By: Caribbean Pot
June 27, 2025
1 lb Tamarind
3 1/2 cups of water
6 cloves of garlic
6 leaves Chadon Beni (culantro)
2 Scotch Bonnet Peppers
1 tablespoon Ground Roasted Geera (cumin)
1 1/2 tablespoons Anchar Masala
1/4 teaspoon salt
2 tablespoons brown sugar
Send your recipes to: islandcuisine@caribmagplus.com