Spice Curry House

Tamarind

Botanical name: Tamarindus Indica

History: The literal translation of the word Tamarind is “date of India ”.  Thought to be native to East Africa, it is extensively grown in India and anywhere where particularly sour flavours are required – ie the West Indies and

Cultivation: Semi evergreen tropical tree grows to 30 metres high and has long drooping branches.  Very attractive yellow flowers and large 20-25cm long fruit pods.  The pulp surrounding the seeds is high in Tartaric acid which accounts for its use as souring agent.

Aroma and Flavour: Very little aroma but the sharp sour flavour makes up for it.

Culinary Use:  In the west, many people substitute lemon juice for tamarind but if you know the rich subtle flavour, you will easily be able to tell the difference.  Often sold as a block or as a concentrate, it is a standard ingredient in

Medicinal and other use: Popular as a laxative and for tummy upsets.  It is antiseptic and used for eye baths and for the treatment of ulcers.  Over ripe fruit is excellent as a brass and copper cleaner.

Fresh Tamarind - more often than not, you buy it in a block of compressed fruit