Tamarind: Difference between revisions
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(Created page with "{{stub}} Tamarind ({{latinname|Tamarindus indica}}) produces pod-like fruit. Though often sold as paste, which is sour. Stronger than lemon, but lemon can be a decent repl...") |
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Tamarind ({{latinname|Tamarindus indica}}) produces pod-like fruit. | Tamarind ({{latinname|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. | |||
If you have the fried pods, you would soak them in water to extract the taste | |||
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https://en.wikipedia.org/wiki/Tamarind#Culinary_uses | https://en.wikipedia.org/wiki/Tamarind#Culinary_uses | ||
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[[Category:Cooking]] | |||
[[Category:Herbs and spices]] | |||
Latest revision as of 18:54, 20 March 2016
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
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.