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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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:
This is the 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-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.
Chicken Wings with Mango-Tamarind Sauce
Chicken Wings with Mango-Tamarind Sauce 4 (9)
Filed under: Main Dishes, Italian, Spanish ...
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, ...
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.
Tamarind
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.
Tangerine ...
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
Fruit of a tall shade tree native to Asia and North Africa. The large brown pods contain small seeds and sweet-sour pulp. This pulp is a common flavoring in Indian and Middle Eastern cuisines; use like lemon juice.
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: photo
This decorative tree produces brown pods containing a sweet and tangy pulp that's used for flavoring everything from beverages to curries and sauces--including Angostura bitters and Pickapeppa sauce.
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.
Tamarind
The pulp within the pods of the tropical Tamarind tree is used extensively in Indian and Southeast Asian cooking. The sweet-sour pulp is sold as a concentrated paste or in blocks and used after first soaking in 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 - 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 ...
Tamarind paste
A thick, tart, brown Asian flavoring that comes from the fruit of a tamarind tree.
Thickeners ...
Term: Tamarind
Meaning: 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.
Jugo de Tamarindo (Spanish): Tamarind juice
Julakake (Danish): Dessert bread made with raisins
Jumiles (Mexican): Live insects dipped in red sauce ...
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.
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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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.
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.
A common condiment made from an exotic blend of ingredients: garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and other seasonings.
Puerto Rican Roasted Pork Loin W/ Sweet and Sour Tamarind Sauce Handle
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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 ...
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.
It is made of a very odd assortment of ingredients including anchovies, tamarind, soy sauce, onions, vinegar, molasses, lime and cloves. It is commonly used to season meat, gravy, soup and the Bloody Mary.
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.
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, ...
Worcestershire sauce is thin and dark with a piquant flavor, named for Worcester, England, where it was originally bottled. Ingredients usually include vinegar, tamarind, onions, molasses, garlic, soy sauce, lime, anchovies, and seasonings.
or European blend of spices associated with Indian cuisines, the flavor and color vary depending on the exact blend; typical ingredients include black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric, with cardamom, tamarind, ...
by the British, this dark, spicy sauce got its name from the city where it was first bottled...Worcester, England. Used to season meats, gravies, and soups, the recipe includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind, ...
Cilantro, mint, and tamarind are common in fresh chutney. Cooked chutneys have a deeper, broader flavor.
Cioppino - A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish.
When the pungent leaf of an Indian tree of the rue family is included, the curry powder is used not only as a stimulating flavor, but also for medicinal purposes. Curry paste is made from the slightly acid, jellylike pulp of the tamarind pod, ...
 See also: Tamari, Cooking, Sauce, Fruit, Vegetable
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