USES & BENEFITS:
- Can be consumed raw, added to desserts once it’s ripe, or even dried and transformed into candy.
- Once dry, it can also be turned into powder and used as seasoning.
- Can be often found in jams and sauces.
- Common ingredient in soups and other recipes from Asia and South America because of its high antioxidant, vitamin and mineral content.
- 200g tamarind without seeds
- 1 litre hot water
HOW TO COOK
- Boil 200g tamarind in water for 20 minutes.
- Constantly stir using a wooden spoon, until the tamarind block completely softens.
- After 20 minutes (or more), strain the composition into a bowl.
- You will then obtain a bowl of brown coloured tamarind water.
- Can be refrigerated for max. 10 days or frozen up to 2 months.