One of the pantry staples we can't live without. Essential for adding a distinctive sweet and sour flavour, O-Cha Tamarind Pulp is made from pressed tamarind fruit and is widely used across South and Southeast Asian cooking. With its rich, tangy flavour and natural acidity, it brings balance to curries, chutneys, sauces and marinades.

Just soak the pulp in warm water and strain to create a smooth tamarind extract, ready to add depth to dishes. It is a key ingredient in classics such as Thai pad thai, Indian sambar and tamarind chutneys, where its sweet and sour character helps build layers of flavour.

One of our favourite ways to use it is in nam jim jaew, the smoky, spicy Thai sauce traditionally served with crying tiger beef salad. The tamarind adds the perfect balance of sourness and sweetness alongside toasted rice, chilli, fish sauce and herbs, creating a sauce that is full of depth and freshness.