Originally from India, as its name suggests (tamarind comes from the Arabic tamar hindi “date of India”), widely used in Asian cuisine, tamarind is a spice popular in Africa, Iraq and in all countries of the Persian Gulf. Ingredient in curries, chutneys el other Asian condiments, tamarind was wanted in the Middle Ages as a refreshing syrup drink that the Crusaders had probably reported from the East.

Tamarind is the large dark pod of the tamarind tree in the tropical eastern Asia. Flowers are terminal clusters of yellow or reddish. The fruits are eaten Irais; dry, paste or concentrate, they serve as acidifier. as lemon juice. The flavor is sweet and sour, spicy and aromatic. The tamarind tree can reach 30 m high with a circumference of over 10 m. Grown in the Caribbean, became a spice tamarind hase of the kitchen.

The tamarind is purchased in blocks of black pulp, fibrous, sticky, free of seeds. The flavor is extracted by soaking it in hot water slightly sweetened, then press. On goûi more pronounced as the lemon or lime, tamarind curries suitable for meat or fish. It is also found in powder, paste or concentrate.

Tamarind is an excellent laxative, to the gentle action. It is also indicated to fight against fevers, asthma, jaundice and dysentery. Fresh fruit. Relieve morning sickness in early pregnancy. Tamarind stimulate appetite and improve digestion.