Tamarind is a part of the pea and legume household Fabaceae and is understood by the scientific identify Tamarindus indica. The tamarind tree is native to tropical Africa and Asia, however is cultivated throughout India, Central America, Mexico, and the Caribbean.
It’s stated tamarind bushes have been launched to Australia by way of Makassar merchants within the early 18th century and there at the moment are a number of native species grown throughout sub-tropical areas on Australia’s east coast together with the large-leaved tamarind (Diploglottis australis) and small-leaved tamarind (Diploglottis campbellii, nevertheless they’re not associated to the African and Asian species.
Progress and harvest
Tamarind bushes are very resilient and might stand up to drought and wind-borne salt present in areas situated close to coastlines. The bushes thrive in tropical and subtropical areas and needs to be uncovered to dry climate when younger to construct tolerance towards frosts and funky temperatures.
Tamarind bushes could be grown by way of grafting or seeds which should be soaked for just a few days earlier than being transferred into free-draining soil. Germination takes one to 2 weeks in a heat, sunny setting with repeatedly watering.
Tamarind bushes develop as much as 25 metres in top and have wide-spanning branches that fall in the direction of the bottom in a curved form. The bushes have dense, evergreen, feather-like leaves which can be about 5cm or much less in size. Crimson and yellow flowers about 2.5cm in dimension develop on bushes in small clusters.Brown tamarind pods are pea-like in form and develop as much as 15cm in size and a pair of.5cm in width. Every pod comprises as much as 12 tamarind seeds which can be coated in a delicate, brown pulp which darkens because it ripens.
Flavour and culinary makes use of
Tamarind pulp has a sweet-sour flavour and can be utilized ripe or unripe. Unripe, the pulp may be very tart and must be cooked or pickled earlier than being consumed. It’s usually used chutneys, stews, curries, soups, or sweets the place it offers an acidic kick. As tamarind ripens, its sourness reduces and is akin to a mix of date, lemon, and apricot. Ripened tamarind is offered in entire pod kind in addition to a paste, focus, extract, and powder.
One among its most typical purposes is in pad Thai the place it’s mixed with fish sauce, sugar, and vinegar. It’s additionally a core ingredient of Worcestershire sauce and is a pure meat tenderiser because of tartaric acid. Tamarind is a core ingredient to flavour curries and different spicy dishes and is famously used within the Mexican dessert mangonada, which options straw-shaped tamarind garnishes known as tarugos.