Tamarind in Malaysian Cooking: Paste, Block, and Concentrate

Tamarind is the sour backbone of assam-based dishes, sambals, and many Malaysian curries and soups. It's sold as a sticky block (seed-in or seedless), as concentrate in jars, or as paste.

To use block tamarind, break off a piece, soak in warm water for 10–15 minutes, then squeeze and strain to get the pulp. Concentrate is quicker—thin with water and add to taste. Avoid pastes with lots of sugar or additives if you want pure sour flavour.

Store blocks in an airtight container in a cool place; they keep for months. Refrigerate concentrate after opening. Tamarind pairs with fish, lentils, and vegetables—add it early for deeper flavour or at the end for a brighter tang.