Sweet and tangy, tamarind is one of the widely used spice-condiments found in every South-Asian kitchen! Tamarind is a very large tree with long, heavy drooping branches, and dense foliage. Completely grown-up tree might reach up to 80 feet in height. During each season, the tree bears curved fruit pods in abundance covering all over its branches. Each pod has hard outer shell encasing deep brown soft pulp enveloping around 2-10 hard dark-brown seeds. Its pulp and seeds held together by extensive fiber network. Botanically, the tree is among the large tropical trees belonging to the family of Fabaceae, in the genus:Tamarindus. Scientific name: Tamarindus indica. Tamarinds are evergreen tropical trees native to Africa. They grow throughout tropical and subtropical regions of Africa, South Asia, South America and Caribbean islands for their fruits. Health benefits of Tamarind
Medicinal uses of Tamarind
Selection and storage
Culinary uses
same purpose. One may also use paring knife to separate seeds. In general, a small portion of the pulp is soaked in half a cup of warm water for about 10 minutes. Swirl the pulp with your fingers so that it is dissolved evenly in water to prepare a thin sauce. Strain the juice through a filter or thin cloth sieve before use in cooking. Here are some serving tips:
Safety profileTamarind has no known reported cases of allergic or toxicity, and may be safely used in pregnancy and in nursing mothers. (Medical disclaimer: The information and reference guides on this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.) |
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