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