06 Oct Tamarind
By Natalie Warner
Tamarind, or tamarindo in Spanish, is a sweet and sour tasting legume often used for drinks and desserts in Panama. This fruit, which grows on trees, is native to Africa and is a popular ingredient in Latin and Asian dishes. In addition to cooking, tamarind is used for health and household purposes as well.
The tamarind tree grows in subtropical areas, including Panama. It can grow up to 30m (100ft) tall. The tree produces oblong pods, which holds seeds and the sticky tamarind fruit. These pods can vary between 5-17 cm (2-7in) in length and can incase up to 12 seeds. A full-grown tree can produce as much as 225kg (500lbs) of fruit annually!
Tamarind is known for it’s many medicinal uses. A thick paste from seeds is sometimes made as a cast for broken bones. The bark and leaves are used to treat wounds. Various beverages can be made to treat ulcers, digestion concerns, and fever.
It also has a number of household uses, including a metal polish. The fresh pulp is used to polish metal. Tamarind has tartaric acid, which is a mild acid used to remove oxidization from bronze and copper. Although not known for its wood, home goods including furniture, mortars and pestles are sometimes made.
The longer the tamarind pod stays on the tree, the sweeter it gets. The brown, ripe flesh is typically preferred for eating. Unripe green tamarind is also used in some dishes. It can be eaten straight off the tree by peeling off the skin and sucking around the seeds. Although not commonly eaten, the seeds can also be consumed, In fact, in Thailand, tamarind seeds are roasted and used as a coffee substitute.
Feeling adventurous? Try some of these recipe ideas!
