Tamarind (asam jawa) is a fruit that is often sold dried in Indonesia, still encased inside its long narrow tree pod. Outside of Indonesia, the pulp is more often sold in jars and packets already shelled, but sill containing some fibers and seeds. It is used as a souring agent in many dishes. To obtain tamarind juice, mash 1 part pulp in 2 parts warm water and strain. Discard the seeds or fibers. If using already cleaned tamarind pulp, slightly reduce the amounts called for in the recipes. The dried pulp keeps indefinitely in an airtight container.

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