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Home Cooking

What is the purpose of tamarind water (naam makham) in Thai cooking?

mattyicecooks | Jan 27, 201706:06 PM     4

Why do Thai recipes call for Tamarind water? It comes up a lot especially in green papaya salad. To me it tastes like a light vinegar, could I not just add vinegar instead of making Tamarind water. I'm just trying to figure out how to skirt the line between flavor profiles and authenticity. I don't really care about authenticity, I just want good tasting food. But if Tamarind water has something in it that plays well with fish sauce that vinegar isn't going to be able to accomplish the same way that would be important.

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