Q on another phase1 allowance..

iVillage Member
Registered: 06-08-2003
Q on another phase1 allowance..
4
Sun, 02-15-2004 - 7:17pm
is tamarind allowed for dips/seasonings in this phase?
iVillage Member
Registered: 03-19-2003
Sun, 02-15-2004 - 7:21pm
Please explain to me what tamarind is?

Susan :)

 

iVillage Member
Registered: 06-08-2003
Sun, 02-15-2004 - 7:31pm


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.
iVillage Member
Registered: 03-19-2003
Mon, 02-16-2004 - 12:39pm
It sounds like it would be ok.

Susan :)

 

iVillage Member
Registered: 06-08-2003
Mon, 02-16-2004 - 5:22pm
i dont know about the starch and fiber

only other thing i know is it is too much used for low carb dishes