Sour Times

Tart and lip puckeringly sour, the flavour of tamarind gives many Asian, Indian and Latin cuisines a delicious, tangy punch.

Tamarind trees grow in many tropical countries and although the leaves are also occasionally used in soups and curries, it is the fat brown pods that are the most sought out for use in the kitchen. Inside the pods are large black seeds surrounded by dark orange stringy fibres and pulp which are distinctly sour.

To use tamarind, the seeds and pulp are first soaked in boiling water for 15-20 minutes and then passed through a fine sieve to remove the seeds and fibres, resulting in tamarind water. You can buy packs of tamarind pulp and seeds in any Indian or Asian supermarket. Try and use these instead of the bottles of tamarind concentrate which can have a harsh and chemical flavour.

Here are three delicious ways to enjoy tamarind.

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.