Tamarind
Tamarindus indica · Fruit
Top 10 pairings
Tamarind's brown pods hold a sticky fruit pulp, intensely tart yet deeply sweet, with a raisiny, caramel depth. It sours pad thai, sambar and chutneys, and hides in Worcestershire sauce.
Picking a good onedrag
Brittle, light, whole podsMouldy or weevil-holed
Stored darkStill goodStored pulp goes soft, sticky and near-black. That is normal ageing; pressed blocks are made of it.
The pulpDeep brown, presses to a mass
Weight and tapStill light, a seed shifts inside
The shellCracked on a seam, pulp covered
SmellDeep raisin and caramel, still sour
What you get from one
34%
Edible part
pods and seeds out
Keeping ittap a temperature
A domestic fridge holds it about 6× longer than the counter.
Dry
Humidity
Sealed, not vented
Airflow