Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:246
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:24761264 - Herb and Spice Companion_146-256.indd 247 3/7/15 5:31 pm
(Text)ExOTIC SPICES- 247 –
Harvest: After at least 1 year for grafted trees or 6
years for seedlings, the ripe seedpods are ready for har-
vest in spring or summer. They can be harvested while
still green and unripe, but the unripe fruit is intensely
tart rather than sweet. If left on the tree for several
months, the seedpods will dry out and develop sweeter
flavor. They should be brown, brittle, and sound hollow
when knocked with a finger.
Care: Protect from winds and cold temperatures. Prune occasionally to discard decay-
ing or damaged branches.In the Kitchen
Dishes: curries, stews, marinades,
sauces, dressings, preserves, chutneys
Prep: If using whole dried pods, crack
open the hard shell, separate the stringy
fibers from the pulp, and remove the
seeds. If using a block of tamarind, cut
off a 1-inch piece (or less) for any one
dish. To make tamarind liquid for use in
cooking, soak the pulp in hot water; stir
and press with a spoon to soften it, and
let sit for 20 minutes. Strain, squeeze the
pulp to wring out any remaining liquid,
and discard seeds, fibers, and dried pulp.
If using tamarind concentrate, dilute
with about 2 teaspoons of water before
adding to a dish.
Serve: Tamarind will swap in for lemon
juice or zest in any recipe. It’s a natural
addition to jams, syrups, and candies,
thanks to its dried-fruit texture and
sweet-tart flavor. But it shines most often
in hot dishes with other Asian flavors. Its
acidity is particularly useful in marinades
for beef, where it tenderizes the meat
while adding flavor. Tamarind adds tang
to chutneys and pickles, and puts the
“sour” in classic hot-and-sour soup.SUBSTITUTIONS
- Lime juice + brown
sugar - Amchoor powder
- Sumac
PAIRINGS
Fruits and Vegetables:
apples, cabbage, carrots,
coconut, cucumber, dates,
lemons, mangoes, mushrooms,
onions, peas, peppers, pineapple,
potatoes, raisins, shallots,
tomatoes
Proteins: beans, beef, cashews,
chicken, duck, fish and seafood,
lamb, lentils, nuts, pork
Seasonings: asafetida, chili
peppers, cilantro, cinnamon,
cloves, coriander seeds, cumin,
curry powder, fennel, fenugreek,
fish sauce, galangal, garam
masala, garlic, ginger, honey,
lemon juice and zest, lemongrass,
lime juice and zest, mint, mustard,
paprika, saffron, sesame seeds,
soy sauce, Thai basil, turmericJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:246
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:24761264 - Herb and Spice Companion_146-256.indd 247 3/7/15 5:24 pm