Tamarind

Tamarind grows in tropical climates on large trees - the large brown pods that hang from the tamarind trees look like the large brown pods of the Catalpa tree! The pulp of the tamarind is very thick, and the flavor ranges from somewhat sweet to sour - Asian cuisine includes the pulp of tamarind for its sour flavor in lieu of lemon juice. Tamarind is used in chutneys, and is sold in concentrate and powder - the best tamarind is to buy the pods and remove the pulp and seeds. Tamarind pulp (seeds removed) is also available.

Tamarind pulp makes a wonderful refreshing drink - mix pulp with water and add sweetener of choice - chill and enjoy! For a delicious chutney, add water to the pulp and mix adding more water as need to reach desired consistency. Add fresh grated ginger, garlic, cayenne pepper to taste and mix thoroughly. Refrigerate chutney and use as needed - tamarind chutney stores well, and can be served warm or chilled.

Tamarind is also known as an Indian date - the fruit is from tall shade trees that are native to Asia, Northern Africa and India. When the pods of the tree are dried, the pulp becomes very sour. Select pods that are fresh-looking and without mold. Tamarind pods will store in the refrigerator for up to 30 days. Tamarind is fat and cholesterol-free, and very low in calories and sodium. Tamarind sauce is a very important ingredient in Thai cuisine, and is an effective natural preservative and marinade. Tamarind is a very important ingredient in Worcestershire sauce.

For a refreshing "raw food" dish - try the following: