Wet Tamarind Seedless (140 oz)

Wet Tamarind Seedless
Making tamarind juice with your fingers works best, as mashing with a spoon or fork does not do as efficient a job in dissolving the soft pulp and will either take more time or waste a lot of tamarind; and straining through a sieve only makes a mess that requires more time to clean up. To use, break a small chunk of wet tamarind and mix with a few tablespoons of water, using your fingers to knead and mush the soft part of the fruit so that it melts into the water. Gather up the undissolvable pulp and any seeds with your hand, squeeze out the juice and discard. You should end up with a fairly thick brownish fluid called "tamarind water" (translated from the Thai nahm som makahm bpiak). Use this fluid form in your Thai dishes. If you wish to make a large quantity of tamarind water, soaking the tamarind in warm or hot water first to soften will help speed the process.
This tamarind is manually separated and may contain an occasional seed or partial seed.