The ripe fruit is also added to a wide range of chutneys. Paste, concentrate, or extract: Ripe fruit in a more user-friendly form, these can be bought from the store or made at home.
To do it yourself, soak the tamarind pulp in hot water, remove the fibers and seeds, and squeeze to extract the dark, smooth paste. It has a long shelf life when refrigerated and acts as a souring agent in meat and vegetarian curries and as a natural coolant for the body. Chutney: Store-bought tamarind chutney or sauce should not be confused with paste or concentrate as it comes already sweetened and seasoned.
Powder: When added to candies, beverages, and snacks, this dehydrated form of the fruit gives a much-appreciated extra punch. Raw tamarind is highly acidic and pucker-inducing. Pickle chunky pieces with tomatoes, chiles, or carrot to enjoy with Indian bread like paratha.
Grind into a thokku or chutney for a tart accompaniment to dosas and idlis. It is also a common ingredient in Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking.
It is also a key ingredient in Worcestershire sauce , contributing to the distinctive tang. Tamarind paste is from the fruit—or pods—of the tamarind tree, specifically the pulp that surrounds the seeds within the pod.
The tamarind tree is a common hardwood fruit tree that is native to Africa but now grows all over Asia and Mexico. It bears large brown pods that contain the tamarind fruit. The dark reddish-brown fruit is removed from the pods and must be separated from the seeds to become a ready-to-use cooking paste. You can make it yourself or buy it premade, but it's not expensive, and it keeps for an extensive amount of time.
Fun fact: The tamarind tree is leguminous, and it's part of the Fabaceae family. Its fruits are technically legumes. Tamarind paste is easy to use straight from the container. Because of its sour taste, whatever recipe you are making will need sugar or some kind of sweetener; when combined with sugar, tamarind gives dishes a beautiful but subtle, sweet-sour flavor. The thickness and strength of tamarind paste vary widely depending on which brand you use.
If the paste is runny, you will need to add more to achieve the right flavor. Taste-test your recipe to achieve the right sweet-sour balance, adding more paste or more sweetener until the desired flavor is reached. Tamarind paste tastes very sour, with a somewhat citrusy taste. It does have notes of smoke and caramel as well, making for a complex flavor profile. It is thick, sticky, and resembles molasses.
Tamarind paste is used in many Asian dishes, including noodle recipes, curries, sauces, and soups. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more.
Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Tamarind pulp can also be used as a metal polish.
It contains tartaric acid, which helps remove tarnish from copper and bronze. Tamarind is used as a flavoring in many dishes. It may also have medicinal properties and can be used as a tarnish remover. Tamarind is high in many nutrients. A single cup grams of the pulp contains 2 :. It also contains 6 grams of fiber, 3 grams of protein, and less than 1 gram of fat.
This comes with a total of calories. These calories almost all come from sugar — but whole fruits do typically contain a lot of natural sugar. Despite its sugar content, tamarind pulp is considered a fruit, not an added sugar. It also contains polyphenols, which are naturally occurring plant compounds that have health benefits. Many of them act as antioxidants in the body 1. Pure tamarind comes in three main forms: raw pods, pressed blocks, and concentrate. One study in hamsters with high cholesterol found that tamarind fruit extract lowered total cholesterol, LDL bad cholesterol, and triglycerides 4.
Another animal study in vivo found that the antioxidants in this fruit can help reduce oxidative damage to LDL cholesterol, which is a key driver of heart disease 1.
Tamarind pulp contains plant compounds that may protect against heart disease and oxidative damage but more research needs be conducted on human participants in order to better understand its benefits. Tamarind is also relatively high in magnesium. Magnesium has many health benefits and plays a role in more than body functions. It can also help lower blood pressure and has anti-inflammatory and antidiabetic effects. Tamarind contains a good amount of magnesium, an important mineral that plays a role in over functions in the body.
Tamarind extract contains natural compounds that have antimicrobial effects 6.
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