Tamarind is a tropical tree that grows in several regions around the world. It produces pods filled with paste-like, sweet-sour fruit. This is a block of the pulp of this fruit. It is used to make tamarind paste used in Thai savoury dishes. Actually, tamarind is also sometimes used in making some middle eastern dishes especially in recipes calling for a tangy vibrant flavour like the Shami stuffed grape leaves and the Syrian dish Harraq Osbao. It used in other dishes like Siyadiyeh and stuffed zucchini (Mehshi).
To make concentrated tamarind paste that you would easily used in different recipes, break this block into pieces, pour over 3/4 cup of boiling water, soak for 20 minutes, and then press it through a colander until only the fibers remain behind. Be sure to scrape the bottom of the colander from time to time. Discard the fibers and keep the smooth paste. You will get a paste with a thick texture, so when you use it bear in mind that the taste will be concentrated.
A more popular use for the tamarind is making a refreshing juice. All you have to do is breaking this block into pieces, soak it in 5 cups of water for one hour, bring it to boil, keep in the fridge for at least 3 hours, Press it through a colander very well until seeds and fibres are left behind, add rose water and sugar, and then serve it cold.
Best quality Indian tamarind.