Makham (Tamarind)
パッタイの酸味はこれ！フルーティーな甘酸っぱさを生む果肉
Description
The core souring agent in Thai cooking (like Pad Thai). The sticky brown pulp of a pod-like fruit, offering a complex, fruity, sweet-tart acidity similar to prune/citrus.
Classification: Sour Agent
Shops selling Makham (Tamarind)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tamarind pulp
Instructions
- (Prep) Soak block of pulp in warm water, massage to remove seeds/fibers. Add the resulting sour brown liquid to dishes.
Learn more Substitutes, pairings, tips
Key spices
Fruity tamarind acidity
Substitutes at Japanese supermarkets
Umeboshi paste + Brown sugar + Lemon
Pairing
Pad Thai / Gaeng Hung Lay / Massaman
Trivia
[Difference] Used in Indian Sambars, but in Thai cooking, it strictly forms a Holy Trinity with 'palm sugar sweetness' and 'fish sauce saltiness'.
Eating tips & etiquette
Unlike the 'sharp tang' of lime, tamarind provides a 'round, sweet-tart acidity' that adds deep color and complexity to sauces.
Allergen
None