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try all these ingredients in tsp-sized
packs! |
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tamarind
origin: India
Dried tamarind pulp from the hard pods of the tamarind tree pressed into a block. Tamarind has a delicious fruity, sweet and sour flavour that is very good added as a souring agent to curry, soup or dressings.
uses: Add a splash of tamarind paste to a curry or use as a base for a delicious dressing for grilled meats.
For more information on tamarind, scroll further down....recipe kits: malay beef rendang, massaman beef curry, thai yellow curry
The Best Everyday Use for Tamarind:
Make Tamarind Chutney - use tamarind powder or the block of dried tamarind to make an easy chutney that's fantastic with curry or even cold meats
>Spice Notes
origin: India
Dried tamarind pulp from the hard pods of the tamarind tree pressed into a block. Tamarind has a delicious fruity, sweet and sour flavour that is very good added as a souring agent to curry, soup or dressings. Tamarind also has preservative properties and is very good in marinades where the paste has a tenderizing effect. Tamarind is used to make a refreshing drink in parts of Africa.To use the pulp, break off a piece and place in a small container or cup. Pour over enough boiling water to cover then leave to soften in the heat. Press the pulp with a fork to break it up then pour the resulting rather unattractive-looking brown paste through a sieve, rubbing the pulp to extract every last bit of flavour. This liquid can then be added as required to your food.
uses:
Add a splash of tamarind paste to a curry or use as a base for a delicious dressing for grilled meats. Add chilli, ginger and garlic to tamarind paste and use as a marinade for barbeque meats, particularly pork. Make a cool drink using tamarind paste, water and a pinch of sugar or honey to sweeten