Sweet tamarind (makham wan).

Sweet tamarind looks almost dry from the outside: long, curved, light brown pods with a thin shell that cracks when you squeeze it. Inside is a sticky brown flesh with a few strings running along it and hard, shiny seeds in the middle. Unlike the sour tamarind used for cooking, this kind is sweet enough to eat as it is, with just a faint tang, a bit like a soft date.

Ways to use it

• Crack the shell, pull away the strings and eat the flesh around the seeds. Spit out or discard the seeds.
• Put a few pods on a fruit plate after a meal.
• Pull the flesh off the seeds and chop it into yogurt or a bowl of oats.
• Soak the flesh in warm water, press it through a sieve and use the sweet pulp in a drink or a dipping sauce.

Storing it

Keep the pods dry. Moisture is what spoils them, so store them in a closed container in a cool spot, or in the fridge if the kitchen is warm and humid. Wipe the shells clean before cracking them, and check the flesh as you open each pod.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.