I have a recipe I really want to try. It calls for tamarind "pulp". I've seen references to tamarind PASTE in other recipes. Is it the same thing? This is the recipe if that helps:
Also, it only calls for such a tiny amount. I have no idea what the potency of it is, would it matter if I left it out completely or is it a must-have when it's called for?
Thanks in advance!