The tamarind is a large evergreen tree that grows in the tropics and is widely consumed in different forms all across tropical areas of the world, from Africa to Mexico. In India it is often used in chutneys, in Thailand it is often used in Pad Thai. The dark brown fruit pods of the tamarind is used as a souring agent.
Tamarind can come fresh, ripe, dried, preserved, or canned. It has a sweet-sour flavor and is preserved for curries and chutneys.
The pulp of the fruit is edible and consumed widely in native areas. The pulp of a young tamarind fruit is used in savory dishes and for pickling.
In Western cuisine you can find tamarind in Worcestershire sauce, Pickapeppa and HP Sauce.
The Tamarind fruit is an irregularly curved brown pod, roughly 3-8 inches long.
Selecting and Buying
Preparation and Use
The tamarind pulp from an unripe fruit is used as a souring agent in some asian recipes. The ripened pulp is used to make candies, jam, sweetened drinks or sorbet.
Conserving and Storing
Tamarinds may be sundried, shelled, packed in airtight containers and stored to below 10°C for 4- 6 months.