I'm making Chef Ana Sortun's Tamarind-Glazed Short Ribs tonight for dinner, and her recipe calls for "tamarind paste", and talks about straining the liquid after cooking to remove the tamarind seeds.
I just checked my fridge, and I have Laxmi Brand Natural Tamarind Concentrate from House of Spices (India). I stirred it up, and there are definitely no "seeds" in the concentrate. Everything I've Googled seems to use these two types of tamarind interchangeably - is that true?
The recipe calls for 2 Tbsp. of tamarind paste - I'm halving the recipe, so I'll use 1 Tbsp. Is the concentrate going to be more highly flavored than the paste, and should I cut the amount used in half yet again?