Uses of tamarindo and 2 authentic recipes

He tamarind It is one of those fruits that arouse curiosity. With his brown pod and his sticky pulp, he does not resemble anything that we are accustomed to seeing in the fruit shop.

His bittersweet profile makes him a versatile ingredient that appears in drinks, sauces, desserts and even in salty dishes around the world.

Then you will find everything you need to know: What is tamarindo, how is it consumed, what flavor does it have And how to incorporate it into the kitchen with Two easy recipes. Also some curiosities about its origin, its uses and advice to prepare it at home.

About recipes with tamarind

Today we are going to see how to prepare two recipes: one is the Tamarind water And the second is a Salsa very easy to make it combine well with meats and vegetables, it is very common in Asian dishes.

The two options are simple, accessible recipes and an easy way to play and try the unique flavor of this tropical fruit.

In this article, we will demystify the tamarind. We will tell you what is exactly, where it comes from and, most importantly, we are going to spend two spectacular recipes to add it to the kitchen. Get ready.

What is Tamarindo and where does it come from?

Originally from the dry savannas of tropical Africathe tree of this fruit was taken to India thousands of years ago, where he adapted so well that many thought he was a native of there (hence his scientific name).

The tamarind is the Fruit of a tropical tree which belongs to the family of legumes. Yes, technically it is a legume, such as lentils or chickpeas, but its use in the kitchen is purely fruit.

Although it is Originally from Africait has become a star ingredient in the Gastronomy of Asia, Latin America And, of course, he has also found his place in Space.

• From India, Arab merchants distributed it throughout the Middle East and the Mediterranean. The Spaniards, in turn, took him to America, where he joined perfectly into Mexican and Caribbean cuisine.

What flavor does the tamarind have and how to recognize it?

Its flavor profile is like a roller coaster: It begins with intense acidity that perhaps scares you a bit, but quickly transforms into a deep and fruity sweetness. It is that duality that makes it such a special tropical fruit.

• Es intensely bittersweetacidity comes from tartaric acid, present in high concentrations, while sweetness depends on the maturation point of the fruit.

The fruit when it is green, is extremely acidic, but As mature, develop sweeter notes and complex, with touches that remind dates or praying plums.

How to clean and prepare the tamarind pulp step by step

Buying fresh tamarind and preparing it at home may seem complicated, but with these steps it is simple:

1. Remove the peel Broad of the sheath. Once open, you will see the brown pulp attached to fibrous strands.
2. Remove the strands fibrous that cover the pulp.
3. Place the pulp in a bowl With hot water (not boiling) and soak 20–30 minutes. Water will help soften the pulp and separate it from the seeds.
4. Massage to separate the seeds and dissolve the pulp into the water.
5. Strain and press the pulp until you get a concentrated paste ready to use.

This pulp is the basis for preparing water, sauces, candies and more.

Beyond water and sauce: other uses of tamarind

The tamarind’s taste is unique and does not end there. Its pulp is a fundamental ingredient in Southeast Asia cuisine, It is generally used to acidity to curries and soups.

In India, it is a key component of many chutneys and sauces. And in the world of desserts, it is used to make sweets, candies and ice cream.

• You have to try this: A great idea is to make a tamarind dressing for salads mixing a little of the pulp with olive oilhoney and a pinch of salt. It gives an exotic and delicious touch to any green salad.

If you dare, you will see that ideas are endless.

Other culinary uses of Tamarind in the world

Tamarind is a global ingredient with multiple applications:

• In Mexico: He is the protagonist in the water, candies and spicy sauces.
• In India: It is used in chutneys, curries and soups.
• In Thailand: It brings acidity to the classic Pad Thai.
• In the Caribbean: It is consumed in refreshing drinks and homemade sweets.

Even in contemporary cuisine, chefs around the world incorporate it in dressings, marinades and innovative desserts.

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2 recipes with tamarind

Tamarind water

Yield: 6–8 portions

Preparation time: 35 min (plus 1 cooling horade)

Ingredients

• 200 g of peeled tamarindo pods
• 2 liters of water
• Sugar or sweetener at ease (approximately 150 g)
• Ice

How to make tamarind water step by step

1. Tamarind (Without the peel and without the thicker strands) In a pot With 1 liter of water.
2. Bring to a boil and then lower the fire. Cook over low heat for about 15 minutesuntil the pulp is very soft.
3. Let the mixture cool. Once warm, use hands or spoon to undo the pulp and separate it from the seeds.
4. Strain the mixture on a Grand jugand, pressing the pulp against the strainer to extract all the taste. Discard seeds and fiber.
5. Add the liter of remaining water to the jug and sweeten at ease. Remove well until sugar or sweetener dissolves completely.
6. Refrigerate at least one hour. Serve with a lot of ice. Enjoy!

Tamarind sauce recipe

Yield: 8 portions as accompaniment

Preparation time: 30 min

Ingredients

• 1 cup of concentrated tamarind pulp (made at home or bought)
• 2 tablespoons of sugar
• 1/4 cup of soy or vinegar sauce
• 2 finely chopped garlic cloves
• 1 Trocito of grated fresh ginger
• 1/2 teaspoon of chili powder or taste (optional)
• 1 cup of water

How to make tamarind sauce step by step

1. In a small saucepan, combine all ingredients: The tamarind pulp, sugar, soy sauce or vinegar, garlic, ginger, chile (if used) and water.
2. Bring the mixture to boiling over medium heat, stirring constantly to dissolve sugar.
3. Once it boils, Reduce low to low fire and let the sauce cooperately cooked for about 15-20 minutesor until it thickens and has the consistency of a light syrup.
4. Try and adjust the taste if necessary. You may need a little more sugar if it is very acidic or a little more water if it is very thick.
5. Remove from heat and let cool. Salsa usually thickens a little more when cooling. It can be stored in a hermetic bottle in the fridge for several weeks.