Sticky Tamarind Chicken | Picture the Recipe (2024)

FAQs

What are the ingredients in tamarind? ›

Tamarind Flavor Pairings

Other flavors that are nice with tamarind are ginger, coconut, chiles, lime, anise, and cinnamon. Tamarind tends to also work well with a variety of fruit juices, especially sweeter ones that balance the tamarind's sour profile.

Tamarind paste is from the fruit—or pods—of the tamarind tree, specifically the pulp that surrounds the seeds within the pod. The tamarind tree is a common hardwood fruit tree that is native to Africa but now grows all over Asia and Mexico. It bears large brown pods that contain the tamarind fruit.

Being rich in polyphenols and flavonoids, tamarind has been shown to decrease LDL cholesterol and increase HDL cholesterol, thereby lowering the risk of atherosclerosis. The dried pulp was also found to have anti-hypertensive effects, reducing diastolic blood pressure.

Tamarind is known to be good for health as it's rich in antioxidants, vitamins, and minerals. It can aid digestion, lower cholesterol, and offer potential anti-inflammatory benefits.

Traditionally, the pulp of ripe fruits is used for sweets and soft drinks, since these are sweeter and the pulp of young fruits is used for salty dishes due to its acidity. And the fact is that Mexicans love tamarind!

Pregnancy and breast-feeding: There is not enough reliable information about the safety of taking tamarind if you are pregnant or breast feeding. Using in amounts greater than those found in foods should be avoided until more is known. Diabetes: Tamarind might lower blood sugar levels.

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.

What is a tamarind in English? ›

tam·​a·​rind ˈtam-ə-rənd, -ˌrind. 1. : a tropical leguminous tree (Tamarindus indica) with hard yellowish wood and a fruit with an acid pulp. 2. : the pulp of the partially dried ripe fruit of a tamarind used in herbal medicine especially for its laxative properties.

The acidity of tamarind is a perfect meat tenderizer. It is often added to marinades to soften thick cuts of beef before they are cooked. It's also why tamarind is a primary ingredient of Worcestershire sauce.

It acts as a good laxative due to high amounts of malic, tartaric, and potassium acid. It increases the Intestinal small transit due to tartaric acid, malic acid, and citric acid extracts [8] .

Tamarind (tamarindus indica) is a fruit tree indigenous to tropical Africa, but is now grown and used in tropical regions around the world, including Thailand! It is a common ingredient in Southeast Asia, the Indian Subcontinent, as well as in South America.

Tamarind pulp is rarely used in cooking unless diluted. Instead it is commonly used to make tamarind water before adding it to a recipe. Tamarind paste is much more convenient and quicker to use as you can easily spoon it from the jar directly into your dish.

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.

Tamarindus indica; which is one of the highly commercialized medicinal plants is known for its potent anti-inflammatory activities. 7, 8 This tropical tree has been used to treat inflammation, stomach pain, throat pain, and rheumatism in traditional medicine.

The most common use for tamarind in the U.S. is in the noodle dish Pad Thai. It's also an important ingredient in Worcestershire sauce. Many fusion recipes lean on tamarind as a marinade for meats and fishes because the tartaric acid in the ingredient is a powerful tenderizer.