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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 [[Yam (vegetable)|yams]] in Ghana safe for human consumption.<ref name="Tamarind: Tamarindus Indica L.">{{cite book | title=Tamarind: ''Tamarindus indica'' L.| url=https://books.google.com/books?id=QhtZLMVPLIIC&pg=PA27| isbn=9780854328598| last1=El-Siddig| first1=K.| year=2006| publisher=Crops for the Future }}</ref> As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe. In Western cuisine, tamarind pulp is found in [[Worcestershire sauce]]<ref name="BBCrecipes">{{cite web | title=BBC Food:Ingredients—Tamarind recipes| url=https://www.bbc.co.uk/food/tamarind|work=BBC| access-date=February 23, 2015}}</ref> and [[HP Sauce]].
Tamarind paste has many culinary uses including as a flavoring for [[chutneys]], curries, and the traditional [[Sharbat (beverage)|sharbat]] syrup drink.<ref>{{Cite book| publisher = Academic Press| isbn = 978-0-12-803138-4| pages = 403–412|editor1= Sueli Rodrigues |editor2=Ebenezer de Oliveira Silva |editor3=Edy Sousa de Brito | last = Azad| first = Salim| title = Exotic Fruits| chapter = Tamarindo—Tamarindus indica| date = 2018| doi = 10.1016/B978-0-12-803138-4.00055-1}}</ref> Tamarind sweet [[chutney]] is popular in India and Pakistan<ref>{{cite book | title=The Complete Asian Cookbook| page=88| publisher=Tuttle Publishing| url=https://books.google.com/books?id=Mdfacqx2UaQC&q=%22tamarind%22+pakistan| isbn=9780804837576| date=2006}}</ref> as a dressing for many snacks and often served with [[samosa]]. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the [[Chigali]] lollipop, in [[Rasam (dish)|rasam]], [[Sambar (dish)|
| author1= Phyllis Glazer | author2= Miriyam Glazer | author3= Joan Nathan | url-access= subscription
|url=https://cooking.nytimes.com/recipes/11849-georgian-chicken-in-pomegranate-and-tamarind-sauce|access-date=2023-02-07|website=NYT Cooking|language=en-US}}</ref> In the Philippines, the whole fruit is used as an ingredient in the traditional dish called [[sinigang]] to add a unique sour taste, unlike that of dishes that use vinegar instead. Indonesia also has a similarly sour, tamarind-based soup dish called [[sayur asem]].
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