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Most people are familiar with the dark brown, sour, fleshy pulp
of tamarind, the large seed and fruit of the tropical plant with
the same name. This tree native is to Asia, Africa and Latin America.
Tamarind (Imli) is widely used in India in chutneys and curries,
as well as ingredient of different sauces for fish and rice. Tamarind
is also one of the main ingredients in dishes such as:
• Jaggery Tamarind Cumin Candy
• Peanut Jaggery Chutney
• Cucumber and Yogurt Salad (Khira raita)
• Tomato Rasam
• Chana Dal-Roasted (Dalia)
• Scrumptious Subjis (Bengaluru Vankaya Kurma) |
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Tamarind as spice is edible and with a characteristic sour and
acid flavor that mixes well with Chinese and Japanese cuisine.
Tamarind spice is made from the pressing the pulp of pods to produce
a chocolate-colored acidic component, although it is also sold
dried or as dried sticky pod seeds.
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