Tamarind
Tamarind is a tropical fruit known for its sour and slightly sweet taste.
Flavor profile
Aroma: fruity, tangy
Good to know
Origin: Africa
Forms: paste, pulp
Storage: Store paste in a refrigerator; keep sealed for best quality.
How to use tamarind
Sour Soups and Stews
Add tamarind paste to soups; its acidity cuts through fat.
Paneer and Meat Glazes
Blend into glazes for tangy-sweet coatings; heat brings out more of its tartness.
What goes with tamarind
- Mayonnaise. Tamarind’s tangy sweetness lifts the creamy richness of mayonnaise.
- Sugar. Sugar balances tamarind's intense sourness with sweetness.
- Cumin. Cumin's earthy warmth contrasts tamarind's tangy flavor.
- Chili Flake. Chili heat amplifies tamarind's sharp tang.
- Soy Sauce. Soy sauce deepens tamarind with its salty umami.
- Fish Sauce. Tamarind's sour fruitiness balances fish sauce's salt, as in pad thai.
- Mango. Tamarind's sourness balances mango's sweetness in chutneys.
- Pork Belly. Tamarind's fruity sourness cuts through pork belly's fat in Southeast Asian braises.
- Pork Shoulder. Tamarind's fruity sourness cuts rich, slow-cooked pork.
- Potato. Tamarind's tang cuts potato's starch in Indian chaat.
Mistakes to avoid
- Overuse makes dishes too sour.
- If you skip sieving, you'll eat fibrous bits.
Ideas for tonight
- Mix into a barbecue glaze.
- Finish a lentil soup.
- Use in Pad Thai sauce.
Tamarind: questions
What does tamarind taste like?
Tamarind is a tropical fruit known for its sour and slightly sweet taste. Its strongest notes are citrus, with an aroma that is fruity, tangy.
What goes well with tamarind?
Tamarind pairs best with mayonnaise, sugar, cumin, chili flake, soy sauce. Tamarind’s tangy sweetness lifts the creamy richness of mayonnaise.
How do you use tamarind in cooking?
Sour Soups and Stews: add tamarind paste to soups; its acidity cuts through fat.
How should you store tamarind?
Store paste in a refrigerator; keep sealed for best quality.
What is the most common mistake with tamarind?
Overuse makes dishes too sour.
