How to Make Tamarind Paste



  1. Cook ripe fruits in a small amount of water until soft.
  2. Process through a sieve to remove skins and seeds and to make the texture soft and fine.
  3. Boil pulp with or without added sugar and/or spice. The usual proportion is one part sugar to two parts of pulp by weight.
  4. Spice like cinnamon, clover, allspice, ginger, and nutmeg are added at a proportion of 1% each.
  5. Stir the mixture constantly. Reduce heat as the mixture thickens, to permit slow cooking.
  6. Spread the paste in a pan and dry it until a solid consistency is reach.
  7. Cut paste into squares or any desired shape.
  8. Roll them in granulated sugar wrap in cellophane or glycine paper.

source: DOST-Region X

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