Also Known as
A cooking ingredient made from the tropical tamarind fruit, which is used as a seasoning for meat, chutney, curry dishes. The fruit is large brown pod, which contains small seeds and a brown pulp with a sweet-sour flavor. The fruit is boiled and pulp is extracted from the pods and used in sauces, desserts and preserves. It has an acidic flavor somewhat like lemon juice.
How to Select
It is available in cans as a paste, in jars of concentrated pulp. Though, it's always easy and convenient to get the whole dried pods and make the pulp at home.
· Tamarind pulp is an important ingredient in Worcestershire sauce and is used as a flavoring in many East Indian and Middle Eastern dishes
· It is also used as a spice in curries, for which purpose it is particularly popular in parts of India.
· When separated from the shell and seeds, the mature, brown sticky pulp can be made into chutney. The tamarind chutney made with jaggery and cumin seeds is a tasty accompaniment with samosas or pakodas.
· One of the primary souring agents in Thai cooking, imparting a delicious fruity tartness to soups, salads, stir-fries and sauces.
· Sour tamarind is used as a souring agent that adds a pleasant fruity taste. Like lime juice, it also tenderizes.
How to Store
Tamarind pulp is best stored in the refrigerator and can be kept upto 6 months.
· Tamarind is a rich source of vitamins, fiber, potassium, magnesium and other nutrients necessary for good health.
· Tamarind is a good source of antioxidants that fight against cancer and also contains carotenes, vitamin C, flavonoids and the B-vitamins
· Being rich in vitamin C cures scurvy.
· It is beneficial for treating fevers.
· Pulp of the fruit is useful remedy for vomiting, flatulence, constipation and indigestion.
· An infusion of the pulp prepared by softening it in water is particularly good for lack of appetite and lack of inclination for food intake.