This seedless tamarind is commonly used in Indian and Thai foods as a souring agent. This less seedy variety is much easier to work with than other varieties. To use: Mix tamarind in hot water, and once mushy, press tamarind through sieve. The resulting liquid is used as a souring agent in curries, soups, and other dishes.

Please note package may differ from image shown here.

Ingredients: Wet tamarind

Product of Thailand