Tamarind is the brown-podded fruit of a tropical tree, and the sticky, fibrous pulp inside its pod has a sweet-and-sour flavor. In cooking, a thick paste made from the pulp is used; it provides the main sour flavor in sauces, soups, and drinks in Indian, Thai, and Mexican cuisines, and it was also made into a sweet drink in Ottoman cuisine. Tamarind sold in blocks is prepared by soaking it in hot water and straining it.
Tamarind does not taste like lemon or vinegar. Its sourness is strong, but it has a dried-fruit-like sweetness and a slight caramel note underneath. So it adds depth as well as sourness to a dish. When added to a sauce, it brings both sour and sweet flavors together, so extra sugar and lemon are often unnecessary. Tamarind is dark brown and also darkens a sauce; keep in mind that it may change the color of a light-colored dish.
Tamarind is sold in three forms. Whole pods are used by breaking the shells and removing the pulp inside. Compressed blocks are pressed pulp, with or without seeds, and are the most common form. The dark concentrate in a jar is ready-made paste and is much more concentrated than paste prepared from a block. Blocks and concentrate cannot be used in the same amount; a 5 ml measure of concentrate may add several times the sourness of paste made from a block. Good tamarind pulp is moist and flexible; a dried block that has become hard as a stone will soften when soaked, but its flavor may have faded.
To make paste from a block, take 30–40 g of tamarind and soak it in a 100 ml measure of hot water for 15–20 minutes. Mash the softened pulp in the water with your fingers, separating the fibers and seeds from the pulp. Press the mixture through a fine strainer with a spoon; discard the fibers and seeds left behind. The dark paste underneath, with a purée-like texture, is ready to use. Use less water for a thicker paste; if the paste is too thick, thin it with a few spoonfuls of hot water.
Tamarind paste is used in Indian cuisine in vegetable curries, sour soups, and sweet-and-sour sauces called chutneys. In Thai cuisine, it is a key ingredient in pad thai sauce and sour soups. In Mexico, it is sweetened with sugar and drunk as a cold beverage. In a home kitchen, add a few spoonfuls to a marinade for grilled meat and vegetables, a roasted vegetable dish, or a spicy sauce. Its flavor is strong, so start with a small amount and finish the sauce by tasting it.
A block of tamarind keeps for months without spoiling in a sealed container in a cool, dry cupboard. Prepared paste should be used within a few days and kept in a sealed jar in the refrigerator; if you want to store it longer, freeze it in an ice cube tray and remove cubes as needed. Refrigerate a jar of concentrate after opening. Tamarind paste is generally added to a dish around the middle of cooking; its sourness withstands heat, and its sweetness spreads through the sauce during a long cook. Make 1 batch of paste, enough for several dishes; one ice cube is a good starting amount for most pots.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.
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