amchur anardana asafoetida blackcardamon
Greencardamon cardamon cassia Cassinamon
cinnamon Cloves diedlime galangal
ginger horseradish juniper kokum
kokum mace Mastic nutmeg
saffron staranise sumac tamarind

turmeric

vanillamedium vanillalarge vanillamexican
vanillatahitian wasabi wattleseed  

 

try all these ingredients in tsp-sized packs!

tamarindtamarind

origin: India

Dried tamarind pulp from the hard pods of the tamarind tree pressed into a block. Tamarind has a delicious fruity, sweet and sour flavour that is very good added as a souring agent to curry, soup or dressings. Tamarind also has preservative properties and is very good in marinades where the paste has a tenderizing effect. Also tamarind is used to make a refreshing drink in parts of Africa.To use the pulp, break off a piece and place in a small container or cup. Pour over enough boiling water to cover then leave to soften in the heat. Press the pulp with a fork to break it up then pour the resulting rather unattractive-looking brown paste through a sieve, rubbing the pulp to extract every last bit of flavour. This liquid can then be added as required to your food.

uses: Add a splash of tamarind paste to a curry or use as a base for a delicious dressing for grilled meats. Add chilli, ginger and garlic to tamarind paste and use as a marinade for barbeque meats, particularly pork. Make a cool drink using tamarind paste, water and a pinch of sugar or honey to sweeten

recipe kits: balinese chicken satay, beef rendang