In the recipe I'm doing at the moment it says soak 50 grams of tamarind in glass of water for 30 minutes then squeeze juice - I only have tamarind concentrate in my cupboard - what would be the equivalent of this.

Thanks for any help

Hello Maxine,

When you say 'concentrate' how is it labelled on its container? Would describe it as a pulp, paste, puree, block?.....

Could you soak some of the concentrate in the required amount of water then strain it?

Winton

Sound advice from 'guest'. Concentrate can be overpowering. Tamarind tartness varies even in fresh tamarind pods, depending upon the variety. This is rarely specified on the packet. Thai tamarind tends to be sweeter for example. So it is always a good idea to add less to start with and increase, if required, after tasting.

It had a black honey like consistency and on the jar it was labelled concentrate - anyhow I decided to improvise and I just used 1/4 of a teaspoon -

the dish was fine.

Thanks to both of you for replying.

I once purchased tamarind conc. which was black in colour but it tasted horrible....had to bin it. Nothing like squeezed tamarind pulp.