Asian Kitchen Tamarind Paste Puree (Imli) 16oz (454g) 1lb Glass Jar, Gluten Free, No added sugar ~ All Natural | Vegan | NON-GMO | No Colors

Product Type: Paste
Packaging: Glass Jar
Net Wt. 16oz (1lb) 454g
Product of India
Ingredients: Tamarind Pulp, and that's it!

• You'll LOVE our Tamarind Paste (Imli) by Asian Kitchen--Here's Why:
• 🌴100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Free, Made from pure tamarind pulp
• 🌴16 Full Ounces (454g) NOT 400g, No Sugar or Syrup Added like our competitors
• 🌴Rani is a USA based company selling spices for over 40 years, buy with confidence!
• 🌴Commonly used to make Tamarind Chutney, Product of India, Alternative Name (Indian) ⭐Imli Paste

You'll LOVE our Tamarind Paste by Asian Kitchen-Here's Why:

Made from Pure Tamarind Pulp!

Tamarind is native to East Africa and Southern Asia. The tamarind tree grows wild throughout India, producing the pods from which the pulp like tamarind paste is extracted. It has a refreshingly sweet, sour and somewhat fruity flavor. Essential in South Indian and Gujurati cuisine, tamarind is used as a souring agent in lentil, sambars and rasams dishes. Asian Kitchen's is sourced from India, with true authentic taste.

• 100% Natural, Gluten Free, No Preservative, Vegan and Non-GMO
• Made from pure tamarind pulp, and that's all, one ingredient. Pure, natural & nutritious.... just as nature intended.
• Sold as Paste and Concentrate packed in PET Jar and Glass Jar.
• Our Rani Tamarind Paste is available in 3 sizes ~ 8oz, 16oz, 32oz
• Commonly used to make Tamarind Chutney, Product of India, Alternative Name (Indian) Imli Paste 

Pure Natural Tamarind Paste

This raw fruit pulp Tamarind Paste is edible right out of the bottle, though it may be considered too sour by some to consume as is. One of the main ingredient found in popular Indian Chutnies

How to Use Tamarind Pastes:

• Souring agent in many soups
• It is ideal in a marinade since its acidic quality helps to tenderize the meat.
• Gives that tangy flavor in many curry recipes
• Whisked with fish sauce, sugar, and vinegar, tamarind is a staple of the base sauce used to make pad tha.