Tamis

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Tamis


Tamis is a traditional Filipino sieve used in both cooking and traditional medicine. It is a versatile tool that has been used for centuries in the Philippines and is an integral part of the country's culinary and medicinal practices.

Design and Construction[edit | edit source]

The tamis is typically made from bamboo or rattan, although modern versions may also be made from metal or plastic. It consists of a circular frame with a mesh-like structure in the middle. The mesh is designed to allow small particles to pass through while retaining larger ones, making it ideal for tasks such as straining liquids or sifting flour.

Culinary Uses[edit | edit source]

In the kitchen, the tamis is used in a variety of ways. It is often used to strain broths or sauces, removing any solid particles to create a smooth, clear liquid. It can also be used to sift dry ingredients such as flour or sugar, helping to remove any lumps and aerate the ingredients. This is particularly important in baking, where the texture of the ingredients can significantly affect the outcome of the dish.

In Filipino cuisine, the tamis is often used in the preparation of traditional dishes. For example, it is used to strain the pulp from coconut milk, which is a common ingredient in many Filipino recipes.

Medicinal Uses[edit | edit source]

In addition to its culinary uses, the tamis also has a role in traditional Filipino medicine. It is used to strain medicinal teas and decoctions, ensuring that only the liquid is consumed. This is particularly important when the medicine is made from plants or herbs, as it ensures that any solid particles are removed.

Modern Variations[edit | edit source]

While the traditional tamis is still widely used in the Philippines, there are also modern variations available. These are typically made from metal or plastic and may have a finer or coarser mesh depending on the intended use. Despite these modern variations, the traditional bamboo or rattan tamis remains popular due to its durability and the unique flavor it imparts to food.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD