Tamarind

Tamarind is a tropical fruit known for its sour and slightly sweet taste.

Flavor

How to use it

Sour Soups and Stews. Add tamarind paste to soups; its acidity cuts through fat.

Paneer and Meat Glazes. Blend into glazes for tangy-sweet coatings; heat brings out more of its tartness.

Common mistakes

• Overuse makes dishes too sour.
• If you skip sieving, you'll eat fibrous bits.

What goes with tamarind

• Sugar. Sugar balances tamarind's intense sourness with sweetness.
• Curry Leaf. Curry leaf and tamarind season South Indian rasam and fish curries.
• Mayonnaise. Tamarind’s tangy sweetness lifts the creamy richness of mayonnaise.
• Cumin. Cumin's earthy warmth contrasts tamarind's tangy flavor.
• Fish Sauce. Tamarind's sour fruitiness balances fish sauce's salt, as in pad thai.
• Shrimp. Tamarind's fruity tang cuts shrimp's sweetness in Thai and Indian dishes.
• Galangal. Tamarind's sour tang matches galangal's sharp flavor in Southeast Asian curries.
• Chili Flake. Chili heat amplifies tamarind's sharp tang.

Try tonight

• Mix into a barbecue glaze.
• Finish a lentil soup.
• Use in Pad Thai sauce.

Storage

Store paste in a refrigerator; keep sealed for best quality.