Fresh raw tamarind fruit. Tamarindus indica. Assam to the Malaysians and Indonesians. Sampalok or Sambag to the Filipinos. Largely popular in its central role in Southeast Asian and Indian cuisines, the raw fruit has a fleshy, juicy, acidulous pulp.
When young, the skin has a green hue under it’s brown fuzzy exterior - and a crunchy sour green flesh similar to a green mango. When mature the flesh is coloured brown or reddish brown, more sweeter and softer in texture.
Tamarind paste has many culinary uses including a flavouring for chutneys, curries and soups.
These can be eaten raw like any fruit, or cooked for its sour properties.
Price is for 1kg.
Members pay $10/kg