Tamarind pulp refers to a dried pulp prepared from the pods of the tamarind tree. It us used to add a mild, sweet-tart flavor - without the sourness of lemon - to Southeast Asian recipes. The pulp should be dissolved in boiling water and the resulting liquid strained before using.
Tamarind pulp is available in East Indian and some Asian markets. Tamarind paste, also available at East Asian markets, may be used in place of tamarind pulp. Tamarind pods can be purchased fresh in Asian and Latin markets and their seeds removed and ground into a paste.