Tamarind

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This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, or tell me)

Tamarind (Tamarindus indica) produces pod-like fruit, which is edible but very sour. Stronger than lemon, but lemon can be a decent replacement in recipes.


Now often sold as paste.

If you have the fried pods, you would soak them in water to extract the taste.


Used to flavour various dishes. Also used in desserts, as a jam, blended into juices.

Also used in Worcestershire sauce.