Imported from India, tamarind concentrate is a tangy paste collected from the pods of a tropical evergreen tree. Widely used in Indian cuisine, tamarind pulp is initially sweet, although once removed from the pods it takes on a decidedly sharp taste. Tamarind dissolves easily in water; add a bit of sugar to the diluted pasted to round out the flavors. Use in curries, dipping sauces, or marinades. Tamarind concentrate is widely used to make several different chutneys. This is also mixed with variety of cooked dishes to create a tangy taste. Tamarind concentrate is a must use paste for chana or choley. Tamarind chutney goes great with dahi vadas.
Tamicon paste tamarind concerntrate, also called tamarind paste, is a pure concentrate of tamarind. Although tamarind contains natural sugar, it also contains 12% tartaric acid, which makes it extremely tart. It is a souring agent commonly used in Indian curries and chutneys, and is also popular in Thai, Mexican and Mediterranean cooking. In the West Indies, where tamarind also grows, it is used frequently in fruit drinks. Tamarind makes a great secret barbeque sauce and marinade ingredient.