Tamarind

Tamarind

It is a large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys;  long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp.

Salted Tamarind

Tamarind is a type of tropical fruit that is native to Africa but is now widely cultivated and consumed around the world. The fruit is known for its sweet and tangy flavor, which is often described as being both sour and savory at the same time.

Description

• Tamarind fruit is typically brown or reddish-brown in color, and has a hard, fibrous outer shell. Inside the shell, there is a soft, sticky pulp that contains the fruit's seeds.
• The pulp of the tamarind fruit is highly acidic and has a distinctively sour flavor, which makes it a popular ingredient in many cuisines, especially in Southeast Asia, South Asia, and the Middle East.

Tamarind paste

• Tamarind is also used to make a variety of sauces, pastes, and condiments, and is often used to flavor savory dishes, such as curries, stews, and soups.

Nutritional Value

• Tamarind is a good source of several essential vitamins and minerals, including vitamin C, iron, and calcium. It is also high in dietary fiber, which can help promote digestive health and prevent constipation.
• The fruit is also rich in antioxidants, which can help protect the body against damage caused by free radicals and reduce the risk of chronic diseases.

Culinary Uses

Tamarind rice or Iyengar Pulihora

• Tamarind is a versatile ingredient that can be used in a wide range of sweet and savory dishes. In Southeast Asia and South Asia, tamarind is often used to make a souring agent that is added to curries, soups, and stews.
• In Latin America, tamarind is used to make a popular drink called agua de tamarindo, which is made by mixing tamarind pulp with water and sugar.
• Tamarind is also used to make a variety of sauces and condiments, such as Worcestershire sauce, which is made with tamarind, vinegar, and other ingredients.

Cultivation

• Tamarind trees are typically grown in tropical and subtropical regions, and are commonly found in Africa, Asia, and the Caribbean. The trees are drought-tolerant and can grow in a wide range of soil types, but require warm temperatures and plenty of sunlight.
• Tamarind is harvested when the pods are ripe, which usually occurs in the fall or winter. The pods are typically cracked open to reveal the sticky pulp inside, which can then be used in a variety of culinary applications.

Facts about Tamarind

• Tamarind grows on trees that can reach a height of 40 to 60 feet.
• The tamarind tree is commonly planted in Caribbean islands as a wind-break to protect against hurricanes and strong winds.
• Tamarind thrives in tropical climates.
• South Asia and Mexico are the largest consumers and producers of tamarind.
• Ripe tamarind has a brown, brittle pod that is about 4 inches long, and it contains a pulpy interior surrounding large seeds.
• Tamarind seeds are flat and have a glossy brown appearance.
• Tamarind has a sweet and sour taste.
• Ripe tamarind is sometimes used to make candy with a spicy taste.
• In Barbados, the pulp of tamarind is used to make sweet and spicy tamarind balls found in most supermarkets.
• Ripe tamarind is also crushed to make a refreshing drink with a sweet smell.
• Ripened tamarind is eaten raw and used in desserts, jams, ice creams, sorbets, and juices.
• Tamarinds can also be eaten in their green, immature state.
• The green, unripe tamarind is slightly acidic and used for seasoning fish and meats and added to curries.
• In some countries such as Nigeria, Indonesia, and the Philippines, tamarind bark and leaves are used as medicine for stomach disorders, yellow and malarial fevers, and scurvy.
• Tamarind is high in acid, sugar, B vitamins, and calcium, which can help build strong bones.

See also

• Fruit
• Souring agent
• Sauce
• Condiment

Nutritional information on Tamarind

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs