Tamarind info Cooking Tips
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Tamarind info Tips and Information|
Tamarind info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.
Most indians remember eating tamarind pulp with childhood friends hidden away from disapproving adults on hot lazy afternoons. Its sour sweetness is all the more tasty with a sprinkling of coarse salt. Children mercilessly stone the tree to get the fruit. In the hot summer months balls of tamarind are laid out to dry in the sun especially in central and southern India where the fruit is grown. The dried balls are stored for use through the year in earthen jars and bits are broken off as and when required. Tamarind is sometimes known as the indian date. In Hindu mythology tamarind is associated with the wedding of the Hindu God Krishna which is celebrated by a feast in November.
how it grows
The tamarind tree is an evergreen which grows to a height of 20m (70ft). It has small oval leaves and bears pods which are runnerbean shaped with flowers in May and fruits in October to November. India exports a few thousand tonnes of tamarind to Wfft Asia Europe and the USA each year
appearance and taste
The tamarind pod is crescent shaped and brown with a thin brittle shell. It grows up to 10cm long and contains a fleshy pulp held together by a fibrous husk. Within this pulp are squarish dark brown shiny seeds. It is the pulp that is used as a flavouring for its sweet sour fruity aroma and taste.
buying and storing
It is available as a pressed fibrous slab or as a jamlike bottled concentrate. To make tamarind extract soak a little of the tamarind slab in warm water. Once it gets mushy mix it into a paste and pass it through a sieve. The fine pulp and juice will go through leaving behind the fibrous husk. If all this seems too time consuming just buy a jar of the concentrate. Tamarind slabs and paste store well and will last for up to a year. The pods are also available in some indian shops.
medicinal and other uses
According to Ayurvedic beliefs tamarind is considered a mild laxative and digestive. It is used to treat bronchial disorders and gargling with tamarind water is recommended for a sore throat. The seeds are crushed to produce a starch used for jute and cotton yams The leaves are used to produce red and yellow dyes. Tamarind is an excellent brass polisher. Take a handful of tamarind sprinkle on some salt wet it and nub the objen to be polished. The brass will gleam like gold.
Yoghurt and tamarind are the 2 main souring agents used in indian cookery. Tamarind is used a lot in south indian and Guiarati lentil dishes in sweet chutneys and in curries. The extract is also used to flavour rice. Tamarind contains pectin which is used in the manufanuring process of commercially produced jams.
We truly hope you will like these Tamarind info tips, and make a great use of Tamarind info.
By the way, you should check out these great books related to Tamarind info!
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