Tamarind

This powerful sweet-tart flavor is 100% free of the seeds and strings that characterize this pod fruit. It is blended so silky smooth that it won't require straining even for your finest sauces, entrees, artisan cocktails, and mocktail beverages.


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Featured Recipe

Tamarind and Apple Chutney

Yield: 1.5 cups
Source: Cathy Jörin
    • 1 tbsp. canola oil
    • 1 tsp. roasted cumin
    • 1/2 tsp. fresh ground black pepper
    • 1/4 tsp. cayenne pepper
    • 1/2 tsp. garam masala
    • 3/4 tsp. salt
    • 4 oz. The Perfect Purée Tamarind,  thawed
    • 8 oz. The Perfect Purée Green Apple,  thawed
    • 1 cup light brown sugar

Method:
1. Heat the oil and the spices in a medium saucepan over medium-high heat and cook about 1 minute, until the spices are fragrant and lightly toasted.
2. Whisk in the Tamarind and Green Apple purees, and the sugar until dissolved and bring just to a boil.
3. Turn down the heat and simmer 10-15 minutes, until thick enough to coat the back of a spoon.
4. Cool and adjust seasonings.
5. Store refrigerated, covered for up to 2 weeks.

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