Tamarind

Common Name: Tamarind
Genus Species: Tamarindus indica
Family: Fabaceae
Origin: East Africa
Cultivated: India, Southeast Asian, West Indies

In India, Thailand, Cambodia, Southern Europe and Latin America, tamarind is a popular cooking and condiment flavor. The tree originated in Africa, but now it is cultivated mainly in South India and in the Caribbean.

A flavouring agent made from the leaf and fruit of the tamarind tree. The fruit is shaped like a long bean, inside which is a sour pulp. The pulp can be pressed to form a 'cake' or processed to make a paste. Small pieces of tamarind cake can be broken off and infused to create an acidic liquid flavouring used in Asian and Caribbean cooking. The sour fruit pulp contains tartaric acid; its taste goes well with meat and vegetable dishes, and it is used in marinades, vindaloos, curries, chutneys and Worcestershire sauce.

Tamarind is also used in drinks and in refreshing confectionary preparations. Tamarind juice is also available and some Asian supermarkets may sell tamarind pods, which can be eaten raw.