Tamarind, with its unique sweet-sour flavour, is a staple in many global cuisines, yet it remains underutilised in British kitchens. Whether in pods, pulp, or paste form, this versatile ingredient can transform dishes with its tangy punch.
What is Tamarind?
Native to Africa but widely used in Asian and Latin American cooking, tamarind comes from the pod-like fruit of the tamarind tree. Its pulp is sticky, dark brown, and packed with a complex flavour profile—both tart and slightly sweet.
How to Use Tamarind in Cooking
Here are three ways to incorporate tamarind into your meals:
- Pods: Crack open fresh pods to extract the pulp, perfect for chutneys and marinades.
- Pulp: Soak block tamarind pulp in warm water, then strain for a smooth, tangy liquid.
- Paste: Ready-made tamarind paste is a convenient option for quick stir-fries and dressings.
Recipe Ideas
Try adding tamarind to:
- Pad Thai for an authentic sour note.
- Indian curries to balance rich spices.
- Mexican aguas frescas for a refreshing twist.
Why Tamarind Deserves a Spot in Your Pantry
Beyond its flavour, tamarind is rich in antioxidants and aids digestion. Its versatility makes it a must-have for adventurous cooks looking to experiment with global flavours.
