Tamarind is a maple tree, scientifically known as Tamarindus indica.

 

The tree is native to Africa but also grows in India, Pakistan, and other tropical areas. The tree produces bean pods filled with seeds and surrounded by fibrous pulp. At a young age, the pulp is green and sour. As it ripens, the same pulp becomes paste-like and more sweet-sour. Tamarind is also known as the date of India. It is widely used for cooking in Southeast Asia, the Middle East, and the Caribbean. Tamarind pulp is used in sauces, chutneys, drinks, marinades, and desserts. The pulp is also one of the ingredients of Worcestershire sauce.

 

Tamarind has been used as a source of traditional medicine. As a drink, it is used to treat diarrhea, constipation, fever, and ulcer. The bark leaves can heal the wound. The polyphenols in tamarind have antioxidant and anti-inflammatory traits. These can protect against diseases such as heart disease, cancer, and diabetes. The extract from the seed can lower the blood sugar, and the pulp can reduce body weight. It is also beneficial for people with fatty liver. 

 

Tamarind Storage Options

 

Try storing the pods in a cool, dark place at room temperature. Later, while opening, wrap store pods tightly and place them in a refrigerator. By this, it can last up to three months. Now, cut off the useless portion with a razor-sharp knife. Wrap them well and place them in the freezer. 

 

Tamarind Pulp

 

Tamarind pulp is a thick extract made from tamarind. To get the pulp, you need to soak the tamarind pods in warm water for around 15-20 minutes. Wait for them to turn soft and then mash them with your hand. Remove the black seeds as well as the fibrous part. The final extracted pulp can be used to give sour flavor in various dishes.

 

Tamarind Paste 

 

The tamarind paste is produced from a sour, dark, sticky fruit that flourishes in a pod on a tamarind tree. It is also used to make dessert, candy, and various delicious dishes. 

Indian curries also use tamarind. It is also a traditional ingredient in Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. It is also a key element in Worcestershire sauce, contributing to the distinctive tang.

 

Tamarind Chutney

 

Tamarind Chutney is also known as Imli chutney (Imli is the Hindi word for tamarind). Tamarind chutney is a spiced, luscious, and tangy sauce toiled with Indian chaat snacks or fried snacks like samosa, kachori, or pagoda.

 

Tamarind can be used in various dishes, and you can easily make it at your home. If you don’t have it, you can order it from an online Indian grocery store. Check out some delicious recipes of tamarind that you can make for your friends and family. 

 

Tamarind Rice

 

A sour and spiced rice recipe largely prepared in the south Indian state, such as Tamil Nadu. The dish is specially cooked in Hindu temples and served as prasad to the devotees. It is mainly prepared during the festive season. The tamarind rice can be cooked by mixing spice and tamarind with cooked rice. 

 

Rasam

 

It is a staple South Indian dish made from tamarind, spices, herbs, fruits, and vegetables. The word is derived from the word ‘rasa’ meaning juice. It is mostly served with rice but can also be served as a soup. The soup is said to have a lot of medicinal values as it is made of spices. 

 

Mirch ka Salan

 

Mirchi Ka Salan or curried chili peppers is a pleasing, complex dish originally from Hyderabad, but enjoyed all over the country. Large green chilies are cooked in tamarind, peanuts, and spices which instead of increasing the spice, works well to create a rich blend of tastes.

 

Tamarind Prawns

 

Assam prawn is a typical Peranakan dish that is pleasing and appetizing. These tamarind prawns are cooked in a sour and sweet sauce until it is reduced to create caramelized gravy.

 

The sweet, sour, and spicy flavors of tamarind pair so well with the shrimp.