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Sour tamarind
Sour tamarind is available in its natural, fresh form and as a convenient paste. The fruit grows in a brown pod and has a sticky, dark brown pulp with a distinct, quite tart flavor. In many cuisines, from India and Thailand to Mexico and the Middle East, tamarind is used to add a refreshing sour note to dishes. Fresh, the pulp is often soaked and strained, while the ready-made paste is ready to use. Whether in curries, soups, chutneys, or marinades, tamarind instantly adds depth and a unique balance of acidity and savoriness to any dish.
Availability sour tamarind
Origin
Tamarind originated in tropical Africa, where it is native. From there, it spread centuries ago to India, Southeast Asia, and later to Central and South America. This journey across the continents has given tamarind a permanent place in countless cuisines: from Indian curries and Thai soups to Mexican sauces and Caribbean drinks.
THAILAND
How to store
Tamarind keeps well in the pod. Store the pods in a cool, dry place, out of direct sunlight. This way, they’ll keep for several weeks.
How to eat
With fresh tamarind, you first remove the hard, brown husk and the stringy threads surrounding the pulp. The sticky pulp is then soaked in warm water, usually for 10–20 minutes. Then, you squeeze or rub the pulp to release its flavor. Using a sieve, you remove the seeds and fibers, leaving a smooth, tangy tamarind water or paste that you can use directly in dishes.
Tamarind paste is ready-made and therefore very practical. You don’t need to soak or strain the pulp: a small spoonful of paste can be added directly to curries, soups, sauces, or marinades.
