Predominantly sour with a hint of the sweetness you might find in molasses,ย Tamarind (Makham, เธกเธฐเธเธฒเธก) brings a flavor youโll rely on to make many of your Thai favoritesย pop.
The seeds of the curved pods can be sold as is, or you may prefer to buy tamarind pasteย and ration it in to anything from soups and sour-curry to Pad-Thai. Tamarind pods are theย primary souring agent in many Southeast Asian cultures.
In fact, without the subtle sweeteningย and full-on mouth-puckering effects Tamarind brings to the table, many Thai dishes couldnโtย properly nail the โbig-fourโ flavor balance that the best dishes rely on: sweet, sour, salty andย spicy.
