The Hidden Table · 2026-09-09
Tamarind paste
Tamarind paste is pulp separated from the fruit’s brittle shell, fibers and seeds. Unsweetened paste, sweetened paste and concentrated extract differ greatly in strength.
Caribbean uses
Tamarind gives drinks and sauces a fruity acidity. Diluted paste can balance a glaze for roasted vegetables; taste before adding citrus or more sugar.
Preparation and storage
The recipe uses seedless unsweetened pulp paste, not a concentrated extract. Loosen with warm water and strain out any remaining fibers.
Recipe
Tamarind paste: small fruit-dessert syrup
About 150–250 ml
Ingredients
- 30 g Tamarind paste — seedless unsweetened pulp paste, not concentrate
- 150 ml water
- 40 g sugar
Method
- Combine water and sugar and bring to a gentle simmer.
- Add the prepared ingredient, simmer gently for 3 minutes, then remove from the heat and steep for 5 minutes.
- Strain out whole spices, zest and fibers. Cool, taste and serve a small spoonful over fruit; refrigerate any remainder promptly.
At the table
It supplies a rounded fruit acidity that is different from the direct sharpness of lime.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.