Tamarind
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Rosids
- ORDER: Fabales
- FAMILY: Fabaceae
- GENUS: Tamarindus
- SPECIES: T. indica
REGION OF ORIGIN: Tropical East Africa. Despite tamarind growing wild in India as if it were born there, more and more genetic and historical evidence points to the plant originating in the tropical savannas of East Africa. This region, including countries like Sudan, Ethiopia, Kenya, and Tanzania, is characterized by warm climates, diverse ecosystems, and rich biodiversity - the perfect environment for tamarind trees to produce its tangy fruits.
PART & COLOR: The pulpy flesh surrounding the seeds within the fruit pod have a rich, reddish brown color. The spice often takes the form of a compressed block of dehydrated pulp paste, which is a darker shade.
HARVEST: Tamarind is one of the most widely cultivated tropical fruit trees, so its harvest season differs significantly based on region, climate, and the desired qualities of the fruit. As an example, the typical harvest season in India, the world's largest producer, is between late February to mid-April. Post-harvest, pods are sold whole or depulped. This process is often done painstakingly by hand to separate the sticky pulp from the seeds and fibers.
AROMA & FLAVOR PROFILE
Tamarind offers a symphony of flavors, its ripe pulp a unique balance of sweet, sour, tart, and tangy. The underlying sweetness often carries hints of dried fruit like dates and apricots, while a subtle, bright citrus element adds freshness. Floral undertones complete tamarind's captivating profile.
The intensity of each of these features varies based on the ripeness of the fruit and the variety, of which there are many. Selective breeding has led to diverse tamarind cultivars, offering a range of flavors from tart and sour to exquisitely sweet. When the pulp is dried, these core flavors remain, although the process concentrates the sweet, sour, and tangy flavors while reducing the more delicate floral and citrus notes.
CULINARY USES
Tamarind's culinary uses are wide-ranging, reflecting its global cultivation and long history. Its unique sweet-sour flavor benefits both the sweet and the savory. From Latin American aguas frescas and Caribbean marinades to Indian chutneys and the famous pad thai, tamarind is essential to many beloved beverages and dishes from around the world. It's also a key ingredient in Worcestershire sauce.
The pulp, often rehydrated from its dried, compressed form, provides a tangy base for sauces, adds complexity to curries, and contributes a bright note to desserts. While the pulp is the star, tamarind seeds also have a niche culinary application as a thickening powder if they are properly ground.
