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Trendy Tamarind 

Tamarind has been on the culinary trend radar for a while, but recently we are seeing the popular ingredient being used more in interesting recipes such as cocktails and desserts.  

The tropical fruit known as tamarind comes from the Tamarindus indica tree, which is indigenous to Africa but is also widely grown in South Asia, the Middle East, and Latin America. The tree yields pod-like fruits with a dark brown, acidic pulp that is used in savoury and sweet recipes all over the world. The fruit can be found in a variety of forms such as dried blocks, pulp, paste, and fresh pods. 

Tamarind is an essential ingredient in sauces, curries, and chutneys due to its unique sweet-sour flavour and adaptability. In addition to its culinary use, tamarind boasts a number of medicinal benefits thanks to its wealth of antioxidants, vitamins, and minerals such as potassium and magnesium. It has long been used to help lower blood pressure, lessen inflammation, and improve digestion. Try the recipes below to get a taste of this super ingredient!  

Tam & burnt orange fizz 

Serves 1  

This sophisticated cocktail is a sweet and sour flavour bomb. 

Shake 1 tsp (5m1) brown sugar, 1/2 tsp (2,5m1) tamarind paste, 1-2 tots (25-50m1) Brandy or Cognac and 2-4 dashes traditional or orange Angostura bitters and pour in a champagne flute or coupe. Top with 100ml’ ice-cold Prosecco. Add burnt orange slices for serving (see below). 

For the burnt orange slices:

Slice 1 orange into 2mm thin rounds. Place on a lined baking tray and dry but at 100°C in an oven for 1½ hours. Sprinkle each slice with a pinch of sugar. Increase heat to 140°C and allow to caramelise, about 15-20 minutes. Cool completely and serve in drinks.  

Tamarind and orange dressing  

Makes about ⅓ cup 

Fresh and zesty is the name of the game with this tamarind dressing. It pairs perfectly with salads and braaied fish. 

Combine zest and juice of 1 orange, 1 tsp tamarind paste, 2 Tbsp olive oil, 2 tsp plum sauce, 1 Tbsp brown sugar, 2cm ginger, peeled and finely grated, ½  tsp chilli flakes (optional). Season and shake to combine. Store the tamarind and orange dressing in the fridge for up to 2 weeks.  

Did you know?

Tamarind is a key component of Worcestershire sauce. This natural preservative is often used as a way to add some sourness to foods.    

By: Lichelle May
Photography by: Zhann Solomons, Getty Images
Text courtesy of MyKitchen magazine