The tamarind pulp can be substituted in recipes that call for tamarind to be soaked and made into a pulp. Mix 3 tbsp tamarind paste with 3 tbsp sesame oil, 1 tsp fish sauce, 1 tsp soy sauce, the juice of lime and 1 tbsp honey. The Tamarind pulp can be stored in the refrigerator for months. Its advisable to store the tamarind pulp in a glass or a ceramic jar, the one that does not react. # Do not store the tamarind in metal containers as it might react. NOTE: If you think there are lots of bits and pieces of fibre or seeds after cooking, strain the tamarind puree in a colander with wide holes.
#TAMARIND PASTE USES FREE#
The blending will work only if the tamarind mixture is free of seeds and fibre.
Blend to a puree and bottle it and use it as required. Wait for the tamarind mixture to cool slightly. After 15 minutes, remove from heat and wait for the pressure to release naturally. Take a pressure cooker and add in the cleaned tamarind and water.
NOTE: Try to buy already cleaned tamarind that has very few fiber and seeds. Try removing the seeds and the thick fiber. Take the tamarind and break the tamarind block into bits. I like to remove the seeds before cooking as it makes for storage after cooking easier. We need to remove the seeds and the hard fibre before making the pulp. Tamarind Block bought from shops usually comes along with the seed. The seed and its extracts can be used in the food processing industry, as an adhesive in the plywood industry and in the tanning industry due to the high tannin content in the seed testa. Thai Dancer Tamarind Paste contains no fruit kernels and is ideally suited for the preparation of sauces (often combined with mango) for grilled dishes and as a. Its worth the effort and can come in handy in everyday cooking. Tamarind seed kernel powder (TKP) is a major industrial product, which is used in the sizing of textile, paper and jute. Use it to add a sour, tart flavor to chutneys, curries. Making Homemade tamarind paste is very easy and has a very long shelf life. Pure Indian Foods Organic Tamarind Paste is made from the concentrated fruit of the tamarind tree. Its one of the main souring agents that is used in a lot of recipes.
Storage In all processed forms tamarind keeps almost indefinitely.Ĭlick here for more information on tamarind.Tamarind paste is a very common ingredient in South Indian Cooking. Tamarind can even be used to clean copper and brass, a common practice in colonial times. It is also an antiseptic and used in eye baths and for the treatment of ulcers. Other uses Tamarind is used as a laxative and for stomach upsets. It is also an essential ingredient in many condiments including Worcestershire sauce. In the Middle East and the West Indies tamarind juice is used in drinks. Tamarind paste is a very common ingredient in certain Asian foods, particularly Thai dishes, and is also something that you can prepare at home quite easily. Tamarind gives many hot south Indian dishes such as Goan vindaloo and Gujarati vegetable stews their characteristic sourness. Plus, its super easy to make Simply mix equal parts lemon juice and sugar, and youre good to go. It has a similar tart and acidic flavor, which makes it perfect for use in sauces, marinades, and dressings. The taste is sour with an underlying astringency.Ĭulinary uses Tamarind is a standard ingredient throughout India and Southeast Asia in curries, chutneys, lentil and bean dishes, and the famous hot and sour soups of the region. Lemon Juice and White Sugar A mix of lemon juice and sugar is a great substitute for tamarind. Taste and aroma Tamarind has little smell. Further processing results in tamarind paste and concentrate. Harvesting The tamarind pods are dried and the fruit is extracted from the brittle outer shell of the pod and pressed into flat cakes. Major producers India, Southeast Asia, West Indies The pulp has a high tartaric acid content which accounts for its wide use as a souring agent. The long, rust-coloured pods contain a dark brown, sticky, and very fibrous pulp surrounding the seeds. Tamarind trees can remain productive for up to 200 years. Tamarind is obtained from the bean-like pods of the tamarind tree. Botanical name Tamarindus indica ▪ Family name Fabaceae
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