Tamarind An Excellent Recipe in cooking, Dr. Abhay Kumar Pati, Best Nutrition USA
Tamarind Fruit and it's Uses in cooking exotic dishes, Dr. Abhay Kumar Pati, USA
By: Best Nutrition
Dr. Abhay Kumar Pati, USA
Tamarind is native to Asia and Africa, but it also grows in tropical climates around the world. It produces pods of fruit that taste sweet and sour when ripe and even more sour when unripe or dried.
India and Thailand produce the most tamarind, and it holds a prominent place in their cooking. But it's a staple ingredient in other Asian cuisines, too. The tamarind flavor increases the taste of sea food, chicken, mushrooms, certain vegetables dishes.
Tamarind trees grow in the Western Hemisphere, as well, with Mexico being the biggest producer. Tamarind candies and tamarind water, are popular in Mexico.
To approximate the sweetness and tang tamarind brings to recipes, cooks sometimes substitute equal parts brown sugar and lime or lemon juice. But there's more to its flavor: Notes of caramel and molasses give tamarind more complexity, and its acidity is somewhat milder than that of lemon and lime.
Dr.Abhay Kumar Pati, CEO