Tamarind (fruit of the tamarind tree)
The Tamarind is the fruit of the Tamarind tree, sacred tree of the Bambara traditions which symbolizes multiplicity and renewal. Originally from tropical Africa, the tamarind tree can reach 25 meters high, lives up to 150 years and is always productive! It is highly appreciated for its fruit and shade. Sacred tree of the bambara traditions, it symbolizes multiplicity and renewal.
The tamarind tree is a tree with purgative virtues; it is the basis of African medicine. Its various elements are used in almost all traditional medicines. The fruits are pods that are bumpy at the seed level and are buried in a yellowish-brown pulp. The pulp has a fruity, slightly sweet and sour taste with a pleasant aroma. The pods are a very popular treat in many countries where everyone, large and small, sucks the pulp, and the fruit is used to make soft drinks, herbal teas and jams. It is a perfect accompaniment to meat, fish and stews. It is used fresh, dehydrated, candied or in paste.
The pulp is known for its laxative effects.
The fruit is used in the composition of certain medicines intended to facilitate transit during anti-cancer treatments.
how is tamarind consume
Brazil: is eaten as it is, the shell is broken like a peanut and the flesh is eaten by removing the large and very hard seeds.
Egypt: the pulp is rolled into balls and dried in the open air; it is then consumed as a cold infusion, mixed with hibiscus flowers.
India: an ingredient of massalas.
Mauritius: ingredient of chutneys (green mango, coriander, mint, etc.) and a fish curry sauce. In summer, it can be enjoyed in juice, crushed with brown or blond cane sugar. Its pulp is also used to shine copper utensils.
Mexico and other Latin American countries: an ingredient of tamarindo, a salty, sour and strongly spiced confectionery.
Reunion Island: based on syrups, rum arrangé, salty, sour and strongly spiced sweets or juice.
Thailand, Cambodia, Burma: ingredient of several dishes and mainly hot sauces. The tamarind sold in France is mainly Thai. It is also prepared as a confectionery, rolled in sugar, salt and chilli powder (it is in this form that it is found for example in Vietnam and New Caledonia).
French West Indies: at the base of syrups, jams or punches.
Senegal: a condiment, especially with fish-based preparations, such as Thiéboudian. Tamarind paste is often added at the end of the dish with a seasoning of lemon juice and chilli pepper.
Niger, Burkina Faso and Mali: an ingredient in a syrup. During Ramadan, it is used in a decoction composed of onion and garlic, and served to break the fast to fight dysentery.
Mayotte, Comoros: at the base of syrups and used in some cases for dishes. The tamarind is eaten as is.
Iran: an ingredient in many dishes, especially fish.
Madagascar: an ingredient in juices or water ice.
Turkey: eaten as an iced juice called sorbet.
Use one packet per cup, pour simmering water and let infuse for 3 to 5 minutes.
After opening, store in the refrigerator.