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 Barbeque Sauce

Yield: 18 oz.
Preparation time: 20 minutes
Source: David Katz, Consulting Chef
    • 1 oz. peanut oil
    • 3 large shallots, minced
    • 3 cloves garlic, minced
    • 2 tsp. hot chili paste
    • 1 tsp. coriander seed, finely ground
    • 1/2 tsp. anise seed, finely ground
    • 1 tbsp. The Perfect Purée Ginger,  thawed
    • 12 oz. prepared hoisin sauce
    • 4 oz. The Perfect Purée Tamarind,  thawed
    • 1 tsp. The Perfect Purée Lemon Zest,  thawed
    • 2 tbsp. honey, or to taste
    • 3 oz. dark soy sauce, or to taste

Method:
1. Heat a 2-quart saucepan over a medium-high burner. When the pan is hot, add the peanut oil. Add the shallot and garlic, chili paste, coriander, anise seed and Sweet Ginger purée. Sauté for 1 minute, stirring constantly.
2. Add the remaining ingredients and bring the pot to a simmer. Reduce the heat and cook at a bare simmer for 10 minutes, or until slightly thickened. Adjust the seasoning with salt or additional soy and honey.
3. Cool the sauce to room temperature, then refrigerate in a tightly covered container until use.

Serving Suggestion:
This sauce is best brushed over Grilled or Roasted Pork and Fowl during the last few minutes of cooking. Serve with additional sauce as a condiment.
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