What tamarind concentrate means
Tamarind concentrate is a processed form of tamarind made by cooking tamarind pulp with water until it reduces to a very thick, dark, almost black, sticky paste or syrup. Because it is so concentrated, it has an intense sour flavour, and only a small amount is needed to add tang to a dish. It is sold in jars and tubs, especially in Indian and South Asian grocers, and it keeps well in the cupboard or fridge.
Tamarind concentrate is convenient, because it saves soaking and straining tamarind pulp from blocks. It is widely used in Indian cooking, particularly in South Indian dishes such as sambar, rasam and puliyodarai, tamarind rice, where a strong sour note is wanted, as well as in curries, chutneys, pickles and sauces. It is usually dissolved in a little warm water before being added to the pan.
Its flavour is deeper, darker and sometimes slightly bitter or burnt compared with fresh tamarind pulp or a lighter tamarind paste, so cooks who want a fresher, fruitier taste often prefer to soak and strain blocks of tamarind. Product names vary, and some jars labelled paste are really concentrate, so it is worth checking the colour and thickness and tasting before use. You will see tamarind concentrate in Indian recipes and South Asian grocers.