I bought some tamarind to use, but didn't get the concentrate — it is "wet tamarind," which is basically just a big chunk of fruit, seedless, in the package. I tried to use it in a sauce and it was just a gooey, sticky mess. How do I use this ingredient?
Sent by Chris
Editor: Readers, do you have any advice for using tamarind in this form?
Related: Ingredient Spotlight: Tamarind
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