I love it in a variety of preparations, use it occasionally in recipes, and on occasion buy the pods. I bought some recently, thinking of using them in a paste or glaze for “souring”, and was surprised I couldn’t find advices (am I using that correctly?) here on HO.
I got mine in a Mexican market with no label, and took them out of the pods.
I’ll stash some of my non-peer reviewed research here.
This video suggest pods from some regions are sweeter than others, and not suitable for cooking in some cuisines
This one mentions Indian cuisine.
Not sure if you can keep this in the fridge for awhile or not.
This one says “If working with tamarind fruit pods, make sure they’re unripe, which ensures a stronger degree of sourness and less sweetness.” Comments include freezing in ice cube trays.
This sounds timely!
I’m thinking a sous vide prep could work, but only found this recipe using concentrate .
Husband grew up eating tamarind balls.