Wet Tamarind Slab 200g pouch
Tamarind gives the sour flavour typical of Indian curries and sweet and sour mixes. This is partly prepared Tamarind. Seeds and skins have been removed but requires straining through a sieve. Alternatively use our fully prepared Tamarind Paste in our Spices section.
Tamarind has the botanical name Tamarindus Indicaand is a member of the plant family: Leguminosae. Believed to originate in East Africa, tamarind now grows extensively throughout the Indian subcontinent, Southeast Asia and the West Indies. Tamarind means ‘date of India’ In Hindu mythology, tamarind is associated with the wedding of the god Krishna which is celebrated by a feast in November. In Victorian times, the British in Goa kept a tamarind in one ear when venturing into the native quarter to keep themselves free from harassment because the locals believed the fresh pods were inhabited by malevolent demons. This earned the colonials the nickname ‘Lugimlee’ or ‘tamarind heads’ and it has stuck to this day.
Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and sharp refreshing taste. It is available as a pressed solid slab of the tamarind fruits or as a jamlike concentrated paste and some Indian shops carry the dried pods.
Available in 200g bags.
Preparation and StorageIf using the tamarind slab, steep a little in boiling water for ten-fifteen minutes, mash into a paste and pass through a sieve. The fine pulp and juice will go through, leaving behind the fibrous husk. Tamarind slabs and paste store well and will last for up to a year. Tamarind pods will last indefinitely as they require maceration to release their juice.
Culinary UsesUsually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavour is more authentic than vinegar or lemon juice. It may be used to flavour pulse dishes, rice dishes, or as an ingredient in sauces and side dishes for pork, fowl and fish. Tamarind contains pectin which is used in the manufacturing process of commercially produced jams, so it is a natural ingredient in many jams, jellies, fruit drinks, and is vital to Worcestershire sauce. In India, the ground seed is used in cakes. A refreshing drink made from tamarind syrup and either sparkling water or lemonade which is quite popular in the Middle East.
IngredientsPressed Tamarind Fruit
Nutrition / Allergen InformationSuitable for vegetarians
Gluten Free
