How to Cook With Sweet Tamarind
Once the sole prize of tropical Africa, the tamarind tree now is now in tropical regions worldwide. The semi-evergreen tree produces clusters of pod-like fruit, filled with seeds and pulp. This tangy, reddish-brown pulp has found culinary appreciation as diverse as Mexican, Thai, Indian, Caribbean, Latin and Vietnamese cuisines. You can find dried pods at many ethnic grocery stores, as canned tamarind concentrate and tamarind paste. These forms typically contain tamarind without any additional ingredients, and you can use these to cook stir-fries, sauces and other dishes. Sweet tamarind, which is tamarind with some added sweetener, is not used in cooking, but in making drinks and some chilled desserts.
Things You'll Need
- Tamarind syrup
- Fruit syrups, optional
- Mint, optional
- Tamarind nectar
- Fruit juices, optional
Instructions
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Combine equal parts tamarind syrup with fruit syrup. Mix well and serve over ice for a refreshing beverage. Raspberry, strawberry, mango and peach syrups are great choices as their flavor profile pairs nicely with tamarind. Garnish with a sprig of mint, if desired.
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Add a small amount of tamarind syrup to your favorite cocktail to add depth of flavor. Tamarind works well in margaritas, punches and other cocktails that call for tropical and citrus flavors. You can also combine tamarind with your favorite dry liquor, such as gin or vodka, and a splash of bitters for a slightly less sweet drink.
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Combine tamarind nectar with fruit juice and mix well. Use the tamarind mixture as the base for your favorite granita or sorbet recipe. Citrus juices, such as pink grapefruit or tangerine work especially well to create a unique chilled dessert.
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