Tamarind is a tropical tree that grows in several regions around the world. It produces pods filled with paste-like, sweet-sour fruit. Tamarind is high in tartaric acid which adds a tart, sweet, or sour taste to dishes and drinks. Aachi Tamarind can take savory or sweet recipes up a notch. Tamarind comes in sweet and sour varieties. The sour variety is used in Indian cooking, while Thai cuisine mainly uses the sweeter version. A South Indian kitchen is incomplete without tamarind and is a culinary staple in the Caribbean, India, Thailand, and Mexico.
Apart from being a soring agent, tamarind also helps tenderize foods. The famous Mumbai roadside snack Pani puri makes use of loads of tamarind to get the authentic taste of its pani. The most popular South Indian foods including sambhar, rasam and some chutneys use tamarind. Tamarind is also one of the ingredients in Worcestershire sauce. Tamarind rice is a well-known South Indian tangy, spicy rice preparation.
Aachi Tamarind is a good source of antioxidant polyphenols which exhibit anti-inflammatory properties. This can protect different organs of the body like the heart, liver, skin, etc. Tamarind is a rich source of Vitamin C, fiber, potassium, magnesium, and other nutrients necessary for good health. The presence of potassium in tamarind helps control the blood pressure and heart rate by maintaining normal fluid balance in the body. It also contains iron that plays a vital role in the normal production and development of red blood cells. Vitamin A in tamarind is essential for maintaining your eye health.
It is better to store tamarind in non-reactive glass or earthen jars, which helps retain their fresh color.