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tamarind concentrate thai

Tamarind Concentrate, 16 oz jar

Tamarind sauce is a critical ingredient in many Thai foods, including the famous Pad Thai. Tamarind sauce is commonly used in various northern Thai dishes as a souring agent. Tamarind is also used in the manufacturing of ketchups, sauces--Chinese, Worcestershire, Barbecue, etc. Tamarind is effective as a natural preservative and marinade.

Usually tamarind paste is mixed with water and strained, the resulting tamarind juice being what's used in Thai recipes.

Our tamarind conentrate is a concentrated form of tamarind juice (and very convenient to use because it removes the need for mixing & straining). With tamarind concentrate you can prepare most recipe that calls for tamarind, but there are some recipes that call for pure tamarind paste.

See a selection of recipes below that require tamarind, and detailed photographs of natural tamarind fruit and trees. Thailand grows a rich, full tasting fresh tamarind that is regarded around the world as the finest quality available.

Ingredients: Tamarind, water, sodium benzoate.

Product of Thailand.

Also see our Tamarind Cutting Board.

Buy 1, $5.89
Use Our Tamarind Concentrate in the Following Authentic Thai Recipes:
NEW Recipe: Pla Rad Prik NEW Recipe: Pla Rad Prik NEW Recipe: Pla Rad Prik

Thai Sweet & Sour Sauce
'Nam Jim Priao Wan'

This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink! The sauce is spicy and has complex flavors. Serve with any grilled meat. We enjoyed it here with chicken, som tum, sticky rice, and hard-boiled eggs.

About 10 fresh Thai chile peppers
1/2 cup fresh shallots
1/4 cup garlic cloves
1 tablespoon fresh red Thai chile peppers
3 tablespoons fresh lime juice
1.5 tablespoons tamarind concentrate mixed with 1.5 tablespoons water
2 tablespoons fish sauce
1/2 teaspoon salt
1/4 cup sliced palm sugar

Roast the garlic in a dry wok over medium heat for about 5 minutes, being careful not to burn it, and set aside. Do the same with shallot, then green chiles.

Roughly pound these three ingredients together in a mortar and pestle, but don't pound it so much that it becomes a paste. Remove this from the mortar and set aside.

Place lime juice, tamarind, fish sauce and salt in a bowl, then add palm sugar and mix well to dissolve. Add the garlic/chile/shallot mixture and combine. Top with sliced red chile peppers and serve with any type of grilled meat.

fresh tamarind tamarind pulp
tamarind tree