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Tamarind Seedless 400G – Double Seahorse
CHF5.25
Tamarind is used as a souring agent, adding a delicious fruity tartness to soups, salads, stir-fries and sauces.
While some cuisines use tamarind paste to make desserts and even candy, in Thai cooking it is used mostly in savoury dishes.
To prepare tamarind juice, break tamarind purée into small pieces (50g) and soak it in warm water of 1:1 ratio for 20 mins. Squeeze and mix it together, then strain the juice through a fine sieve.
The extract of tamarind juice is perfect to add fruity tanginess to various Asian dishes such as Thai Hot and sour curry, Vietnamese Tamarind Soup, Sambhar, Tamarind Prawn (Assam Prawn). Classic pad thai sauce is made with tamarind, as are some Thai curries and seafood dishes. It is also known in Indian speciality restaurants. It is also a key ingredient in Worcestershire sauce, contributing to the distinctive tang.
| Weight | 400 g |
|---|---|
| Brand | Double Sea Horse |
| Origin | Thailand |
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description
Not everyone likes their curries hot and spicy - the wonderful flavours of Indian cuisine are still extremely enjoyable without needing to be fiery. Patak's mild curry paste combines turmeric, paprika, tomato puree, ginger with other authentic herbs and spices to make a deliciously aromatic and flavoursome dish - that is wonderfully mild.
Important information
Ingredients
Water, Vegetable Oil, Coriander, Cumin, Turmeric, Concentrated Tomato Puree, Salt, Maize Flour, Chilli, Ground Ginger, Acetic Acid, Spices (contains Mustard), Sugar, Tamarind, Garlic Powder, Citric Acid, Lactic Acid Allergy Information: Contains Mustard, May Contain Peanuts May contain traces of peanut or tree nuts
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