Tamarind (Tamarindus indica)
The tamarind is native to tropical East Africa and parts of Madagascar and grows wild throughout the Sudan. It was introduced into India long ago and is often considered as indigenous there too. It is extensively cultivated in tropical areas of the world. The fruit is a brown pod-like legume, which contains a soft acidic pulp and many hard-coated seeds.
The fruit pulp is edible and popular. It is used as a spice in both Asian and Latin American cuisines, and is also an important ingredient in Worcestershire sauce, HP sauce and the Jamaican Pickapeppa sauce. The hard green pulp of a young fruit is very tart and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, as a snack or in chutneys.
Tamarind is available in specialty food stores worldwide in pod form or as a paste or concentrate. It is also sold in various snack forms in Southeast Asia and in Mexico where it is dried and salted, candied and served as a cold drink. A tamarind-based sweet-and-sour sauce served over deep-fried fish is also a common dish in Central Thailand. In Singapore and Malaysia it is used to add a sweet-sour taste to gravy for fish in a dish called asam fish. In the Philippines it is used to add a sour taste in Sinigang soup.
The tamarind tree is the official plant of Santa Clara, Cuba and appears in the coat of arms of the city.
The tamarind is native to tropical East Africa and parts of Madagascar and grows wild throughout the Sudan. It was introduced into India long ago and is often considered as indigenous there too. It is extensively cultivated in tropical areas of the world. The fruit is a brown pod-like legume, which contains a soft acidic pulp and many hard-coated seeds.
The fruit pulp is edible and popular. It is used as a spice in both Asian and Latin American cuisines, and is also an important ingredient in Worcestershire sauce, HP sauce and the Jamaican Pickapeppa sauce. The hard green pulp of a young fruit is very tart and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, as a snack or in chutneys.
Tamarind is available in specialty food stores worldwide in pod form or as a paste or concentrate. It is also sold in various snack forms in Southeast Asia and in Mexico where it is dried and salted, candied and served as a cold drink. A tamarind-based sweet-and-sour sauce served over deep-fried fish is also a common dish in Central Thailand. In Singapore and Malaysia it is used to add a sweet-sour taste to gravy for fish in a dish called asam fish. In the Philippines it is used to add a sour taste in Sinigang soup.The tamarind tree is the official plant of Santa Clara, Cuba and appears in the coat of arms of the city.
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