![]() At this point, people usually press all the tamarind pulp pieces together to save space.The Tamarind casing makes great manure! We keep the fiber and casing around trees, trees grow better that way. Take out the pulp with the seeds from the case as good and quick as possible. Now comes the not so fun part (except if you are in the pension then this might just be fun).Leave them there for a longer period of time. This way the pulp gets heated in the case with the natural sun rays hitting the pods. ![]() Place the Tamarind pods into the sun with the tamarind case unbroken.Collect the Tamarind if possible raw and green (before insects, squirrels or monkeys have time to take a bite).Peeled Tamarind salted and shaped into a ball to store for a longer period of time without processing it directly Using Whole Tamarind Posts - How to ripen Tamarind? Cheaper then the ready-made sold paste.īe aware that some sell packets of Tamarind pulp with fiber and seeds under the description of seedless tamarind paste! These vacuumed tamarind pulp packets are not that expensive either when you consider that you can get a ¼ or ½ kg and make a paste of it. The Pulp bits pressed together with seeds and fiber, packed in vacuum bags - You get those in your nearest Asian shop or in the Asian shelf section in the grocery store.Don't buy whole Tamarind pods for that purpose form your grocery store! Whole fruit pod with the tamarind pulp - This is the tedious way of doing things and should be your option only if you have a Tamarind tree in your garden (as I do).In what form should you get the Tamarind? Those pastes tend to take longer to dissolve too, yet when you make your own you get to decide about the consistency. This paste keeps well in the fridge and is used further in sauces, dishes, and drinks.īecause it' s not salted or sweetened, you will be able to use the paste in all kinds of ways.Ĭommercially available Tamarind Paste always includes preservatives and is reduced and pressed into a very thick paste. Yet, if you make Tamarind paste from scratch you won't need to add salt or sugar to preserve the tamarind pulp because we will be heating up the tamarind paste to kill bacteria, so you will be able to store a plainly tasting Tamarind paste. This is because often while Tamarind pulp is stored with salt to make it preserve longer in a shape of a ball. Tamarind Paste only requires one main ingredient with some water making it a pure tamarind paste.Įventually, there are variations where some people add some sugar or salt. If you plan on cooking more Tamarind based dishes such as Tamarind glazed roasted chicken, then you will greatly benefit from making this tamarind paste at home! So for some sauces, curries, marinations you may use lime juice or rice vinegar instead of Tamarind paste. So for example in Mexico you have Tamarindo and if you substitute it with lime juice, it will of course not be the same. Yet you can use Lime juice instead of Tamarind Paste in certain food dishes.įor example, a Worcestershire Sauce would never taste the same with lime juice instead of Tamarind Paste.īesides Tamarind is used in beverages as well. Is there a substitute for Tamarind Paste?Īctually, the answer here would be no because nothing compares to the taste and consistency of Tamarind. The paste gives the food a sour and fruity touch. ![]() The fruity Tamarind Paste is considered a secret food ingredient for some people in their cooking. It's a base ingredient for curries but also for popular sauces such as Pad Thai sauce, HP sauce, Worcestershire Sauce. The Tamarind Paste is used in various cuisines around the world to enhance flavor. It's basically compressed tamarind pulp which can be more liquid or thick in consistency. Tamarind Paste is a clean paste of Tamarind pulp without impurities. India is the biggest producer of Tamarind, due to the fact that tamarind paste is a common and popular ingredient in the local cuisine. The plant was introduced by the Portuguese to South/Central America and Caribbeans. Tamarind is actually originally from Africa and found it's way to Asia in time. The Tree grows in tropical and subtropical climate and the wood is known to be some of the toughest.įun fact, many wood mills do no accept or charge more for cutting tamarind wood because of the wood damages blades and machines. The pods are first green and turn brown when mature, the pulp inside is mature when it turns red-brown on the inside. The Pods turn out in different lengths, so sometimes you have one Tamarind with 2 pods and another with 5 and the longest in India up to 12 seeds. ![]() □ Use The Tamarind Paste to make homemade:Įlongated and with visible pod sections, it is encased in a shell with the soft pulp around each seed.□ Tools to make Tamarind Paste easily from scratch:.
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