Figuring out how to extract flavor from these strange looking pods has been on my culinary bucket list for quite some time. Tamarind is what adds the tang to many of my favorite dishes. It’s most known to me as an ingredient in Worcestershire Sauce and Pad Thai but I have had it in many places in the world in desserts, chutneys, curries and drinks. It makes a wonderful marinade ingredient as it is a natural tenderizer and I have also been using it in my BBQ sauce.
Not until I did a little research did I realize this little fruit is full of health benefits. From helping to settle the stomach to aiding in digestion, tamarind is also anti-inflammatory and may help with fevers and sore throats. It’s full of nutrients, thiamin, iron, magnesium, phosphorus, niacin, calcium, vitamin C, copper and pyridoxine, as well as being full of antioxidants. Getting from the pods to the puree is a bit of a process, not difficult at all, just a little messy. Although there are many ways to go about it, this is my preferred method.