Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang. In Malaysia, it is often used as a souring agent for dishes like Assam Laksa.
Country of Origin: Malaysia
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight. Keep in refrigerate after opened.