Tamarin : Tamarind (from the Arabic tamar hindi or, date Indian) is the fruit tamarind (family of Fabaceae – Botanical name : Tamarindus indica), arbre à leaves persistent à flowers en clusters, which grows in tropical regions.
It’s a fruit tropical coming fromIndia, its presence is attested in theReunion Island from 1701, it is also found in West Indies. It is now consumed all over the world. This fruit is made up of pods brown in color whose shape is reminiscent of a bean, inside which the pulp surrounds several seeds. The flavor of his chair tangy is very nice. It is consumed in jus, riding a fruit paste and is a ingredient Indian cuisine classic. It is now readily available in many supermarkets.
It has spread to many tropical regions. It is a tree that can reach more than 20 m in height. The tamarind supports occasional droughts, but then loses part of its foliage. THE flowers of tamarind are pale yellow with shades of red, and measure about 2 to 3 cm wide. They are grouped into clusters dangling.
The tamarind, known in the West Indies, India, Africa and Southeast Asia, comes in a pod dark brown when mature 10-15 cm long by 2 cm wide, containing 4-10 seeds hard covered with pulp interspersed with fibers and one pulp at a time tangy et sweet. It is mainly used to prepare jams, sorbets, chutneys, drinks et condiments.
The pulp is the basis of many dishes spices. She accompanies the chutneys, curry, mash de vegetable,…
Uses of Tamarind : Culinary uses also vary from one country or geographical area to another:
- Brazil (Amazonian forest): the tamarind is eaten as it is, the shell is broken like that of a peanut and we eat it chair making sure to spit out the big ones glitches very hard.
– Egypt: the tamarind is first prepared (the shell is removed) then rolled into balls and dried in the open air; it is then consumed in infusions cold, mixed with flowers byhibiscus.
– China: we embellish some soups sweet and sour tamarind candied.
– India: It is used in the composition of several masala. Its dried pulp, ingredient important mixtures ofspices, is also involved in salads, broths and mash de dried vegetables ; the jus tamarind frais season the rawness.
– Mauritius: it is used in the composition of several chutneys (green mango, coriander, mint etc.). It is also used in the sauce an fish au curry. In summer, it can be enjoyed quite simply in juice, crushed with sucre de cane red or blond. You could call it a " tamarind ", as one would say lemonade. Its pulp is also used to make copper utensils shine.
– Mexico and other Latin American countries: tamarind is part of the composition of tamarind, a confectionery salty or sweet, acidic and strongly spicy.
– Reunion: it is used in particular to make syrups, Arranged rum, salty, sour and strongly spicy or even juice.
– Thailand, Cambodia, Burma: it is used in the composition of several dishes and mainly in the composition of various hot sauces. The tamarind sold in France is mainly Thai. It can also be prepared as a confectionery, rolled in sugar, salt and powder de pimento (it is in this form that it is found, for example, in Vietnam and New Caledonia).
– French West Indies: tamarind is used to make syrups, jams or punch.
– Senegal: it is used as condiments, it is served in particular with preparations based on fish, such as thiéboudienne, often added at the end of the dish with a seasoning de lemon juice and pimento.
– Mayotte: It is generally used to make syrups (withwater, a lot of sucre and tamarind).
– Iran: tamarind is used in the composition of several spot (of fish particular).
– Madagascar: tamarind is part of the composition of fruit juice or ice withwater.
– Turkey: tamarind is consumed in fruit juice ice cream appointed sorbet (Tamarind sherbet).
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