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A cooking ingredient, made from the tropical tamarind fruit, which is used as a seasoning for meat, chutney, curry dishes and pickled fish. The fruit resembles a vegetable with its large brown pod, which contains small seeds and a brown pulp with a sweet-sour flavor. The pulp is boiled and extracted from the pods and used in sauces, desserts and preserves. It has an acidic flavor like lemon juice. The seeds are removed from the pulp, cooked and then ground into a meal.
Tamarind is used in a wide range of Thai recipes to add sour flavor. Tamarind grows on beautiful trees and is harvested throughout Thailand. After harvest, the brown leather-like skin and the black seeds are removed by hand. The remaining pulp and stringy bits are sealed up in bulk and placed in storage for use throughout the year. There are no artificial ingredients or preservatives added to the tamarind, but it keeps its flavor and fresh qualities naturally.
Use Method : Mixed with water and strained, the resulting tamarind juice being what's used. |
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