Tamarind

The name “tamarind” comes from the Arabic tamar-ul-Hindi, meaning “date or fruit from India.” In Hindi it is called imli, in Tamil, puli (which also means “tart tasting”). The fruit of the tamarind tree (Tamarindus indicus) is used as a souring agent in many parts of the Subcontinent, especially in the south, as well as in Iranian and Georgian cooking and in Southeast Asia. The fruit grows as long pale brown pods with a dark brown sticky pulp inside. Tamarind pulp is now widely available in South Asian and Southeast Asian groceries, as well as in some large grocery stores. It is sold as small blocks wrapped in clear cellophane. It contains seeds and fibers, as well as the flavorful flesh, so it must be soaked and passed through a strainer before being used. The recipes give a brief set of instructions for preparing tamarind. Here is a more elaborate description of the process: Cut off a chunk of pulp (for most recipes you’ll be using about a tablespoon) from the block of tamarind, then chop it into smaller pieces and place in a small bowl. Add a little hot water, about four times the volume of the pulp, and use a fork to help the tamarind pulp dissolve in the water. Let stand for 10 or 15 minutes, then place a sieve over another small bowl and pour the tamarind mixture into the sieve. Press the tamarind through the sieve with a wooden spoon, and be sure to scrape off the tamarind liquid that clings to the underside of the sieve. Discard the pulp and seeds and use the liquid in recipes as directed (see, for example, Tamarind Potatoes, and Bangla Dal with a Hit of Lime).