Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. While some cuisines use tamarind paste to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. Classic pad Thai is made with tamarind, as are some Thai curries and seafood dishes. Indian curries also call for tamarind. Tamarind is also a common ingredient in Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. It is also a key ingredient in sauce, contributing the distinctive tang.
Cooking With Tamarind Paste
Tamarind paste is easy to use straight from the container. Because of its sour taste, whatever recipe you are making will need sugar or some kind of sweetener; when combined with sugar, tamarind gives dishes a beautiful, but subtle, sweet-sour flavor. The thickness and strength of tamarind paste vary widely depending on which brand you use. If the paste is runny, you will need to add more in order to achieve the right flavor. Taste-test your recipe to achieve the right sweet-sour balance, adding more paste or more sweetener until the desired flavor is reached.
Recipes With Tamarind Paste
Tamarind paste is used in many types of Asian dishes, including noodle recipes, curries, sauces, and soups. It can also be mixed into uncooked dips and chutneys. It is ideal in a marinade since its acidic quality helps to tenderize the meat. Tamarind paste is also found in recipes for desserts and candies