Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and sharp refreshing taste.
Slab of seedless tamarind or imli. This tamarind needs to be soaked in a little warm water to create an extract for use in cooking. It is generally used to add a pleasant tangy taste to dishes like the South Indian sambar and rasam. It is also widely used to flavor chaat dishes like pani puri and for chutneys.
Preparation and Usage
If using the tamarind slab, steep a little in boiling water for ten-fifteen minutes, mash into a paste and pass through a sieve. The fine pulp and juice will go through, leaving behind the fibrous husk. Tamarind slabs and paste store well and will last for up to a year. Tamarind pods will last indefinitely as they require maceration to release their juice.
