Tamarind-It's Not Just Sour

Tamarind-It's Not Just Sour

What is sour, very sour, but it has the flavor and taste, no other components can be matched. Yes, I am talking about the tamarind, an ingredient, it is added to lend its special taste.

The boy is sour

You can think of chaat sweet date and tamarind chutney? I can not. Enhance chaat Without it, you can not reach the level in the sweet and sour sauce. At home, we always have a bottle full of chutney in those unexpected time stored in the refrigerator, when we need to quickly throw the BHEL or SEV sweet potato purification.

According to legend, Marco Polo claimed the Malabar pirates victims to swallow tamarind and salt water mix, forcing them spit their stomach, they may have swallowed to conceal them to disclose any pearl. Therefore, sour tamarind.

The origin of the tamarind
Tamarind comes from the Arabic word "behind the Tamar-E", which means "dates from India, it has an African-American. Today, it is a multi-valued food ingredient in many Asian and the United States and even Latin Americas recipes, you know do not know, it is the recipe for Worcestershire sauce?

The easiest way to use the the tamarind soak period of time, then strain the pulp. The pulp is widely used in Asian cuisine, Indian curries and chutneys Philippines soup. It also found some refreshing drinks like IMLI Ka Amlana.

Such as mango, tamarind is sweeter than the others, it will be very accurate, it is sweet, the deeper is its pulp. Tamarind pulp cup of about 285 calories and is an excellent source of potassium.

The Tamarind in our kitchen
Tamarind merger, and taste with hot pepper and sour and fruity, so many South Indian dishes hot and sour characters and their dark. Tamarind is widely used in Mangalore, Tamil Nadu and Andhra Pradesh. In Kerala, most of them use kochumpuli layman's terms is known as' fish tamarind, because they use it to increase the sour fish curry with the the Concannon Coast kokum also be used for it acidity and pleasant taste of tamarind tree is also used in Bangladesh, however, to a lesser extent water Puchka - Version polyaniline Puri - tamarind child.

The medicinal using the tamarind
Some people think that tamarind reasons rheumatism, so let me tell you, the whole plant medicinal virtues. Its leaf is the cooling and antibilious bark is an astringent, tonic, and helps in reducing fever. Pulp digestion, antiflatulent, cooling, laxative, and preservatives. Its seeds are also astringent.

Tamarind pulp, rich in vitamin C, is valuable in the prevention and treatment of scurvy. This is significant, tamarind does not lose its anti-scurvy properties other fruits and vegetables in the dry case.

South Indian friend told me that boiling very dilute tamarind water, a teaspoon of hot ghee and half a teaspoon of black pepper, broth, which is considered to be an effective home remedy for a cold in South India, a few minutes to prepare pepper rasam.

This steaming hot the rasam almost immediate effect, because soon after the consumption of the nose and eyes water and clear nasal congestion. And believe it, I put it every time I have a bad cold, I feel very relieved