. I think there must have been some butter in there as well. Of course you wouldn't use fresh hot garlic but either dry fried or even roasted would be nice. Then my suggestion would be to whirl it in a blender depending on amount made or use a stick blender.

WARNING this is a foggy memory of this ice cream sauce (best only over vanilla as I think we tried it on chocolate and strawberry and it was AWFUL) perhaps coffee or even a butter scotch or caramel (dulce de leche) ice cream would be nice.

Now come to think of it I believe my father may have added butter scotch (a soft English variety from a jar I remember him having) to his garlic/mustard ice cream sauce!