Tamari

Tamarind
From LoveToKnow 1911
TAMARIND. This name is popularly applied to the pods of a leguminous tree, which are hard externally, but within filled with an acid juicy pulp containing sugar and various acids, such as citric and tartaric, ...

Tamarind
information
An acidic-tasting tropical fruit that resembles a bean pod. It is added to curries to give a sharp flavour. Tamarind is usually sold dried or pulped.

Tamarind recipes
1. Marinated Trout
Fish tamarind recipe Marinated Trout is made with trout, cloves garlic peeled and coarsely chopped, olive oil, water, salt, tamarind concentrate, and chili powder.

Tamarind Nectar
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Recipe Collections ...

Tamarindus indica
syn T.officinalis
Fam Leguminosae
Believed to originate in East Africa, tamarind now grows extensively throughout the Indian subcontinent, Southeast Asia and the West Indies.

Tamarind-glazed chicken salad
Quick and delicious, this Asian-style chicken salad is perfect for a late-summer supper or an impressive starter.
Ingredients
For the tamarind-glazed chicken ...

Tamarind is a fruiting tree native to Africa and widely planted throughout the world, particularly in Latin America and Asia.

Tamarind flowers
Tamarind foliage
On Jawa, Indonesia's most populous island, tamarind is taken as basis for spicy and sometimes sweet sauces used to marinade meat or soy bean cheese (tahu) before frying.

Take out concentrated tamarind juice or mix tamarind paste and
water and keep it aside.
Heat oil in a pan, and fry mustard, hing, haldi, and green chillies, and keep frying for 5 to 10 minutes.

Tamarind
The tropical tamarind tree bears fruit in pods like large, brown beans. The fruit is tart-tasting and has fibrous flesh and a flat stone at the centre.

tamarind paste = tamarind concentrate Substitutes: Blend equal parts dried apricots, prunes, dates, ...

Tamarillo
A red, egg-shaped tropical fruit that should be eaten cooked as the raw fruit can be quite tart; as a puree, tamarillo makes a good ingredient in ice-cream or sorbet and can also be served with poultry or fish.
Tamarind ...

Tamarillo An oval, red, tropical fruit.
Tamarind A spice made from the pressed pulp of tamarind pods.
Tangerine A small orange citrus fruit. Mandarins and satsumas are varieties of tangerine.

Tamarind
A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tapas
Appetizers in Spain; trendy nibbles in the U.S.A.

Tamari
Tamari is a type of soy sauce, usually used in Japanese food. You can easily substitute with Chinese Light Soy or regular Japanese
soy sauce.

Tamarind is the fruit of a tall shad tree native to Asia and northern Africa and widely grown in India. The large pods contain small seeds and a sour-sweet pulp, that when dried, becomes extremey sour.

tamarin
French for the tamarind, a tropical tree and its acid, pod-like fruit. The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking.

Tamari - a type of soy sauce.
Tangelo - a fruit that is a cross between a grapefruit and a tangerine.
Taro - a tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking.

Tamarind: A sweet and sour fruit that is used in Indian cooking as well as Worcestershire sauce.
Tarragon: A herb, often with an aniseed flavor, used as a flavoring.

Tamarind: Tamarind is a traditional food plant of Africa. In the U.S., you'll usually find it jarred, in a jelly-like form or a cooking sauce. It is sweet when ripe, and a little sour when young.

Tamarind paste - A product from the ripe bean pods of the tamarind tree. It can be purchased as pulp or in the more convenient form of tamarind concentrate ready to use.
Tart - A pie that has only a bottom crust.

Tamarillo
Also known as a tree tomato, this subtropical fruit ranges in colour from purple to yellow. The skin is inedible but the tangy, tart flesh is delicious. For more information about tamarillos, see our article.
Tamarind ...

tamarind (TAM-uh-rihnd) - Tamarind takes its English name from the Arabic, tamarhindi, meaning "Indian Date." It is the fruit (pods or seeds) of a tall shade tree native to Asia and northern Africa and widely grown in India.

Tamarind sauce: made from the acid-tasting fruit of the tamarind tree. If unavailable, soak 30 grams dried tamarind in a cup of water, let stand 10 minutes, squeeze the pulp dry and use the flavored water.

Tamarind
Asam Jawa or Assam Jawa [Malay], Ma Kam Piek [Thailand]
A fruit of the tamarind tree. The pulp inside the tamarind pod, is used as a souring ingredient in cooking.

Tamarind:
This is the very pungent, tart fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with.

Tamarind - A tree native to India, the date-like fruits of which add a distinctive sourness when used in cooking
Tandoor - A clay oven used in Indian cuisine for cooking kebabs and bread in an intense dry heat ...

tamari: A type of soy sauce that's a byproduct of making miso.
tapioca: A starchy, granular substance prepared from the root of the cassava plant; used to make puddings and thicken soups.
taro: A starchy tuber vegetable much like a potato.

TAMARINDO - Tamarind
TAPAS - Traditionally food served in small portions at a bar to accompany drinks.
TAQUITOS - Small tacos ...

Tamarind is a thick, dark brown or reddish-brown pulp surrounding small seeds inside a hard, brittle bean-shaped pod. The flavor of the pulp is both tart and sweet, resembling a combination of apricots, dates, and lemons.
Comments ...

3 ozs tamarind (nectar)
margarita salt (garnish)
sour mix (additional prepared sweet and sour mix for garnish) ...

Jugo de Tamarindo (Spanish): Tamarind juice
Julakake (Danish): Dessert bread made with raisins
Jumiles (Mexican): Live insects dipped in red sauce ...

Chickpea and Tamarind Dip (Hummus Bi Tamar Hindi)
Zippy Cheese Spread
Most Popular Spreads Holiday Event Recipes ...

Tamarind Paste A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree. It is used as a seasoning in curries and chutneys as well as for drinks, jams, or sorbets. Tomatillos Small, green, firm, tomatoes.

Mix the fish sauce, tamarind, soy sauce, and chili flakes. This will form the sauce that will give the salad its flavor; however, fish sauce, which is one of the most horrid smelling ingredients in the world, needs some time to mellow in the open air.

Sinigang na Baboy - tamarind based pork & vegetable soup
Sweet and Sour Pork - fried pork topped with sweet-sour pineapple sauce.
Filipino Chicken Recipes ...

chicken cooked with tamarind leaves and sprouts
sinangag
garlic-fried rice ...

The many spices (most entered separately) include turmeric, cumin, coriander, fenugreek, fennel seed, saffron, mace, nutmeg, cardamom, clove, cinnamon, poppy and sesame seeds, tamarind, onion, garlic, and chilies. See also garam.

What is Tamarind?
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This traditional soy sauce has been called tamari until recently, to differentiate it from the chemicalized supermarket soy sauces. True tamari contains no wheat and is a byproduct of miso making.
Shred: to cut or shave food into slivers.

Tamarind. Isgubul. Vegetable seed. J Jaifal or Taifal. Nutmeg. Jal frezi. Sautee or stir fry Jalebi. An Indian dessert. A flour, milk powder and yoghurt batter pushed through a narrow funnel into deep frying oil to produce golden curly crispy rings.

Amchoor has a slightly tropical aroma, and is similar to tamarind in flavor. Appam A thin, round, flat wafer made from rice, potatoes, and/or various lentil flours. Atta Whole-wheat flour Avial Vegetable curry from southern India.

Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties.

Tamarind Used to create a sour note in many South East Asian dishes. When unripe, the tamarind pod is greenish brown and closely attached to the pale flesh.

Sampalok: Tamarind
saute: to cook in a small amount of hot fat. scald - to heat a liquid to just below the boiling point, when bubbles form around edge of pan.
score: to make criss-cross cuts over the surface of a food with a knife.

In 1987, San-J built the first Tamari soy sauce brewery outside of Japan in Richmond, Va.

Tamarindo - The sweet tamarind fruit is used in aguas frescas, paletas, raspados, dried fruit snacks and salsas.
Tampiqueña - Grilled steak served with enchiladas and beans. Comes from the northern Mexican state of Tampico.

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A spice made from the pods of the tamarind tree by drying and pressing the pulp of the pods; a small piece can be broken off and infused to create an acidic liquid flavouring in authentic Indian curries. Tandoori ...

2 Tbsp tamari
3 Tbsp mirin with the alcohol burned off
1/3 ounce hana-katsu (shaved dried bonito flakes)
2-in square piece of kombu
Mix together all ingredients and let sit for 24 hours. Strain through cheesecloth.'' ...

A common condiment made from an exotic blend of ingredients: garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and other seasonings.

Sapodilla (Achras/Manilkara zapota), also called chiku
Sapote
Soursop (Annona muricata)
Star Fruit (Averrhoa carambola), also called by the botanical name Carambola
Tamarind (Tamarindus indica)
Tarap
Wax apple ...

Tamari - A dark soy sauce brewed with wheat. In the United States, tamari refers to a Japanese-style light soy sauce with a slightly smoky flavor.
History: Soy sauce was developed over a thousand years ago in China as a way of preserving food.

This recipe features traditionally Caribbean ingredients (avocados, hearts of palm) tossed in a dressing full of Asian flavors (tamarind, fish sauce). The vibrant salad is excellent alongside Ken Oringer's rich Cuban sandwiches.

Vegetarian dish made from potatoes, chickpeas, and tamarind
Aloo-bukhara
Plum ...

Tartaric acid is a white crystalline organic acid. It occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine.
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Aguas frescas A genre of soft drinks made by infusing water with various flavorings including tamarind, chía, and flor de jamaica
Aguayón Sirloin ...

Sinigang: classic sour soup made from mix of tart vegetables and a stock of chicken or pork hocks, finished with Patis and flavored with tamarind or calamansi.

Fresh chutneys have a bright, clean flavor and are usually thin, smooth sauces. Cilantro, mint, and tamarind are common in fresh chutney. Cooked chutneys have a deeper, broader flavor. Chutney ranges from chunky to smooth and mild to hot.

It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy onion chili chutney. Top ...

Worcestershire sauce - Thin, dark, piquant sauce used to season meats, gravies, soups and vegetables. The many formulas are typically made various quantities of soy sauce, garlic, lime, molasses, tamarind, onions, molasses, anchovies, ...

See also: Tamarind, Sauce, Cooking, Fruit, Vegetable