Comments on: Sampalok / “Ripe” Tamarind

By: Jean Michelle Montinola

Jean Michelle Montinola — Mon, 21 Aug 2017 02:41:48 +0000

Hi! May I know where I can buy or order ripe tamarind? I use a lot of it for cooking. Thanks. Jean

By: agustin

agustin — Wed, 23 Nov 2016 21:41:22 +0000

Wow! This is the ketchup i grew up with in Bulacan. We used to do this with heirloom recipes from our great grandparents.

By: millet

millet — Mon, 29 Feb 2016 07:33:47 +0000

my grandmother loved to make tamarind jam, and it was thick and almost chewy after hours of stirring in a “tacho” (copper pot). she left the seeds in so it was a treat to find them with a bit of pulp around them. this post made me miss my grandma.

By: Gia Mayol

Gia Mayol — Sun, 28 Feb 2016 11:05:20 +0000

I just saw some four days ago at the Carbon Market in Cebu City. I make them into tamarindo juice too. They’re sold in one kilo packs.

By: Kasseopeia

Kasseopeia — Wed, 24 Feb 2016 06:15:48 +0000

…or you could add more sugar and bottle it and sell it as another of Zubufoods spreads! SARAP!

By: Natie

Natie — Mon, 22 Feb 2016 13:03:33 +0000

Whoaaa! The acid!

By: Marketman

Marketman — Mon, 22 Feb 2016 08:58:56 +0000

Vicky, no I strain out the seems and fibers (or root like looking stuff). It’s nice and smooth like a puree from the bottle. I suppose if I put enough sugar, I could make this spoonable tamarind candy. :)

By: Vicky

Vicky — Mon, 22 Feb 2016 08:56:24 +0000

Do you include the seeds when you put it in the bottle?

By: Marketman

Marketman — Mon, 22 Feb 2016 08:54:39 +0000

cecile, you are most welcome. Diosa, yes, FTI and AANI are one and the same market.

By: cecile

cecile — Mon, 22 Feb 2016 08:32:02 +0000

thank you so much MM for sharing your ideas here! ;)