Add a spoonful of tamarind concentrate to any chili, curry, or dal for a rich and sour sweetness.
Tamarind pairs perfectly with chocolate and warm spices like cinnamon and ginger. Try it in your next chocolate or gingerbread cake.
Thin this tamarind puree with milk, sweeten with sugar, then use as a glaze on banana bread.
Mix a couple teaspoons with lemon juice, ginger-infused simple syrup, and water to make lemonade.
Add this tamarind puree to a whiskey sour with ginger simple syrup. Garnish with mint or orange.
Toss roasted vegetables from the oven with tamarind concentrate thinned with water or stock, then return to oven for 5-8 more minutes for a final crisp.
