Key Ingredient
KEY INGREDIENT: TAMARIND
Although tamarind made its name in the West as an integral part of Worcestershire sauce, its use in cultures from India to Africa is much more significant.
Its unique, tart flavor is used much like lemon juice to enhance both savory and sweet dishes. It is found in East Indian dishes with lentils, curries and chutneys; Middle Eastern marinated lamb dishes and in Southeast Asian soups. Tangy tamarind juice is also a popular refreshing drink, along with tamarind candy.
The basics: Tamarind, also known as Indian date, is the fruit of a large evergreen tree native to parts of Africa and Asia. Large brown pods averaging 5 inches in length house a fruity pulp and seed. The pulp contains very high amounts of citric acid, which accounts for its tangy flavor.
The taste and texture have been compared to tart puréed prunes. Tamarind pods are dried and the pulp is removed and made into compressed bricks, syrups or jelly-like concentrates.
Selecting: Dried pods are available from time to time at specialty markets or Chinatown. The pulp is very sticky, however, and a bit difficult to work with. Tamarind bricks or bottled concentrates are more convenient.
Storing: Dried pods and concentrates store well and can last quite awhile. Refrigerate or freeze tamarind bricks for the best shelf life.
Use: Dried pods need to be macerated in water to release their juice. Tamarind bricks will also need to be steeped in hot water for about 10 minutes before mashing. The mashed pulp should then be passed through a fine sieve to remove the seeds and any tough fibers. Bottled syrups can be used as is in sauces and marinades or diluted with water and sweetened with sugar for a unique drink.
Where to buy: Tamarind is available year-round. Whole dried pods can be found at markets such as Marukai on occasion, or look for bricks and concentrates at Asian markets such as Asian Grocery on Beretania or health food stores such as Down to Earth. Bricks are priced at $1.50 to $2.50 for 14 ounces.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
