What is Tamarind? Tamarind is a sticky brown acidic pulp from the pod of a tree of the pea family, widely used as a flavoring in Thai cooking. Tamarind is originally from tropical africa. In the 16th century, it was heavily introduced to Mexico and south America. Today south Asia and Mexico are the largest consumers and producers of Tamarind. Tamarind is best described as sweet and sour in taste and is high in acid, sugar, B vitamins and, oddly for a fruit, calcium. In Thailand, Tamarind has been used specifically to be eaten as a fresh fruit: it is particularly sweet and minimally sour. It is also sometimes eaten preserved in sugar with chili as a sweet-and-spicy candy. Tamarind is an essential souring ingredient in the central Thai variant of kaeng som, a sour curry. Pad Thai often includes tamarind for its tart/sweet taste (with lime juice added for sourness and fish sauce added for saltiness and umami). A tamarind-based sweet-and-sour sauce is served over deep-fried fish in central Thailand
Tamarind Thai Restaurant
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