Tamarind
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Control the sour spiciness of South India! King of Fruity Sourness
Description
The flesh inside the pods of a leguminous plant, possessing intense acidity and deep richness, determining the taste of South Indian dishes like Sambar and Rasam.
Classification: For Maniacs,Acidity,Essential Condiment
Shops selling Tamarind
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Soak block tamarind in hot water for ~
- mins to soften.
- Massage firmly by hand, dissolving flesh to make a rich liquid packed with acidity and umami.
- Strain through sieve discarding seeds/fibers, add extracted liquid to curries/soups.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Plum paste (as a sub for rich strong acidity)
Pairing
Sambar, Rasam, Fish curries
Trivia
[Trend] Unlike lemon/tomato acidity, characterized by deep richness accompanying unique sweetness like dried persimmons. Recently stocked by Japanese spice curry lovers as a 'secret ingredient for depth'.
Eating tips & etiquette
[Unique Eating] Add squeezed tamarind juice at the finishing stage of curry, experiencing the magic moment the blurred flavors tighten up instantly!
Allergen
None