Aeroplane Wet Tamarind Slab, 400 Grams

Aeroplane Wet Tamarind Slab (400 g): Traditional Sour Base for Sambar and Rasam
Before bottled concentrates, every South Indian and Sri Lankan kitchen started its sambar by soaking a lump of tamarind in warm water, and many cooks still insist it tastes better that way. Aeroplane Wet Tamarind Slab, 400 Grams is a pressed block of seedless, moist tamarind pulp ready for exactly that ritual. South Asian cooks in the USA can order this pantry essential from SubziCart.com and control the sourness of every dish by hand.


Product Features
• Soft, wet tamarind pressed into a convenient slab
• Deep, fruity sourness that bottled paste often cannot match
• 400 g block lasts through many pots of sambar, rasam and puli kuzhambu
• Easy to pinch off only what you need
• Useful across South Indian, Sri Lankan, Bengali and Gujarati cooking


Nutritional Information
Tamarind is a fruit pulp that is naturally rich in tartaric acid and contains natural sugars and some dietary fiber. It is used in modest quantities to flavor a dish rather than eaten on its own. For exact values and any processing notes, please refer to the Nutrition Facts panel and ingredient list on the package.


Cooking Suggestions
• Soak a lime-sized piece in warm water for 10 to 15 minutes, squeeze well and strain out any fibers
• Use the extract for sambar, rasam, vatha kuzhambu and puliyodarai
• Simmer with jaggery, dates and cumin to make sweet imli chutney for chaat
• Add a little to Bengali ambol, Gujarati dal or Sri Lankan fish curry for balanced tang
• Mix with brown sugar and chili for a quick glaze on roasted vegetables


Frequently Asked Questions
Does this slab contain seeds?
Wet tamarind slabs are generally sold mostly seedless, but an occasional seed or fiber can remain, so straining the extract is a good habit.
How should I store the opened block?
Rewrap it tightly or place it in an airtight container. Many cooks refrigerate it in warm weather to keep it moist and prevent drying out.
Can I make a concentrate ahead of time?
Yes. Boil the strained extract until thick, cool it and refrigerate in a clean jar for use over the next week or two.
Keep a block handy and your rasam will always have that proper homestyle sourness.