Sweet and sour - tamarind in the kitchen and beyond

1
Sweet and sour - Tamarind in the kitchen and
beyond
2
Ever heard of the Indian date? The edible one,
not the one you go on to socialise. Well, thats
what tamar hindi derived from Arabic means. This
was romanised to tamarind and is the condiment
that no south Indian meal, worth its salt, can be
complete without. Today, India is the largest
producer of tamarind, but this leguminous plant
was originally indigenous to tropical Africa.
Asian tamarind trees produce longer pods than
their African cousins each pod has 12 seeds
whereas the African and West Indian varieties
have short pods with only six seeds. The fruit
are edible though the green pulp of the raw fruit
is almost impossibly sour. As tamarind fruits
ripen they get softer, a rich brown and acquire
their hallmark tangy- sweet taste.
3
Tamarind pulp from the ripened fruit is used
extensively to flavour foods in Indian cuisine.
It is also used across the Middle East, the
Levant and Africa in meat based stews, mostly
combined with dried fruit to add more sweetness
to the tang. Across the world it is used
varyingly in cooking sorbets, ice creams, snacks
and even in Worcestershire sauce. Cooking and
culinary methods and ingredients have evolved
over generations of human civilization, as much
for the pleasure of taste as for the benefits
they bestow. Tamarind is no exception.
4
Good digestive Tamarind has sizeable
quantities of malic acid and tartaric acid and
potassium bitartrate. Its sticky pulp is a rich
source of fibre- 100gms of the fruit has 13
fibre. This increase bulk in food and adds to
good digestion and bowel movements. The fibre
also protects the colon mucus membranes. It is a
mild laxative and a natural one. Good for nausea
and biliousness Who hasnt heard of this
stereotype the expectant mother popping a
small ball of ripe tamarind into her mouth to
fight nausea? Tamarind encourages the production
of the digestive juice, bile, and encourages
digestion. Its unique sweet-sour taste is great
for fighting nausea. In fact, a piece of ripe
tamarind in the mouth is indigenously used for
fighting motion sickness- it is cheap and
effective.
5
Rich source of essential minerals and vitamins
Tamarind is a good source of potassium, calcium,
iron, zinc and magnesium. It is rich in vitamins
like thiamine, Vitamins A and C, folic acid,
niacin, among others. All these are essential for
the body to function optimally. For example,
potassium is an important constituent of fluids
in the cell and the body in general. It helps
maintain the heart rate and blood pressure. Iron
is essential for the production of red blood
cells. Anti- oxidant properties The tartaric
acid in tamarind is a rich anti-oxidant. It is
also good protection for the heart and controls
harmful LDL cholesterol levels.
6
Folk Medicine Tamarind is used in poultices
applied to the forehead of a person suffering
from fever in many Southeast Asian countries.
Flowers and leaves of the tamarind tree can be
added to the pulp to and applied to swollen
joints for pain relief. Beauty secret The
pulp of tamarind is used in hair and skin care.
It is used to lighten skin tone and is ideal for
oily skin. It is considered a great exfoliator.
Mix one teaspoon of tamarind pulp with ½ a
teaspoon of turmeric and a teaspoon of honey.
Apply on the face and wash off after 15 minutes.
This takes care of tan, skin blemishes and is
good for a smooth and even skin tone.
7
Shine brighter Traditionally, Indians have
always used tamarind pulp to clean articles
including jewellery, made of silver. The acidic
content of tamarind is good for removing the
tarnish from metal objects made of brass, silver
and copper which tarnish when they react with the
oxygen and moisture in the air or when they come
into contact with water. Too much of a good
thing Tamarind is highly acidic and over use is
likely to damage tooth enamel. It can also cause
stomach acidity and acid reflux if used
excessively.
8
Dried tamarind is available throughout the year.
Gently squeeze the packs to see if the tamarind
is soft if you are buying the packaged variety.
Too many seeds mean too little pulp, so beware
the lumpy package. Tamarind in deep brown shades
is preferable as it lends a rich colour to the
dish being cooked and tends to stay fresh longer.
Ripe tamarind is not just attractive to
humans it attracts insects too. So, take care to
check for pest ridden products. Choose a good
brand to avoid that grit and insect pests.
Concentrates and ready to use pulp are also
available.

9
Thank You...