tamarind juice...peel tamarind, add hot water, soak about 3 min, get all seeds out, blend, sieve, put in glass container, refrigerate. use in fav dishes. wonderful tanginess. make sure all seeds are removed b4 blending they make stuff bitter...

8 comments,0 shares,3 likes
Jo dunn
4 months

Sounds awesome @hvondrus

hvondrus
4 months

yes my tamarind is wonderfull love the cardamoms. when i make smoked salmon i brine the fish in my own brine recipe and white cardamom is in it. then i pick the pinnbones, rinse it off ( after brine in sslt and sugar and spices over night), and i make a mango paste and smoke it on a banana leaf. lots of work but well worth if you have guests...

Hari Ghotra
4 months

The black cardamom will add an earthy smokiness @hvondrus also is your tamarind really tangy?

hvondrus
4 months

yes...you are right. some spices change color when u blend them. blk mustard seeds for example. they change from black to tan w a little dark hue in there. i gotta dig up some blk cardamom out of my whole garam masala. i ordered some yesterday. i thought i bought some when i last time stocked up my pantry in my indian store...l8er. ninite

Jo dunn
4 months

Might well be black cardomom @hvondrus to give that worthiness 😀💕

hvondrus
4 months

thank you guys...working on it. but i think some blk spice which grinds up in black coarse powder is what i sm missing in my tikka. thinking black cardamom. but not sure.

Mark Harvey
4 months

5* tamarind juice @hvondrus 😎

Jo dunn
4 months

Wow! Brilliant work @hvondrus 👏😎💕