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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
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