Entire Tamarind Pods

The least processed type of tamarind you should buy, entire tamarind pods are giant brown peanut-shaped fruits with pulp and seeds on the within. The pods are usually bought both in giant plastic baggage or containers.  When buying tamarind pods, Gutierrez says to “press on the tamarind pod to test if the onerous shell is crunchy and breaks simply. There shouldn’t be any fungus or mould that’s rising.” One other trick I exploit that doesn’t require urgent on the tamarind is to discover a bag with a better distribution of longer pods, because the longer pods are simpler to crack, which signifies high quality.

How and when to make use of entire tamarind pods: The pulp contained in the tamarind pods is what’s used for cooking or consuming. “In Guatemala, the place I grew up, we might peel tamarind and eat them,” says Gutierrez. “The peel, after all, is sort of a peanut peel, [but] just a little bit messier as a result of it sticks to the within of the tamarind. We might suck on the tamarind and ensure to not eat the massive seeds. The pleasure of consuming simply tamarind, like that, for me, is big.” 

Most tamarind pods bought within the US are labeled as “candy tamarind” as a result of they’re extra candy than bitter; bitter varieties are usually processed into tamarind pulp. Chongchitnant prefers utilizing candy tamarind pods for snacking fairly than cooking, since savory dishes like pad thai profit from the bitter taste of tamarind pulp. The pulp from the candy tamarind pods can be used to make selfmade candy treats like caramels or fruit leathers.

Storing entire tamarind pods: Entire, unpeeled tamarind pods could be saved within the fridge, the place they need to final for a number of weeks, in accordance with Chongchitnant. 

Tamarind Pulp

Tamarind pulp is the interior flesh of the tamarind pod, usually bought in giant, compressed blocks which can be darkish brown and both moist or dehydrated. The moist selection, which is extra extensively out there, is semi-processed with some fibers and seeds eliminated, although just a few normally stay. The dehydrated model, usually present in Indian and Center Jap shops, is a darkish brown-black coloration and comprises all fibers and seeds, making it tougher in texture however extra shelf-stable. 

How and when to make use of tamarind pulp: Each the moist and dehydrated pulps have to be processed into selfmade pastes earlier than use in recipes, however the effort is price it for the balanced tart and candy taste they supply. 

To make selfmade tamarind paste from pulp, break aside a small piece of the pulp and steep it in boiling water for a minimum of quarter-hour. As soon as it’s cool sufficient to deal with, squeeze and mash the pulp to separate it from the fibers and seeds. Pressure the combination via a sieve, utilizing extra water for a diluted paste that’s very best for stews or curries, and fewer water for a thicker paste suited to marinades or stir-fries. 

This similar technique can be used to make a paste from the pulp inside entire tamarind pods, however, since these pods are usually candy, they are going to in flip yield a selfmade paste that can also be candy.

Storing tamarind pulp and selfmade tamarind paste: A moist tamarind block could be saved at room temperature till opened, after which it ought to be refrigerated and can final a number of weeks. A dehydrated tamarind block, nonetheless, can stay at room temperature even after opening, and may final effectively over a yr. The selfmade paste comprised of the pulp could be saved within the fridge for a number of weeks. 

“If I’ll make [tamarind paste from pulp], I’ll make a big batch that’s going to final me for years,” says Martinez. “I freeze them in baggage for a future day. If all I want is a pair tablespoons for a recipe, I can break off a chunk prefer it’s an ice dice, after which throw it in a pot.”

Tamarind Paste or Tamarind Focus

Tamarind paste and focus bought in shops are ready-to-use merchandise comprised of processed tamarind pulp or pods, freed from seeds and fibers. Nevertheless, the labels “tamarind focus” and “tamarind paste” are used interchangeably, which might trigger confusion when studying recipes and purchasing. Nevertheless, you possibly can know extra about what sort of product you’re getting not from these labels, however fairly from the place the product was made. If the tamarind is from Thailand, Vietnam, or Latin America, it will likely be a brown liquid, whereas Indian tamarind focus is black and sticky; these two sorts can’t be used interchangeably. Generally, Indian tamarind pastes like Tamicon are usually extra intense, requiring solely a teaspoon for a powerful bitter taste in comparison with Thai, Vietnamese, or Latin American manufacturers like Aroy-D and Cock, which require a minimum of a tablespoon. 

How and when to make use of tamarind paste or focus: When following recipes—particularly when tamarind is the star ingredient within the dish—my most popular technique is to make tamarind paste from scratch as an alternative of utilizing store-bought focus or pastes, because it yields the freshest and purest style. In my expertise, most store-bought pastes and concentrates include preservatives like citric acid, which might impart a man-made taste, much like how bottled lemon juice will style much less candy and extra tart than contemporary lemon juice. 

“Once I was creating a recipe for a tamarind salsa, I examined the bottled paste vs. the selfmade paste,” says Martinez. “I spotted that you simply may hate that salsa on account of the processed style of the bottled paste. It’s much like for those who’re making a tomato salsa—if you do not have good tomatoes, you sort of smash your salsa. Nevertheless, in my ebook Mi Cocina, I’ve a tamarind shrimp recipe. I used to be rather less involved about utilizing bottled paste right here, as a result of if you’re utilizing it, there are such a lot of different flavors concerned.” 

The bottled pastes are my go-to once I have to get dinner on the desk quick and I don’t have time to make selfmade tamarind paste. Non-Indian bottled tamarind paste and selfmade paste comprised of pulp or pods can usually be used interchangeably. 

I usually begin with half the really useful quantity of tamarind paste, and style and alter to realize my desired stability of candy and bitter. “Completely different manufacturers of tamarind paste range vastly in acidity, so that you all the time have to style and alter your dish everytime you prepare dinner with tamarind,” says Chongchitnant. Due to this, it’s finest to make use of the precise model really useful within the recipe, or a paste from the identical area because the really useful model. If no model is specified, I exploit Indian manufacturers for Indian recipes and non-Indian manufacturers for all others. 

“You may alter the recipe and make it sweeter by including extra sugar, or including just a little little bit of lime juice or lemon juice for acidity,” says Gutierrez.

Storing tamarind paste or focus: Bottled tamarind pastes and concentrates could be saved within the pantry till opened, then refrigerated, the place they usually final a minimum of 12 months.

Tamarind Powder

Tamarind powder—comprised of tamarind pulp that’s dehydrated and floor, then blended with cornstarch to forestall clumping—is a tangy, brown powder that delivers a bitter kick much like the coating on bitter sweet. Out of all of the tamarind merchandise, it is probably the most tough one to supply in shops, seemingly as a result of it’s newer to the market, however it’s simply discovered on-line.

How and when to make use of tamarind powder: Tamarind powder is finest utilized in a recipe the place you wish to add the flavour of tamarind with out incorporating extra liquid. It really works nice in dry spice blends, as a dusting for hen wings, or for rimming cocktail glasses. 

“I just like the powder as a result of it delivers on the mouth-watering bitter taste that I like with out having to alter the feel of the dish or add liquid,” says Balingat. In Balingit’s ebook, Mayumu, she requires tamarind powder in her sampalok tajin snickerdoodles to maintain extra moisture out of the cookies, protect their texture, and supply a second acidic part alongside cream of tartar for advanced taste outcomes. 

Storing tamarind powder: When saved in a cool, darkish spot in your spice cupboard or pantry, tamarind powder ought to be used inside six to eight months after opening, after which it would start to lose its taste.

Recipes That Use Tamarind

There are a variety of dishes throughout numerous cuisines that spotlight tamarind’s candy and bitter notes.

Tamarind in Indian Delicacies

Tamarind paste is used as a souring agent in Indian dishes like fish curries and hearty lentil stews like sambar, the place it provides a pop of acidity. Rising up, my mother would make tamarind rice for varsity lunches by including a thick tamarind paste with spices and tossing it with fluffy basmati rice for a bitter and spicy dish. Tamarind paste is a non-negotiable in dishes like rasam, the place it contributes a mouth-puckering tang. It’s additionally added to chutneys like tamarind date chutney and tomato chutney for a lift of brightness.

Tamarind in Thai Delicacies

Thai cooking leans on tamarind paste as a souring part in stir-fries and sauces. Pad thai is certainly one of Chongchitnant’s favourite Thai dishes that makes use of tamarind, and different dishes that play on the candy and bitter traits of this ingredient embrace massaman curry, Thai fried eggs in tamarind sauce, and Thai pink snapper and inexperienced papaya bitter curry. 

Tamarind in Filipino Delicacies

Within the Philippines, tamarind is used closely in all types of functions like sampalok (tamarind) candies coated with candy or spicy coatings. However Balingat notes that the most well-liked Filipino dish that options tamarind is sinigang. “It makes use of tamarind and tomatoes for a brilliant bitter stew,” she says. “There’s something about each chunk that doesn’t get tiring due to the bitter style in each chunk.”

Tamarind in Mexican and Different Latin American Cuisines

Martinez notes that in Mexican delicacies, tamarind pulp is utilized in a number of completely different drinks. “A very fashionable tamarind drink in Mexico is agua de tamarindo,” he says. “Contemporary tamarind is added to a five-gallon batch of agua fresca to serve with meals. The drink is de facto balanced; there is a good quantity of acidity to it, and never too candy. People additionally use jicama like a paleta and drizzle it in tamarind syrup and chamoy, then sprinkle tajin and provides it to youngsters. It’s like a sweet-sour tamarind popsicle that doesn’t soften even whether it is 100 levels.” Gutierrez additionally suggests mixing tamarind into margaritas or micheladas “so as to add one other dimension of sweetness.” The important thing to doing this efficiently is beginning with small quantities and adjusting to your liking.

Popsicles

Tamarind and Palm Sugar Popsicles With Chili Salt

Extra extensively in Latin American cooking, tamarind can be utilized wherever it’s worthwhile to add just a little little bit of acid and sweetness to a dish, and its acidity additionally helps break down the proteins in meat. “I like to make use of [tamarind] in powerful cuts like briskets or the lesser cuts of beef and goat which can be just a little bit tougher to prepare dinner down and to make tender and disintegrate,” explains Gutierrez. She additionally encourages utilizing it in desserts, sauces, and vinaigrettes. “Rising up, we had a mouth-watering dessert referred to as mil hojas, with layers of puff pastry, egg custard, and tamarind sauce,” says Gutierrez.

The Takeaway

Tamarind is a flexible fruit out there in numerous kinds: pods, pulp, paste, and powder. Every has its personal makes use of, however all of them contribute a distinctively candy and bitter taste to dishes. Tamarind pods are nice for snacking, whereas selfmade paste comprised of pulp gives the freshest and most balanced taste. Retailer-bought tamarind paste is nice if you’re quick on time, and tamarind powder provides tang with out contributing extra liquid to a recipe. This candy and bitter ingredient imparts a fruity tang to Indian, Thai, Filipino, Mexican, and Latin American cuisines, to call just a few, making it a precious addition to your kitchen pantry.