Conscious Food Tamarind
- Dried tamarind blocks for sharp sour taste in recipes.
- Dark brown pulp adds tangy depth to dals and chutneys.
- Natural sour base for sambar, rasam, and snacks.
- Easy to break off pieces for everyday cooking.
Size
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
You save USD 0.35
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
Authentic Heritage & Story
Conscious Food Tamarind in its natural state is found as dark brown blocks with high density that are made from the ripe fruit pulp. When these blocks are stirred in warm water, they produce a thick sour juice. The flavor can be described as a bold tangy hit with a subtle sweet fruit undertone. The pulp very quickly softens releasing its sticky fibers and seeds inside, thus the color of the pulp also quickly bleeds rusty red into the liquids. The taste comes to the tongue as a sharp acid and then fades out as a caramel.
The dried skin cracks hard and dry with no soft spots at all. It works the best when used in gravy bases, pickle mixes, or drink syrups. From the very first squeeze, the aroma spreads as if it were vinegar and sharp. The block breaks cleanly making it easy and convenient for portion control. All in all, the taste is pod-fresh pressed tight. The juice is thick and dark, almost like a coated spoon. It is a perfect pairing to bring out sour salt balance. The fibers are strained out smooth after the soak.
Storage Instruction
Store in an airtight container after opening, and keep it in a cool and dry place away from moisture.
Shelf Life
The product is valid for 24 months after the packaging date.
How To Use
Cut a small piece and soak it in warm water for 15 minutes. Squeeze the pulp into gravies, chutneys, or sweets. Remove the seeds and fibers.
Brand Details
Conscious Food gets the tamarind directly from the southern Indian groves. For their long shelf life, they press the pulp into blocks. They are the suppliers of souring staples for the home pantries. The company has a complete range of dried fruits that include tamarind and kokum. They have a close link with the orchard farmers for the pure sticky supply. They always stay rooted in the traditional pulp processing.
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