Tamarind is a wonderful additive to sauces, but the fresh, sticky pulp inside the pods can also be eaten as a sweet-sour treat.

Tamarind is the fruit of a tree native to East Africa and Asia. The juice is used in a variety of ethnic cuisines, including those of Asia, India, the Caribbean, and Mexico. Thai cooks, in particular, incorporate this sweet-sour treat in savory dishes.

It is an important ingredient in Worcestershire sauce and some barbecue sauces and ketchups, but can also be consumed fresh as a snack. Tamarind makes delicious chutneys, curries, and drinks as well.

Varieties

• There is only one species of tamarind tree from which the dark reddish, curved pods are harvested. The pods, which grow to about 7 inches in length, contain seeds and fibrous strips that must be strained to reserve the sticky pulp.

• Sold as whole pods, paste, extract, nectar and in powdered form.

• May also be called tamarindo, asam, and Indian date.

• Pulp extract is available and more convenient than boiling whole pods.

• Sweet tamarind is available for use in beverages.

Buying Tips

• Purchase extract if available as it’s much more convenient than boiling pods.

• Compressed pulp is also formed into blocks. These may be labeled as “wet” or “water” tamarind.

• Whole pods include the “husks,” which easily peel away on mature fruits.

• Some Asian markets may carry “makahm wahn,” which is the sweetest.

• Always check labels; some types have added salt and should not be used in sweet dishes.

Storage Tips

• Keep whole pods and compressed blocks in plastic bags away from heat and light. They’ll be usable indefinitely.

• Refrigerate liquids (water tamarind) after opening and use within two weeks. Juice, whether purchased or homemade, will begin to ferment within one week.

• There is no need to refrigerate pastes or concentrates until opening.

• Concentrated pulp freezes well.

Usage Tips

• Tamarind is often used in marinades as an acidic tenderizer.

• When reconstituting, always strain to remove fibrous pulp and any seeds.

• Include with sweet fruits such as pears and peaches.

• For most recipes, the tamarind pulp should have the consistency of a concentrate