The best grade of tamarind is the one harvested from Thailand! Lots of pulp instead of seeds with a great wholesome tangy, sour, meaty taste.
Tamarind paste is used in many types of Asian dishes, including noodle recipes, curries, sauces, and soups. It can also be mixed into uncooked dips and chutneys. It is ideal in a marinade since its acidic quality helps to tenderize the meat. Tamarind paste is also found in recipes for drinks, desserts, and candies.
Store in a cool and dry place.
No additives and preservatives are added.