Tamarind: A Great Souring Agent and Natural Laxative
By: Habeeb Salloum/Arab America Contributing Writer
Even though commonly cultivated in the tropical world, tamarind is relatively unknown in the USA and Canada. Yet, in India and the Middle East this pulpy and acid-flavored fruit has been included in a great number of dishes for untold centuries. It is believed that the Arabs who gave it its name, tamarind, tamar hindi (dates of India), brought it to the Iberian Peninsula from where its used as a condiment and souring agent spread to the remainder of Europe and later to the Americas.
An exotic fruit-spice containing a reddish pulp and small shiny seeds, tamarind resembles peas in a pod. Its edible part, the pulp, is very fruity, strongly acidy, slightly sugary, and heavily scented. It is used in great quantities in the Indian sub-continent, Southeast Asia, Mexico, and the Caribbean. In these lands, this tarty fruit is an important ingredient in chutneys, curries, desserts, preserves, relishes, sauces, soups, stews and for making a syrup which is diluted to act as a flavoring agent in soft drinks.
In addition to its culinary uses, tamarind is considered to be a powerful laxative and vermifuge. Containing carbohydrates, calcium, fat, iron, phosphorus, protein and vitamins A, B and C, it has been on the herbalist’s cure list for centuries. A cool tasty drink made form this sweet-acerb fruit was prescribed to bring down fevers, as a diuretic, and for bilious disorders, jaundice, and catarrh.
In North America, tamarind comes dried and usually pressed into 1- pound bricks or sold as a paste. It is found in specialized food shops, Middle Eastern, and Chinee stores, Indian markets under the name imli and some Spanish groceries where it is called tamarindo.
The paste can be utilized as is, but the dried version must be cut into small pieces and soaked overnight in twice as much cold water. Before use, the soaked tamarind with its water must be rubbed repeatedly through a fine strainer with the fingers until only seeds and fibrous material remain. These thick leftovers can be discarded or employed to polish brass and the fleshy liquid, which is left, used in cooking. Four parts of this pulpy juice are equal to one of the paste. Refrigerated, both the squeezed pulp and paste keep for a long period of time.
Tamarind combines well with coconut meat, ginger, limes and red peppers. On hot days, diluted with ice-cold water, they make a great pick-up and refreshing drink and, at the same time, a natural laxative.
TAMARIND DRINK
Drunk in every Asiatic country from the Mediterranean to the Pacific Ocean, this tarty drink is said to cool and cleanse the body.
4 tablespoons tamarind paste
1/2 cup sugar
6 cups sugar
1 tablespoon orange blossom water
Combine tamarind, sugar, and water in a pot. Bring to boil, then turn heat to low and allow to simmer for 5 minutes. Remove from heat and allow to cool. Stir in orange blossom and some ice cubes before serving.
Note: After the drink is made, it can be refrigerated without the ice cubes. Each time before serving, stir and add ice cubes.
TAMARIND RELISH
Can be served with all types of meats and baked vegetables.
1 cup dried tamarind, cut into small pieces and soaked overnight in 1 cup
water
4 cloves garlic, crushed
1 tablespoon finely chopped fresh ginger
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
Squeeze tamarind with its water through a fine strainer. Discard seeds and fibrous material. Play squeezed tamarind in a mixing bowl. Stir in remaining ingredients and serve or store in a covered container in refrigerator.
CHICKPEA TAMARIND APPETIZER
Also, excellent when served with crackers for snacks.
2 cups cooked chickpeas
2 tablespoons tahini (sesame seed paste which can be purchased in Middle
Eastern stores or health food shops)
1 tablespoon tamarind paste
1 tablespoon finely chopped fresh ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped fresh coriander leaves
Place all ingredients except coriander leaves in a food processor and process into paste. Place on a flat serving platter. Decorate with coriander leaves and serve.
TAMARIND SPLIT PEA SOUP
Serves 10
1/2 cup dried tamarind, cut into small pieces and soaked overnight in 1 cup
water
2 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, crushed
1 small hot pepper, finely chopped
2 cups stewed tomatoes
1 cup split peas
1 tablespoon finely chopped fresh ginger
1 teaspoon cumin
1 teaspoon salt in paragraph 1 teaspoon pepper
8 1/2 cups water
4 tablespoons finely chopped fresh mint
Squeeze tamarind with its water through a fine strainer. Discard seeds and fibrous material. Set squeezed tamarind aside.
Heat oil in a saucepan. Sauté onions, garlic, and hot pepper over medium heat for 10 minutes. Stir in remaining ingredients except mint. Add tamarind. Bring to boil and cover. Cook over medium heat 1 3/4 hours or until peas are tender. Stir in mint and serve immediately.
TAMARIND COLESLAW
Serves 8
A great side dish with barbecued meat.
4 cups shredded cabbage
1 cup shredded carrots
1 cup finely chopped sweet pepper
2 tablespoons olive oil
1 tablespoon tamarind paste, diluted in a little hot water
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/8 teaspoon cayenne
Place cabbage, carrots, and sweet pepper in a salad bowl. Thoroughly combine remaining ingredients to make dressing. Add dressing to vegetables and toss just before serving.
TAMARIND VEGETABLE SALAD
Serves 8
Cucumbers can be substituted for cabbage.
3 cups shredded cabbage
2 medium tomatoes, diced into 1/4-inch cubes
1 large sweet pepper, finely chopped
1/2 cup finely chopped green onions
4 tablespoons olive oil
4 tablespoons roasted sesame seeds
1 tablespoon tamarind paste, diluted in a little hot water
2 cloves garlic, crushed
2 tablespoons finely chopped fresh coriander leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
18 teaspoon cayenne
Place cabbage, tomatoes, sweet pepper, and green onions in a salad bowl. Thoroughly combine remaining ingredients to make a dressing. Add dressing to vegetables just before serving.
POTATOES WITH TAMARIND SAUCE
Serves 8
This dish can also be made with fried potatoes, but it becomes much more fattening.
4 cups mashed potatoes
2 tablespoons tahini
1 tablespoon tamarind paste
1 tablespoon finely chopped fresh ginger
4 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/3 cup water
2 tablespoons finely chopped fresh coriander leaves
Spread potatoes on a platter and set aside. Place remaining ingredients except coriander leaves in a food processor. Process into a sauce, then evenly spread sauce over potatoes. Decorate with coriander leaves and serve.
TAMARIND FLAVORED GREEN BEAN AND CHICKPEA STEW
Serves 6
A very tasty side or light snack dish.
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1/2 small hot pepper, finely chopped
4 tablespoons finely chopped fresh coriander leaves
1-pound green beans, trimmed and cut into 1/2-inch long pieces
2 cups cooked chickpeas
1 tablespoon tamarind paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
2 1/2 cups water
Heat oil in a saucepan. Sauté onion over medium heat for 8 minutes. Add garlic, hot pepper, and coriander leaves and sauté for further 5 minutes. Stir in remaining ingredients and bring to boil. Cover and cook over medium heat for 40 minutes or until beans are done. Served hot or cold.
TAMARIND FLAVORED BANANA AND YOGURT DESSERT
Serves 8
A cooling and healthy summer dessert.
4 cups plain yogurt
2 medium bananas, diced into 1/4-inch cubes
3 tablespoons honey
1 tablespoon tamarind paste, diluted in a little hot water
Thoroughly combine all ingredients. Chill and serve.
TAMARIND PEACH DELIGHT
Serves 6
For rich tasty dessert, top the cups with whipped cream
2-pounds ripe peaches, chopped into small pieces
2 tablespoons shredded coconut
4 tablespoons brown sugar
1 tablespoon tamarind paste
6 tablespoons water
Place peaches and coconut in a mixing bowl and set aside. Place remaining ingredients in a pot and, stirring a number of times, bring to boil. Remove from heat and allow to cool. Add the pot’s content to the peaches and coconut and thoroughly combine. Place in fruit cups and serve.
