Extra Tamarind jam

The tamarind we use to prepare jam and paste comes from the Pak Ngum district producer group near Vientiane. We use a local acidic variety. The tamarind is a type of acacia which can reach 30 meters. Producers generally grow the tamarind tree near their houses for shade, or in their vegetable garden for their own consumption. The brown fruit resembles a bean with a brown pulp and seeds found inside. Tamarind is traditionally used in cooking, added to soups for its acidic flavor. The harvest takes place January to March.

Our marmalades are made with 50g of tamarind per 100g of jam.




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