To unlock the sour power of fresh tamarind, the pods or pulp must first be made into tamarind water. This tangy essence of tamarind is made by steeping fibrous tamarind flesh in boiling water, and then straining it. An equal quantity of high-quality tamarind concentrate, like Tamicon, thinned with water may also be used in these recipes, but it will lack the bright and delicate quality of from-scratch tamarind water. For recipes using tamarind water, go here.
