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

Tamarind

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 tree is large, spreading tree, having very small, deep-green leaves.

Tamarind is a long curved, brown, tropical seed pod with a fruity sweet pulp. Tamarind pulp contains tartaric acid 5%, citric acid 4%, malic and acetic acids, tartaric of potassium 8%, inverts sugar 25 to 40%, gum and pectin.

It would have been the Arabs who first brought tamarind across the Persian Gulf from India, influencing the cooking of the southeast of Iran, the Gulf region, and Egypt.

Some of the best recipes using tamarind are found in the coastal regions of the Gulf, where it is often married with fenugreek, turmeric, or curry powder in delicious fish dishes, echoing the flavors of India.

Tamarind is also popular in Mexico and the Spanish-speaking Caribbean, where it’s used to flavor sauces, candies, and drinks. Tamarind