The brittle, dark brown pod of the tamarind tree, a tall shade tree, contains a sour fleshy pulp, which adds a pungent, sour, lemony sourness to many dishes that gives a tremendous lift to the dish, as are kokum and pomegranate seeds. The Tamarind seeds pods look like wide beans and as they ripen, their sour green flesh turns a chocolate colour. It remains sour but picks up a hint of sweetness.
Packets of pulp usually contain the seeds and fibres. To make tamarind juice, measure the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fibre and any skin.
Noticeably, it is a principal ingredient of Worcestershire Sauce.
Susan :)
The brittle, dark brown pod of the tamarind tree, a tall shade tree, contains a sour fleshy pulp, which adds a pungent, sour, lemony sourness to many dishes that gives a tremendous lift to the dish, as are kokum and pomegranate seeds. The Tamarind seeds pods look like wide beans and as they ripen, their sour green flesh turns a chocolate colour. It remains sour but picks up a hint of sweetness.
Packets of pulp usually contain the seeds and fibres. To make tamarind juice, measure the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fibre and any skin.
Noticeably, it is a principal ingredient of Worcestershire Sauce.
Susan :)
only other thing i know is it is too much used for low carb dishes