Storage In all processed forms tamarind keeps almost indefinitely.Ĭlick here for more information on tamarind. Tamarind can even be used to clean copper and brass, a common practice in colonial times. It is also an antiseptic and used in eye baths and for the treatment of ulcers. Other uses Tamarind is used as a laxative and for stomach upsets. When the water is cool, use your hands to break apart the pods or pulp, and mix with the water. Pour boiling water over the tamarind and let soak for 30 minutes. It is also an essential ingredient in many condiments including Worcestershire sauce. How to Make It Break open the tamarind pods or place the tamarind pulp in a large bowl. In the Middle East and the West Indies tamarind juice is used in drinks. Tamarind gives many hot south Indian dishes such as Goan vindaloo and Gujarati vegetable stews their characteristic sourness. The taste is sour with an underlying astringency.Ĭulinary uses Tamarind is a standard ingredient throughout India and Southeast Asia in curries, chutneys, lentil and bean dishes, and the famous hot and sour soups of the region. Taste and aroma Tamarind has little smell. Further processing results in tamarind paste and concentrate. Harvesting The tamarind pods are dried and the fruit is extracted from the brittle outer shell of the pod and pressed into flat cakes. Major producers India, Southeast Asia, West Indies The pulp has a high tartaric acid content which accounts for its wide use as a souring agent. The long, rust-coloured pods contain a dark brown, sticky, and very fibrous pulp surrounding the seeds. Tamarind trees can remain productive for up to 200 years. Tamarind is obtained from the bean-like pods of the tamarind tree. Some good alternatives to tamarind paste are pomegranate molasses, amchoor powder, rice vinegar or simply a blend of lime juice and brown sugar.Botanical name Tamarindus indica ▪ Family name Fabaceae What can I use instead of tamarind paste? Normally tamarind paste and tamarind concentrate are the same product. Read below to learn how to make it step-by-step.Īre tamarind paste and tamarind concentrate the same thing? Many recipe books will direct you to make your own tamarind water, to ensure that you are using the same concentration of tamarind as the chef. Tamarind water is made by soaking tamarind pulp in boiling water before straining through a sieve and storing the liquid. What is tamarind water and how to make it? Nam Phrik Kapi - an all-purpose Thai sauce.Iranian tamarind recipe: Yasmin Khan's Bandari Fishcakes with a Tamarind and Date Sauce.Indian tamarind recipe: Goan Roast Cauliflower & Green Bean Curry.Try cooking with tamarind in these recipes: Tamarind is used throughout southeast Asia in curries, Indian cuisine and even in a Mexican drink called Agua de Tamarindo. However, if tamarind is the main flavour in your dish, homemade tamarind water has a much fresher taste. Tamarind paste is much more convenient and quicker to use as you can easily spoon it from the jar directly into your dish. Instead it is commonly used to make tamarind water before adding it to a recipe. Tamarind pulp is rarely used in cooking unless diluted. Should I use tamarind paste or tamarind pulp? It is also known as tamarind concentrate or ‘cooking tamarind’ and is packaged in small plastic tubs similar to peanut butter. The amount the tamarind pulp is diluted varies between brands, so when c ooking from a recipe add the paste slowly and taste as you go because the chef may be using a different brand. Tamarind paste is made by diluting tamarind pulp with water, into a pre-mixed solution ready for cooking. Tamarind pulp is made from the citrussy flesh inside the tamarind pod - which grow on trees like the image above. Storebought tamarind concentrate or paste might do the job but its not as fruity and sour as the stuff you can easily make from scratch. The pods grow on trees which are native to tropical Africa, but are now also cultivated around the world in tropical climates such as India and Central America. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit. The brown-red fleshy pulp has a sticky, date-like consistency with distinctively tart flavour and sweet date aroma. Step 1 Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. Tamarind is a fruit related to peanuts and chickpeas.
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