Does anyone else use this stuff?
I remember years ago I experimented with the actual tamarind pods or bricks, but it was always a pain to separate the seeds and it never really worked out.
Last year I discovered this stuff: http://www.amazon.com/Neeras-Tamarind-Concentrate/dp/B000EA0DF8
at Whole Foods and was immediately taken by the concise ingredient list: tamarind fruit. (Too often these extra flavor 'sauces' have way too many ingredients/sodium/fat). But unlike the fruit pods, it is a dark syrup that is incredibly easy to use and incredibly full of flavor. Perfect combination!
The one down side is that the lovely mouthpuckering sourness is not wine-friendly, but then again we don't drink wine most nights.
Thus far I've mainly been adding it to my beans, cabbage salad, various sauces and such, but then it often becomes a background note. Anyone else use this stuff and have other ideas?