Published June brbrThe fruitysour flavor of tamarind is indispensable to many tropical cuisines Tamarind often comes pressed into pliable blocks that must be softened in boilinghot water and then forced through a sieve before it can be used Photograph by Romulo Yanes for the June GourmetbrbrPhoto licensed from the Cond Nast Collection home of The New Yorker Vogue Vanity Fair and other popular brands Find this and other artwork at the Cond Nast Collection
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Product ID: 12500953602A