Acids · Paste
Tamarind paste
Also called tamarind purée, tamarind water, nam makham piak
Ready-strained tamarind purée at roughly the strength of home-soaked tamarind water; fruity and sour. Used in pad thai, Thai soups, curries and dipping sauces.
- A kind of Tamarind
What can replace it
- T1 · Great swapTamarind concentrate
Much stronger; use half and thin with water. (use 0.5× the amount)
- T2 · GoodLime juice
Brighter sourness without the fruity depth; add a little brown sugar.
- T2 · GoodPomegranate molasses
Fruitier and sweeter; good in chutneys and glazes. (use 0.5× the amount)
- T2 · GoodTamarind pulp
Soak in hot water and strain first. (use 0.5× the amount)
- T3 · In a pinchAmchur
Dry and sharp with a mango note; no body or colour. (use 0.25× the amount)
Cook with Tamarind paste
