Tamarind paste is the middle ground between soaking a block and using a concentrate. Thicker than juice, less intense than concentrate, and ready to spoon straight from the jar.

It is the practical choice for everyday cooking.

Use it in sambar, rasam, chutneys, Goan curries and pad thai. Start with a teaspoon and taste, because tamarind is easy to overdo and almost impossible to take back out.

On the shelf at Curry Corner, North Melbourne.