Populations across Asia, Africa, and South and Central America extensively use tamarind in cooking. Typical dishes that use ...

Get to know this sweet and sour ingredient that spans cuisines. I grew up in a South Indian household, and the first kitchen task I was given as a child was making tamarind paste. My mom would ...

Small pieces of tamarind cake can be broken off and infused to create an acidic liquid flavouring used in Asian and Caribbean cooking. Use tamarind to flavour meat and vegetable curries ...

The pulp of the tamarind has a spicy, aromatic, sweet and very sour flavour (a bit like a very sour prune). It is for this sourness that it is prized and used to lend a pleasant sour flavour to ...

For any home cooks who aren't familiar, tamarind paste is a form of the sweet-and-sour fruit that's used in an array of ...

When it’s as smooth as you think you can get it – the tamarind paste I use says it’s without stones, but I do find the odd one, and I don’t bother to get rid of them – remove to a bowl ...

The twist in this dish is tamarind. If you aren’t familiar with tamarind, it’s a sticky and tangy fruit that you can get in many forms. Seasonally, it’s available fresh in brown pods or you ...

About Tamarind Rice Recipe: This tangy rice dish is made with channa and urad dals, infused with the flavor of tamarind pulp. Tamarind rice is actually a north Indian version of Pulihora or ...

A classic rasam is made with a mixture of delicious spices, including the sourness of tamarind, the sweetness of jaggery, and the spicy taste of spices. Rasam is consumed a lot in winter because it is ...