Among the variety of different gifts of nature, an unusual and exotic tamarind stands out. What it is? How to cook? What to eat with? The article will tell about all this!
Bit of nerd
So, the mysterious tamarind ... What is it? This is a fruit of the legume family, which is also called the Indian date. Tamarind grows in countries with a hot climate and is found both in Australia and in South America. For export, Indian dates are grown in Tanzania, Oman, Cameroon, Sudan and Nigeria.
What does tamarind look like? What is it from the point of view of botany? In Latin, it sounds like Tamarindus indica. This is an evergreen, rather large tree, which sometimes reaches 30 meters in height, while the trunk diameter is up to 9 meters! Its spreading crown during the flowering period, which lasts from October to February, is replete with many pinkish-white flowers. At this time, tamarind somewhat resembles the familiar acacia. Subsequently, the flowers turn into large velvety pods to the touch. They are brown and quite long - about 15 centimeters. It is inside each pod, in a white shell (pulp), that there is an Indian date - a soft brown sour-sweet fruit with a bone inside.
A storehouse of vitamins
Now that the reader knows what tamarind looks like, what it is and where it grows, we will talk about its valuable properties. This overseas fruit is extremely healthy and rich in vitamins, macrocells. 100 grams of tamarind contains 239 kilocalories, 2.8 g protein, 0.6 g fat and 57.4 g carbohydrates.
Tamarind, whose beneficial properties are invaluable due to the rich content of chemical compounds, contains Vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, as well as beta-carotene. Of the macronutrients in this fruit, there is calcium, selenium, magnesium, copper, sodium, zinc, potassium, iron and phosphorus. Here he is - tamarind! Its useful properties are comparable to those of pharmacy multivitamin complexes.
Both fruit and spice
Tamarind fruits are widely used in the preparation of national dishes in India and Mexico, while green Indian dates are collected for addition to dishes requiring bitterness, such as spicy stew of lentils and vegetables and rice-based dishes. The flesh of green tamarind is very sour in taste, therefore, it is ideal for preparing various sauces and pastes, which are perfectly combined with fried meat: lamb, veal and chicken.
Ripe fruits have a pleasant sweet taste and are used mainly in sweets and desserts, as well as in dishes that need a piquant note. In Mexico, sweets, jams and syrups are made from tamarind.
Separately, it is worth noting that tamarind pulp, ground into powder, is used in kitchens around the world in the form of an original spice that gives individual dishes an indescribable taste.
In European cuisines, the Indian date is not so popular and is a kind of exotic. However, there is an indispensable product, without which it is impossible to imagine some specialty restaurant dishes - this is Worcester sauce, which is also called Indian. The basis of the miracle sauce is, of course, tamarind!
Exotic medicine
What else is tamarind useful in itself? The properties of this fruit are often used in medicine, especially in countries where Indian dates are available as widely as we have tomatoes and apples. The fruits have found application in Ayurvedic medicine for the treatment of various disorders of the gastrointestinal tract. Fruit pulp mousse has a delicate laxative effect.
Brewed tamarind (tea or infusion from the bark) helps in the treatment of fever and bronchial asthma. In addition, the decoction improves appetite, lowers cholesterol, boosts immunity and normalizes blood pressure. In addition, healing eyes from tamarind are washed with various conjunctivitis, as well as gargling with angina. Another piquant property of the Indian date is that it is considered an aphrodisiac for women.
First aid kit
How to make medicine from tamarind fruit? The recipes are simple!
For a mousse with a mild laxative effect, you need to pour the pulp of Indian dates with boiling water, boil and rub through a strainer. You can use a blender. The result should be a thick juice in which you can add a little sugar or honey. Take this medicine with caution so as not to cause diarrhea.
Tea from tamarind is also very easy to prepare - just pour a few fruits with boiling water and let it brew for 5-10 minutes.
Beauty component
Tamarind is not only a delicious fruit and an exotic spice! This fruit oil is widely used in expensive spa treatments. The high content of nutrients in the young leaves of the tree contributes to the fact that they perfectly moisturize the epidermis, as well as successfully fight against inflammatory processes. Tamarind masks are suitable for oily skin.
Little tricks
Fresh tamarind can be bought while traveling in Thailand, India and other countries with a tropical climate. In other countries, exotic fruit is sold in pressed, dried or dried form. Sometimes it can be seen in concentrated juice, sauce or pasta.
Tamarind at home can be used in any form: just eat fresh fruits, use dried ones to make an unsurpassed dessert, use dried ones as the basis for an exotic sauce.
Did you manage to buy tamarind? The recipes posted in this article will help you cook it in accordance with all the rules.
Appetizing chicken in tamarind sauce
To prepare this delicious and spicy dish, you will need the following ingredients:
- Chicken fillet - 600 grams.
- Soy sauce (no additives) - 4 tbsp. spoons.
- Garlic - 5 cloves.
- Onions - 2 heads.
- Ground caraway seeds - ½ teaspoon.
- Chicken broth - 2 cups.
- Mashed potatoes or tamarind sauce - 2 tbsp. spoons.
- Corn starch - 1 teaspoon.
- Water - 1 tbsp. a spoon.
- Salt to taste.
- Black pepper to taste.
- Ground chili - to taste.
Fillet should be cut into small cubes, put in a bowl, add soy sauce, crushed garlic, finely chopped onions, salt and black pepper. Mix everything thoroughly, cover and let marinate for 50-60 minutes.
After this time, put the pan on fire and heat the vegetable oil in it. Then, over high heat, fry the marinated meat until brown.
After this, add the chicken stock and tamarind sauce to the pan, reduce the heat and simmer for about 40-60 minutes, until the meat is ready. The liquid in the pan, meanwhile, should decrease slightly more than half.
Next, you need to dilute the starch with cold water, stir until smooth and pour into the meat. Stew, stirring gently, until the sauce thickens.
Japanese spicy sauce
It will be an ideal complement to hot dishes, especially meat and pancakes with meat or fish filling. For cooking you will need:
- Tamarind paste - 3 teaspoons.
- Tomato ketchup - 2 tbsp. spoons.
- Vinegar - 1.5 tbsp. spoons.
- Salt is a large pinch.
- Soy sauce (no additives) - 2 tbsp. spoons.
- Sugar - 4 tbsp. spoons.
In a small saucepan, heat vinegar, soy sauce and sugar and boil until sugar is completely dissolved. Then add the remaining components, mix thoroughly and leave to cool.
How to replace
How to replace tamarind, if you can’t buy it for a number of reasons? Mango powder, lemon juice or Worcester sauce can become an analogue of a sauce or paste from this fruit.