Tamarind

What Is Tamarind?

Tamarind (Tamarindus indica) is the sour-sweet fruit pulp inside the brown pods of the tropical tamarind tree. A fruit of a plant from the legume family, it is used as a sherbet, drink, sour sauce, and spice in many of the world's cuisines.

In Turkey it is known especially in traditional sherbet-making (tamarind sherbet); in Far Eastern, Indian, and Latin American cuisines it is a fundamental ingredient that gives dishes sourness. It is sold in block, paste, and concentrate forms.

Nutritional Values of Tamarind

Tamarind pulp contains approximately 239 kcal of energy, 62.5 g of carbohydrate, and 5.1 g of fiber per 100 grams; it is also rich in potassium and magnesium. Despite its sourness, its natural sugar content is high.

What Are the Benefits of Tamarind?

With its fiber, potassium, and magnesium content, tamarind can be considered part of a balanced diet; it is traditionally consumed as a refreshing sherbet and sourness element. In sherbet form, calories increase since sugar is added.

This information is general; tamarind is a food, not a substitute for medical treatment.

How to Choose Tamarind?

Quality tamarind paste/block is dark brown, moist-sticky, and has a distinct sour smell; dried-out products that have lost their smell or have excessive added sugar should be avoided.

• Paste/block should be dark brown, moist, and sticky
• Should give a distinct sour-fruity smell
• Seedless “tamarind paste/concentrate” provides practical use

How to Store Tamarind?

Tamarind paste and concentrate keep for months in the refrigerator; the dry block form can be stored longer in a cool, dry place. Its high acid and sugar content is a natural preservative.

Using Tamarind in the Kitchen

In Turkey tamarind is used mostly as a sherbet; in world cuisines it is used as a sour base in pad thai, curry dishes, and sour sauces. The block is dissolved in water and strained to obtain a concentrated liquid.

How Is Tamarind Sherbet Made?

The tamarind block is softened in hot water and mashed, the seeds and fibers are strained out; the resulting sour liquid is sweetened with sugar and served chilled as a refreshing sherbet.

How Is Tamarind Used in Dishes?

Tamarind concentrate dissolved in water is added in small amounts to curry dishes, pad thai, and sour sauces to add a balanced, fruity sourness.

Which Recipes Use Tamarind?

Tamarind sherbet, pad thai, Indian curries, sour soups, and chutney are the best-known uses of tamarind.

Frequently Asked Questions

Are tamarind and demirhindi the same thing?

Yes; “tamarind” is the English and international name for demirhindi and refers to the same fruit.

What does tamarind sherbet taste like?

It has a sweet-sour, mildly fruity, and refreshing flavor; it carries a sourness reminiscent of rosehip and cranberry sherbet.

Is the tamarind seed edible?

No; the hard seeds are not eaten, the fruit pulp is passed through water and strained to separate it from the seeds and fibers.

Where is tamarind sold?

It can be found in herbalist shops, world-cuisine sections of large supermarkets, and spice shops in block, paste, or concentrate form.

Is tamarind used instead of sour sauce?

Yes; tamarind, dissolved in water and strained, is used as an alternative to lemon and vinegar to add a fruity sourness to dishes.