Tamarind pulp is made from the citrussy flesh inside the tamarind pod. Though the tamarind fruit is related to peanuts and chickpeas, the brown-red concentrate has a sticky, date-like consistency with distinctively tart and fruity flavours.
Unlike tamarind paste and concentrate which can be thin and watery, tamarind pulp is made of 100% shelled tamarind pods and hence a small amount goes a long way in recipes.
Tamarind pulp is often used in Thai cooking, it is diluted into a popular Mexican drink called agua de tamarindo, and is even thought to be one of the mystery ingredients in the original Worcestershire sauce recipe.
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