Description
Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and taste. It is available as a pressed fibrous slab, or as a jamlike bottled concentrate, and some Indian shops carry the dried pods.
Bouquet: a slightly fruity aroma.
Flavour: a refreshing sour taste
Preparation and Storage
If using the tamarind slab, steep a little in hot water for ten minutes, mash into a paste and pass through a sieve. The fine pulp and juice will go through, leaving behind the fibrous husk. Tamarind slabs and paste store well and will last for up to a year. Tamarind pods will last indefinitely as they require maceration to release their juice.
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