Tamarind

Botanical name

• Tamarindus indica

Also known as

• Imli or Imlee

Tamarind is a sour fruit used in Asian cooking, mainly as a souring agent. Tamarind can also be used to make chutney. It is available in various forms: green pods, ripe pods, compressed blocks, and tamarind concentrates (pulp extracted from the dried tamarind). The green tamarind is extremely sour, but as it ripens, it develops a slightly sweet undertone. Sugar coated tamarind is also sold as candy.

When recipes call for tamarind, unless otherwise stated, you can quite safely assume that it is the dried tamarind or tamarind concentrate that is required and not the green tamarind.

How to use tamarind

• • To make your own tamarind paste, soak the tamarind in some water, just enough to cover the tamarind. When the tamarind has softened, squeeze to extract the pulp. Strain the pulp (to remove fibre and seeds) . Add a little more water to extract extract any remaining pulp. (Tip: Initial soaking in hot water will soften the tamarind more quickly).

  • If using green tamarind, peel the hard outer skin. Slit across lengthwise and remove seeds.

  • Tamarind reacts with certain metals like aluminium, iron andcopper, so utensils made from these metals should not be used when cooking dishes with tamarind or other highly acidic ingredients like vinegar. Always use stainless steel or other non-reactive utensils.

  • Dried tamarind can also be used to clean and polish tarnished brass and copper. Rub some tamarind paste (or use the tamarind remains after the pulp has been extracted) all over the items to be cleaned, leave for a few minutes, rinse and wash in soapy water. Dry with a soft cloth or tea towel.