Tamarind question

[Mare749]

I'm gathering my ingredients for the mystery meal, but still need the tamarind. I remember seeing it in packages at the asian store, dried, I think. Not sure if they had it frozen or in jars, but I'm going to look. Any recommendations?

[Harborwitch]

I got the paste in a plastic tub in the Asian market. I know the Latin stores should have it too. I have got to get off my butt and go look. I think I left mine with Cousin Renae in ND.

[labradors]

Tamarind concentrate or paste is okay, too, if you can't find the tamarind, itself.

What I have been calling "fresh" tamarind may actually be dried. I had been saying "fresh" to distinguish it from something you would find in a jar or a squeeze tube.

It's available with the shells:


or without (sometimes people call THIS the "paste"):


[Note: The first photo is something I found on the Internet, since I don't usually buy it that way. The second photo IS the actual package I buy. Please pardon the yellowish cast of the overall picture due to my orange and yellow curtain, but I managed to edit and correct it some.]

I buy a one-pound package of it without the shells, put that into a saucepan, cover with double the amount of water needed to cover it, then simmer it until it reduces to about 1 1/2 cups. After it has cooled down, I strain it, divide it into three 1/2-cup packages and freeze whatever amount I won't be using right away.

My choice of 1/2-cup portions is based upon the recipe for the Tamarind-Glazed Turkey Burgers that I've mentioned before, since that is how much it uses. Otherwise, there is nothing magical about portioning to 1/2 cup.

Don't forget, once you've made your own reduced concentrate this way, that you can put some of it into a pitcher and dilute and sweeten it to taste then serve it well chilled or over ice for a VERY refreshing beverage.

(Now, given that last bit of info, I can't wait to see if Jean or Denise will come up with a "Tarmadind-tini," or something along those lines. LOL!)

[BarbaraS]

What is Tamarind?

Barbara

[cjs]

"(Now, given that last bit of info, I can't wait to see if Jean or Denise will come up with a "Tarmadind-tini," or something along those lines. LOL!)" You know us too well - or Vicci with her rum...or Theresa would probably add it to a beer!

I'll let Labs explain what tamarind is for you, Barbara.

Maryann, I'm thinking I've only seen and purchased the paste, but I'm going to look at Central Market and see if they have any other options.

[Gourmet_Mom]

The Greek Festival is this weekend in the city. I've mentioned this before, but this week, William commented that THAT would be something he'd be interested in. We'll see. If I can drag him...or just myself to the city, I'll be stopping by the Asian Market to check for some. If they don't have it, I may be out on the mystery box dinner. I'd have no clue where else to get it...unless I ordered it.

[labradors]

Not just Asian markets, Daphne, but also Mexican/Latino stores. WalMart probably has pre-packaged concentrate or paste, if need be.

Barbara, tamarind is a legume, but the pods have rock-hard seeds surrounded by a stringy, sticky paste. The flavour is quite sour, but does also have some degree of sweetness, though it should be used with something to sweeten it more (equal amounts of tamarind and honey make a great glaze).

The fresh, dried tamarind is usually simmered and reduced, as I outlined in an earlier message in this thread, to make a concentrated liquid loaded with flavour.

Tamarind is used in Latin, Asian and Indian cuisines in all types of food, including beverages, candies, desserts and main courses. In addition, around here, some of the locals polish the seeds and make some really beautiful jewellery out of them.

[BarbaraS]

Wow! And how is it I've never seen this spice/seed in this area before? It really sounds facinating! Thanks!

Barbara

[Gourmet_Mom]

I got it covered, Labs. My Asian Market has a LARGE Latino section.

[labradors]

You may never have SEEN it before, but you have probably eaten some of it before, without having known it, since it is one of the main ingredients in Worcestershire sauce.