The bean-shaped thick pod in which the sticky pulp or fruit of the tamarind grows. The pods can vary in size from two to seven inches in length, and one inch in width.
Store whole pods in a cool, dark place at room temperature. After opening, store pods tightly wrapped or capped in the refrigerator, it will stay good for at least three months. Simply cut off the amount you want to use with a sharp, heavy knife. Well wrapped, frozen, unsweetened tamarind pulp keeps indefinitely in the freezer.
You must extract the tamarind fruit from the pod before you can eat it. Shell the brittle pod of a ripe tamarind. Use your fingers to crack the cinnamon-brown coloured shell which encases the pod. Discard the veins or coarse strands of fiber that extend lengthwise along the pod.
Firm, heavy fruit with glossy orange skin.
Refrigerate covered for several weeks.
Peel and eat fresh. Use sections to garnish desserts or poultry based dishes.
