Using Tamarind in Indian Cooking
Tamarind has a tangy sour flavour that make your mouth tingle. It comes from the fruit pulp of a tree native to India where the fruit hangs down in brown pods. Each pod contains a sticky brown pulp and stones.
The pulp has a very acidic, fruity, sour flavour that adds a tartness to dishes and is commonly used to make chutneys and pickles.
Tamarind can be brought as a hard block of the pulp which needs to be rehydrated in hot water or as a concentrate which is black in colour or as a lighter paste. I prefer to use the blocks as I think you get the real tamarind flavour which doesn't always come through from the jar products.
It can also be used as a natural laxative.
Tamarind is used in Indian cooking particularly for chutneys, dips and sauces as well as being used to flavour sauces. The tangy flavour is unique and delicious.Back to Cooking guides