Tamarind

Tamarind - TheRecipe.Website
Written by Gryphon
Tamarind - TheRecipe.Website

Tamarind

Tamarind – The reddish-brown pulp that surrounds the seeds inside the seed pods of the Tamarindus indica tree of Madagascar and eastern Africa is the only spice of importance to have originated on the African continent. The pulp is often formed into cakes or blocks which are typically soaked in water to form a tart infusion which is added to dishes, and it is also available as a concentrate (or syrup) and paste. It is used in a wide variety of dishes whenever an acidic note is desired, and is one of the predominant flavours in Worcestershire sauce. It is used in all types of meat and vegetable dishes in China, Southeast Asia, and India, and as a flavouring for beverages in the Caribbean and Latin America.

    • Categories: Spices
    • Tags: Spices