posted by admin on Dec 4
Literally translating as “Indian date”, tamarind is produced from the pods of the tamarind tree, a native a tropical east Africa that has been cultivated in India since ancient times and that now grows in tropical countries across the globe. The pods contain seeds and a dark-brown, sticky pulp that is dried, with or without the seeds intact, for use as a souring agent in all Asian cooking, in sauces, curries, soups with fish and poultry and so on.
Tamarind gives food a fruity, sweet-sour flavor. It is considered a mild laxative and digestive aid and it is used to treat bronchitis and sore throats.
The most refined way to use tamarind is to make tamarind juice. Simmer 1 part tamarind pulp to 3 parts water for 30 minutes and so, then pass the pulp and water through a coarse-meshed sieve to remove the fiber and seeds, which can be discarded. Tamarind juice can be refrigerated for up to a month and used as required.
Available : Asian food stores.
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