Tamarind Chicken Recipe on Food52 (2024)

FAQs

What does tamarind do to meat? ›

Tamarind is a great way to tenderize meat because of its high acidity, which breaks down tougher cuts. Use it in marinades for tender meat and a hint of sour flavor.

It acts as a preservative, a cooling agent, and a remedy—its paste relieves the itchy mouthfeel that comes from eating tubers like yam and taro. It's also sour and sharp; as Saee Koranne-Khandekar explains in her book Pangat, a Feast, tamarind plays a crucial part in balancing flavors.

Tamarind paste concentrate is a dark, shiny, viscous syrup that is quite intense in flavor. Tamarind paste puree is thicker than concentrate and more similarly resembles a homemade paste in texture. The puree is usually slightly less tart than the concentrate but still packs a punch.

Make tamarind paste using equal amounts of boiling water and tamarind pulp from the pliable block. Soak in water for 10-15 minutes then stir with a fork until it is a uniform consistency.

Tamarind consumption is also detrimental to the appearance of the teeth. One of the most common drawbacks of tamarind is allergy. Many choose to eat this fruit, but it can cause ringworm, itching, swelling, dizziness, fainting, vomiting, and shortness of breath.

4. Offers liver protective benefits. Fatty liver disease, or hepatosteatosis, is increasing in the Western world, and tamarind fruit extract has been shown to provide a protective effect for the liver, as it contains antioxidants called procyanidins, that counter free radical damage to the liver.

For starters, it is a good laxative, which means that it stimulates the bowel movements and excretion. Secondly, Tamarind also has high dietary fiber content, which helps bulk up the stool, making it easier for it to move around.

When the Spaniards arrived in America, they brought several seeds with them and decided to plant the tamarind seed in New Spain. Thanks to the tropical zones that exist in our country, its cultivation spread throughout most of the country. From that moment on, it became a fundamental component of Mexican gastronomy.

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. Some varieties of tamarind are sweeter than others, and all become sweeter as they ripen.

Most jars and containers of tamarind paste say to store in a cool, dry place, which means your spice cabinet will do just fine. You will find, however, that cooks who use tamarind often recommend storing in the refrigerator to ensure longer shelf life and freshness.

What ethnicity is tamarind sauce? ›

Tamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there. It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria, Kenya, Zambia, Somalia, Tanzania and Malawi.

Unopened tamarind paste can typically last for up to a year past its printed date when stored in a cool, dry place. Once you've opened the jar, the tamarind paste should be consumed within a month if stored at room temperature. But, if you refrigerate it after opening, it can last for about 6 months.

Depending your recipe, you might want a looser or gooier consistency; just make sure the liquid retains some viscosity. How to use tamarind pulp: Swirl rehydrated tamarind pulp into a marinade for fish or meat—tamarind pairs especially well with soy sauce, garlic, and some kind of chile for heat.

Tamarind is a fruit that contains a nutrient-rich, fibrous pulp. Its nutrients may have antioxidant, anti-fungal, anti-bacterial, and anti-viral effects, among other benefits. Tamarind is a type of tropical fruit used in many dishes around the world.

If you're looking to tenderize and marinate your meat, you should use tamarind to do so. Tamarind has amazing acidic properties that naturally tenderize firm beef and pork cuts. The acidic nature of the fruit breaks down the fibers in the meat, making it super tender and easier to cook with in stir-fries.

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates.

Tamarind is a fruit that contains a nutrient-rich, fibrous pulp. Its nutrients may have antioxidant, anti-fungal, anti-bacterial, and anti-viral effects, among other benefits. Tamarind is a type of tropical fruit used in many dishes around the world. It may even have medicinal properties.

Tamarind fruit may serve as a natural laxative, and its components have the potential to promote muscle relaxation, which can be beneficial for managing diarrhea. Furthermore, tamarind seeds contain antioxidants that may help combat free radicals, potentially aiding in conditions such as stomach ulcers.