Tamarind paste: The secret ingredient transforming dishes
Natural ingredients are becoming increasingly popular. Some, like tamarind paste, have only recently started gaining recognition. In Asian cuisine, it is almost a staple product. But why is it worth consuming?
Tamarind paste is widely used in Asian cuisine. It is made from the fruit of the tamarind tree, an exotic tree that grows in Africa. These fruits resemble beans; beneath their skin, you'll find green-pink pulp and dark brown seeds. The sweet and sour paste is made from the pulp, while the seeds are suitable for jewellery. They are also often used as an ingredient in fabric stiffeners, proving more effective than starch. You can find tamarind paste in stores that specialise in Asian food.
Why is tamarind paste a good choice for a diet?
It is primarily tasty and healthy. It contains numerous valuable nutrients, such as fibre, which aids digestion and prevents constipation. Tamarind paste supports weight loss by speeding up metabolism and helping cleanse the body. It also contains minerals like copper, iron, and potassium. Thanks to antioxidants, the paste supports the immune system and helps the body fight free radicals, which contribute to skin ageing. It also helps with digestive problems and stomach pain. Interestingly, it is also a natural preservative, as it contains tartaric acid.
But how do you prepare it, and is it worth the effort? You'll immediately dash to the shop if I tell you it's straightforward. If you've already bought tamarind, crack it open. Extract the pulp (you can discard the seeds without guilt) and place it in a bowl, then pour warm water. Wait 15 minutes, and then mash everything into a paste. It should have consistency in baby food for six-month-old infants. Finally, strain the paste through a sieve, and you're done. If you don't use it immediately, place it in an ice cube tray and store it in the freezer, taking out one cube at a time like a magical elixir.
Tamarind paste and its use in the kitchen
In Asian countries such as Thailand or Malaysia, tamarind paste is used to add flavour and character to many dishes. Its interesting aroma adds a unique touch to any dish. Tamarind paste is an excellent substitute for lemon juice in salads. It can also be added to meat marinades, perfectly balancing the richness of chicken, beef, or pork. Not to mention, with its help, the meat doesn’t have the consistency of old shoe leather but resembles a dish that grandma would be proud of.
Europeans have found a use for it. They decided to add it to Worcestershire sauce, and the result was intriguing. Tamarind paste, spices, vinegar, and anchovies - this combination encompasses all possible flavours. Tamarind is a "type of sticky goodness" that combines everything and balances the conflict between sweet, salty, and spicy. It also makes meat taste like meat - Worcestershire sauce has this magical property that completely enhances the flavour of dishes. Tamarind paste is ideal for sauces, soups, and meat dishes. You can also add it to ice cream and desserts. This already sounds like a tasting for the sophisticated palate. This ingredient perfectly offsets sweetness, ensuring the dessert doesn't taste overly sugary. The paste also adds depth and exoticism.
