Tamarind, a fruit-like legume, has pods that grow on large evergreen trees in Mexico, India, Asia, and Africa. The pulp surrounding the seeds in the pods is scraped and the paste is used in cooking. Tamarind contains tartaric acid which provides a tart, sweet-sour flavor, making it an effective souring and pickling agent. It is the flavor signature of many Indian and Thai dishes and is popular in Mexican recipes as well.
Aunt Patty’s Organic Tamarind Paste can be used in jams and chutneys, as well as in other Paleo AIP Friendly condiments such as ketchup and sauces – Chinese, Worcestershire, Barbecue, etc. When used as a marinade it adds a brightness that’s more exotic and complex than lemon juice or vinegar. Use it for a touch of tangy sweetness in sauces, glazes, salad dressings, drinks, and stir-fry dishes.
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- 1% Donated to Food for Health Organizations Advocating for Healthy Food Choices
- According to Monash University ½ a tablespoon is a low FODMAP serve (2). Avoid large serves (3 tablespoons) as they contain moderate amounts of fructans