[CH] Re: tamarind and sumac
Chet Bacon (hcbacon@connix.com)
Sun, 14 Feb 1999 11:27:01 -0500
tamarind
tamarind [TAM-uh-rihnd] Also known as Indian date , the
tamarind is the fruit of a tall shade tree native to Asia and
northern Africa and widely grown in India. The large (about
5-inch-long) pods contain small seeds and a sour-sweet pulp
that, when dried, becomes extremely sour. Tamarind pulp
concentrate is popular as a flavoring in East Indian and
Middle Eastern cuisines much like lemon juice is in Western
culture. It's used to season full-flavored foods such as
CHUTNEYS, CURRY dishes and pickled fish. Additionally,
tamarind is used to make a sweet syrup flavoring soft drinks.
It's also an integral ingredient in Worcestershire sauce.
Tamarind can be found in East Indian and some Asian
markets in various forms: jars of concentrated pulp with
seeds; canned paste; whole pods dried into "bricks" or
ground into powder. Tamarind syrup can be found in Dutch,
Indonesian and East Indian markets.
_____________________________________________
sumac; sumaq [SOO-mak] The brick- to dark purple-red
berries of a decorative bush that grows wild throughout the
Middle East and in parts of Italy. Sumac, which is sold
ground or in its dried-berry form, has a pleasantly fruity,
astringent taste that complements everything from fish to
meat to vegetables. Sumac can also found in Middle Eastern
markets.
______________________________________________
We have a large population of middle eastern folks in the Hartford CT
area so these spices/herbs are available.. you should be able to buy
some from your local favorite eatery.
we don't mean to kill you - just feed you.. smile
Chet
> same question
>
> > 3 tablespoons tamarind pulp
>
> > 1 teaspoon ground sumac (optional)
> Red mustard seeds
>
> so you really do the cooking yourselves??
>
--
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