How to Make Tamarind Paste. Shrimp Asparagus Risotto. Youre right that I leave the water in the bowl when I mash the tamarind, as long as the water. How long does this paste last in. Read the Tamarind concentrate how long will it keep discussion from the Chowhound General Discussion food community. Join the discussion today. Tips. Sources For details about data sources used for food storage information, please click here. How to Make Tamarind Paste. Ever wonder what makes Pad Thai so irresistable This little jar holds the secret. And this single ingredient is the building block for so many delicious Thai recipes. Its sweet and sour and has this mouthwatering quality that keeps you wanting more. This wonderfully versatile ingredient is tamarind paste. I could eat it with a spoon. And may have. Evidence above. When I first began researching Thai recipes and ingredients, I looked at lots of commercial Pad Thai sauces, and many of them didnt even list tamarind paste as an ingredient. How Long Does Tamarind Paste Last' title='How Long Does Tamarind Paste Last' />How to store tamarind paste up vote 7 down vote favorite. How long will a fresh herb paste last 2. Does chili paste require refrigeration 3. How to store Miso. Keep unopened, frozen compressed tamarind indefinitely in the freezer. Reseal jars of tamarind concentrate paste and refrigerate for up to three months. Transfer opened packages of frozen, compressed tamarind to a ziptop bag and seal. Freeze the bag indefinitely. Recipes and tips for cooking with tamarind paste, Preparing. Tamarind slabs and paste store well and will last for up to a year. Tamarind pods will last. Found a recipe using tamarind, and I had never bought it before. I assumed it was a powder, but could only find a paste. Does a powder version exist How long does an. This is stunning. Because tamarind paste is where its all at in Pad Thai. Food Storage How long can you keep. TAMARIND PASTE. Refrigerator. Tips. Store in refrigerator. Sources For details about data sources used for food. If you want to make authentic Pad Thai at home, youll want to follow the 5 steps below. And once youve had Pad Thai made with pure tamarind paste, youll never go back to the store bought stuff again. Making tamarind paste is incredibly easy and takes only 1. It will keep for up 3 4 weeks in the fridge and can be frozen in ice cube trays or plastic freezer bags for 3 4 months. Heres how to do it 1 Start with Tamarind Pulp. Okay, though a bit confusing, tamarind pulp is the starting point for tamarind paste. Tamarind pulp comes in blocks like those shown below. Find them at specialty grocery stores and Asian international markets usually for less than 5 or you can purchase this brand online. The tough seeds and shells have been removed and the fruit is concentrated into these small packets. Though labeled without seeds, as youll see in a minute, they still contain inedible fibers which is why tamarind pulp needs a little TLC before you can use it for cooking. Each of these blocks yields about 2 cups of tamarind paste enough for many servings of Pad Thai. Tamarind Pulp 2 cups Tamarind Paste. Its worth mentioning that, rather than starting with tamarind pulp, it is possible to start truly from scratch, with whole tamarind pods like those shown below and found here. The process is the same as what Im about to show you though they need to be broken apart into smaller pieces and soak in hot water for at least an hour. Theres very little fruit inside each pods, so starting with tamarind pulp gets you more bang for your buck, saves a ton of time, and yields equally great flavor. Soak for 3. 0 minutes. Place 1. 6 oz of tamarind pulp in a glass bowl and add boiling water just to cover. Soak for 3. 0 minutes. What can I sayits not pretty. Break Apart. Gently break the tamarind pulp apart with your hands and mash it so that the fruit paste starts to separate from the rough fibers. Leave the water in the bowl while you do this. If the tamarind pulp was just barely covered with water while it soaked in the step above, you should have the perfect amount of water to combine with the pulp. If the mixture seems water logged, you can pour off a bit of the extra liquid. Press through a Sieve. Its a good idea to use a colander with large holes like the one shown below for this next step a mesh sieve will work too. Place the sieve over a mixing bowl and press to separate the tamarind paste from the fibers. I like to smoosh thats the technical term the pulp through the sieve with a silicon spatula for best results. The tamarind paste will separate from the fibers and collect on the other side of the sieve or in the bowl. Discard fibers and store paste. Once youve separated as much of the paste as you can note add a bit more hot water to the fibers and press them through the sieve a second time if you think you can extract a bit more paste, discard the fibers and store the paste in a nonreactive container. And there you have itDelicious, fresh, super flavorful tamarind paste ready to use And boy do I have some delicious uses for it coming up Stay tuned. Were making Thai food here on the blog all month and would love for you to join us  Make or eat Thai food and share it on social media with thaifoodmonth and inquiringchef so we can find you. And check out all our Thai Recipes if youre looking for a little inspiration. This post contains affiliate links.