Use by date February 2020
Sliced dried tamarind
Tamarind slices come from a different tree from Tamarind which is the asam gelugor (Garcinia atroviridis), which is native to Malaysia and Thailand. The dried fruit slices are called Tamarind peel or tamarind slice or in Malay, we call it asam keping.
It is more sour than tamarind pulp, therefore it is very useful as a souring agent for dishes like Assam Laksa.
“The tamarind tree produces pod-like fruits, which contain an edible pulp that is used extensively in cuisines around the world. Other uses of the pulp include traditional medicine and metal polish. The wood can be used for woodworking, and an oil can be extracted from the seeds. Because of the tamarind’s many uses, cultivation has spread around the world in tropical and subtropical zones.
The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire Sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks, and tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks.
Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, as well as in the Chigali lollipop. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.” Source: https://en.wikipedia.org/wiki/Tamarind
So if you are cooking sourish soup dishes, use tamarind pieces to add to the source flavour.
Ingredients: Tamarind Slices
Product of Malaysia