all about spices and herbs

Synonyms: Tamarindo, magyi, imli
Forms of use: fruit flesh of siliquas, as paste or in a block.
Origin: the tamarind tree is native to Ethiopia and spread to India. It was brought to the Mediterranean region and to Central America in the 16th century. Today, it is cultivated worldwide, though not in great quantities.
Aroma: Tamarind is pleasantly fruity and slightly sour.
Use: Tamarind is a popular spice in East African, Indian, Asian and Latin American cuisines. It is use similarly to lemon juice or vinegar and is added to meat and fish dishes as well as to vegetables, rice and legume stews. Since tamarind is rich in pectin, it its used to thicken chutney, relish, jelly and marmalade. A popular south Indian specialty is vindaalu, a pork dish, probably derived from the Portuguese, Porco vinbo el alho. In European cuisine, the popular Worcestershire sauce contains tamarind.
Buying/storing: Tamarind siliquas, flesh, paste or syrup are available in spice stores or in stores selling Indian, Asian, Mexican or African specialties. Tamarind siliquas can be stored for months. When the siliquas are fragile, the fruit is older. However, the taste is still good. Paste is available in jars and is storable in blocks and as syrup for a long time.
Properties: Tamarind are 2-8 inches long, cinnamon-colored brown siliquas, which are as wide as a finger and slightly coiled. The siliquas hang on an evergreen tree up to 82 feet high with very pinnate, oval-shaped leaves. They have beautiful blossoms, white outer petals and crimson-veined inner leaves with yellow edges. These blossoms develop into siliquas. Brownish black flesh tinged with red and ½ inch pits are covered with a fragile shell. The pits are removed and the flesh is dried and available as a block or paste. The taste is caused by a high content of fruit acids. Tamarind is rich in tartaric acid and contains malic, succinic, citric and oxalic acids.
Related species: Tamarinds are divided by taste into two groups. Sweet tamarind has brownish, mushy, sweet fruit flesh and rounder seeds. Sour tamarind has slightly flat seeds, almost black flesh and sweet and sour taste reminiscent of sour candies.
Medicinal Use: Tamarind has laxative effects. In centuries past, the amount of vitamin C in tamarind was sufficient to protect sailors from scurvy.

Did you know……..
The Arabic word “tamr hindi” means Indian dates. Tamarind was probably exported in great amounts by India and the seeds slightly resemble dates. Others: In the Carribean, refreshing lemonade is produced of tamarind flesh, sugar and water. It is an exotic alternative to soda on hot summer days.

Tips for cooking:
Tamarind blocks must be dissolved in hot water. If a block still contains seeds, they must be removed. If properly closed, you can keep the syrup in the refrigerator for about a week. Tofu is often pickled in tamarind syrup, which gives this neutral soy product a pleasant flavor. The sour and fruity taste of tamarind goes well with sharp chili.