The edible portion of the tamarind trees comes from the seed pods, specifically the pulp surrounding the seeds within the pod. This pulp is very tart and sour when slightly under-ripe and grows progressively sweeter as the fruit ripens. It has a bright, citrusy flavor that enhances the other flavors in a dish in much the same way as lemon juice.
Tamarind adds a subtle sour flavor to curries, noodle dishes, soups, and sauces. In can be used in marinades since its acidic qualities help tenderize meat. You'll also see tamarind used in desserts, candies, and cold beverages, and it's one of the main ingredients in worcestershire sauce!
You can find tamarind in pod form, as a block of pulpy paste, as a concentrate, or as a powder. We mostly tend to cook with the paste, which needs to be soaked in hot water and strained of seeds before being used. To be honest, we don't have a lot of experience with the pods themselves - do any of you?
If you've never cooked with tamarind before and are curious to try, check out these recipes!
Do you do a lot of cooking with tamarind? What's do you have to say about it?