Tamarind Paste

Tamarind is used for its sour flavour as well as the sweet fruitiness that comes through after the initial sharply sour bite. In India & South East Asia, cooks used these qualities & its dark molasses-black colour in chutneys, curries, sambhars, pickles & preserves, giving vindaloo its traditional sourness that has morphed into the use of vinegars in many recipe books in the UK.

150g

INGREDIENTS
Tamarind, water

ALLERGENS
For allergen information, please see ingredients in bold