Tamarind
Posted on 04. Jan, 2010 by grace in Ingredients
Tamarind
Courtesy of Asian Restaurant News
Native to tropical climates, tamarind is so widely used throughout Asia that it has acquired the common name asam, meaning “acid.” When unripe, the shell is greenish brown and is closely attached to the pale flesh. It is in this unripe state that tamarind is used in sinigang, a category of sour soupy dishes popular in the Philippines. When ripe, the shell is reddish brown and more easily separated from the pulp, which becomes rich brown and sweeter, though still acidic. The pulp surrounds large, shiny brown seeds and a few strong fibers run the length of the pod between the pulp and its fruity acidity combining well with sugar, chili and other flavors.
Tamarind is said to cool the system and cleanse the blood. The pulp, rich in vitamins and minerals, is used in Chinese medicine. The bark treats asthma, and a paste made from the leaves or the seeds is used to treat boils. The flowers are said to reduce blood pressure.
Related Articles
Connect with us!
One Response to “Tamarind”