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This seedless Tamarind Paste (or pulp or makham piak in Thai) is used in many
Thai recipes. Tamarind paste is the pulp from the ripe pod of the tamarind
tree (tamarindus indica), a native of India. The pods ripen from green to
brown and inside are hard smooth brown seeds surrounded by sweet-tart, dark
brownish-red sticky pulp. The pulp is separated from the seeds and fibers and
then compressed into blocks (ma-kahm bpiak), to preserve it.
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