What to do with insoluble tamarind parts found in a paste pouch, to prevent them appearing in dishes

Question

When I use tamarind paste, which I buy in a pack that looks like this, ..

.. I end up with seeds (which I can remove), with paste (which I can dissolve on low heat), but also with what seems like skin, and a few fibrous parts.

I never recall seeing those part in restaurant dishes.

What am I doing wrong? Should I scoop out these parts one by one. Should the paste really pass by a blender/kitchen machine first? Will an extended duration on low heat eventually dissolve them?

Other Tamarind questions on cooking.SE

• How to store tamarind paste?
• How do I use whole fresh tamarind?
• Where do I find the fruit tamarind?
• How do I use tamarind powder?
• What can we do if we accidentally buy tamarind puree instead of paste?
• Can you eat the seeds of Tamarind if you roast them or boil them?

Answer 1

Remove the amount of tamarind you want to use from package. Place in a bowl. Add some water or other liquid...often hot to better dissolve the tamarind. Let soak a bit. Stir and mash with spoon or fork. Place all of that in a strainer over a bowl or the pot in which it will go. Use a spoon to force as much pulp and liquid as possible through the strainer. Discard the seeds and "skin" or pods.