Tamarind Pods
Despite its secondary name of “Indian date,” the tamarind is not a date. Nor is it native to India. It originated in tropical Africa, but due to the fact that it was adopted by the Indians with gusto when it reached their shores, when it boomeranged back west, the Persians assumed the Indians were the original cultivators of the fruit. As for the “date” misnomer, its sticky, dark-brown pulp has a texture very similar to true dates.
Tamarind trees have non-food uses as well–they’re encouraged to grow in tropical regions for their shade, and their sturdy wood is made into flooring and furniture. But their most prevalent use in the U.S. is found in one of our staple commercial sauces: Worcestershire. Tamarind is what gives Worcestershire its tangy, tongue-teasing edge. You may also find tamarinds in the form of juice in the Mexican-foods section, or as an ingredient in Asian marinades and curries.
I was lucky enough to find actual tamarinds at my local produce market. It’s a curious fruit–the pod is so brittle and dry that it cracks with the slightest pressure, and the sticky pulp inside houses several large, inedible seeds. Its flavor is lemony with a hint of apricot; it was just sour enough to be appealing and not so sour that it made my eyes squinch. In the interest of experimentation, I came up with a fairly simple way to enjoy its unique flavor: make an iced-tamarind drink. (I have a feeling that this would make a stunning cocktail if mixed with rum–unless your guests have Asian or Latino roots, nobody is going to guess your secret ingredient.)
Iced Tamarind Tea
- Remove the pod and the woody strings running along the length of the pulp.
- Place pulp in a heat-proof glass and pour just enough boiling water over it to cover it. Add a bit of sucanat or agave nectar and let sit for about 10 minutes.
- Using a spoon, mash the pulp against the sides of the glass to free it from the seeds.
- Sieve juice into another glass.
- Plop in a few ice cubes and enjoy!
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Tags: cocktail, india, marinade, mexican, tamarind, tea, worcestershire
