Popular in Asian cooking, sweet tamarind is also used for its medicinal properties for aiding
The tamarind originated many centuries ago in the Old World tropics spreading to
other regions warm enough to continue its growth.
The brittle brown pod breaks away to reveal its sticky pliable reddish-brown pulp.
Looking somewhat like fruit leather, it offers a rather complex flavor that is
infoibing as a sour fruity taste with an acid edge.
Some say it brings to mind a blend of apricot, prunes, raisins, and dates,
with a lemon or lime twist.
Tamarind bred specifically to be eating as a fresh fruit.
It is also sometimes eaten in preserved in sugar with chili as a type of
Tamarind also popular for tart/sweet taste with limejuice added for sourness.
A tamarind-based sweet-and-sour sauce served over deep-fried fish.
It is used in desserts, blended into juices or sweetened drinks.
High in carbohydrates, the tamarind provides a moderate amount of the B
vitamins, protein, phosphorus, iron, potassium, and niacin.