Tamarind water is easy to make and store. Look for tamarind pulp sold in blocks in Asian markets.

To make about 1.5 cups (12 fl oz / 375 ml) tamarind water, cut up 1/2 pound (250g) of the pulp into small pieces, place in a bowl, and add 2 cups (16 fl oz / 500ml) boiling water.

Mash the pulp to separate the fibers and seeds, then let stand for 15 minutes, stirring two or three times.

Pour the liquid through a fine-mesh sieve placed over a bowl, pushing against the pulp with the back of a spoon and scraping the underside of the sieve to dislodge the clinging puree.

Transfer to a jar and refrigerate for up to 4 days or freeze in an ice-cube tray for up to 1 month.

A tamarind concentrate, which dissolves instantly in hot water, is also available in some Asian markets and can be used in a pinch.

Tamarind 101 - In the searing heat of a Ho Chi Minh City afternoon, residents sometimes take refuge under the spreading tamarind trees that line many of the streets.

The sickle-shaped, thin-skinned fruit pods that hang from the branches are an invaluable ingredient throughout Southeast Asia.

The pods contain a fruity, slightly citric sour pulp that is pressed into a liquid that is used in soups, salads, curries, meats, and fish dishes.