How to Prepare Tamarind Seed Pods

Sour tamarind is a tangy seasoning used mainly in Thai or tropical dishes. Tamarind pods are long, slender and curved when harvested from the large, flowery trees. Inside the casing, there are seeds surrounded by a fleshy meat. This meat and the seeds are boiled to create the actual seasoning that is used for cooking. Tamarind juice and the cooked flesh are stored and refrigerated to be used whenever a cook needs them. If you have some raw tamarind pods and would like to create an unusual seasoning, prepare the pods right in your kitchen.

Saucepan
Sieve
Small bowl
Plastic container with lid

Instructions

- 1
  Crack open the pod by pulling the dry connective thread that runs the entire length of the pod.
- 2
  Scoop out the flesh and the seeds and place them in a small saucepan. Cover the seeds and meat with water. Add just enough water to cover them. Too much water will lessen the strength of your seasoning. One tbsp. tamarind to 1/4 cup water is a good ratio.
- 3
  Turn the heat on a low temperature. Cook the tamarind for 3 to 5 minutes, just to make the tamarind mushy. Allow the mix to cool.
- 4
  Pour the saucepan contents into a sieve placed over a glass bowl. Push the remnants in the sieve down, squeezing out any remaining juice in the flesh and seeds. Throw away the sieve contents.
- 5
  Pour the thick liquid left behind into a plastic container with a lid. Refrigerate the tamarind until you are ready to use it. Tamarind will keep refrigerated for up to one week.

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