Monday, January 9, 2017

Tamarind in culinary

Tamarind is another popular fruit. Native to tropical Africa, the large evergreen tamarind tree spread to India in prehistoric times and now grows in the tropical and subtropical regions of the world.

The fresh tamarind fruit pulp, which is light brown, is dried and compressed into sticky blocks that look like a mass of fruit, fiber and seeds.

Tamarind pods
It is the tart sticky pulps from the pods of the tamarind shade tree. It is a popular flavoring in Mexican and Asian foods.

The seeds are removed and the pulp needs to be mixed with a little hot water to soften. Strain before using. Tamarind adds a tart flavor and a caramel-like color to soups and stir-fries as well as some barbecue dishes.

Fish curry
Tamarind is used for its unique flavor in a number of meat and vegetable dishes. It works very well as a sauce with stuffed or sautéed onions, leeks, potatoes and eggplants, or in a dressing for shellfish. In the Gulf regions it is popular flavor in fish and shellfish dishes.
Tamarind in culinary
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