Tamarind has been cultivated in Asia for thousands of years. The most famous usage of tamarind in the western world is as an ingredient of Worcestershire sauce. This pod shaped fruit tastes sour and finds its usage in many Thai kitchens. The pulp is simply soaked for approximately 15 minutes in warm water and squeezed, which will loosen the meat off the seeds and fibre. The juice is strained off and used as indicated in the recipes.
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