Fresh Dried Tamarind Slices (Asam Keping) – 500 Grams - MY Delivery

Fresh Dried Tamarind Slices (Asam Keping) – 500 Grams

Fresh Dried Tamarind Slices are a must in most rich and tasty Malaysian dishes like rendang and spicy bird’s eye sauce. It brings out and enhances the unique flavour of the dish by giving it a tangy taste.

What Does Tamarind Taste Like?

The taste of tamarind ranges from a sweet and sour to a tangy and tart flavour, often depending on the other ingredients it is mixed with. For example, sweet ingredients, like sugar, can take the edge off of sour tamarind flavours. Taste can also depend on how ripe the fruit is. The less ripe a tamarind is, the sourer the taste. As it matures and ripens, tamarinds get sweeter.

6 Ways to Use Fresh Dried Tamarind Slices in Cooking

1. Just a little tamarind goes a long way when it comes to adding flavour to a dish. Tamarind has a distinct sweet and sour taste that seasons, balances, and complements the flavours of many dishes. There are a variety of ways to cook with tamarind. A couple of tablespoons of tamarind brings a sour quality to a sweet side dish like chutney.
2. The acidity of tamarind is a perfect meat tenderizer. It is often added to marinades to soften thick cuts of beef before they are cooked. It’s also why tamarind is a primary ingredient of Worcestershire sauce.
3. Tamarind is a staple of Indian curries and spicy dishes, where it is often paired with coconut milk to reduce its sour taste. Other spices often mixed with tamarind curries include ginger, turmeric, coriander, and garam masala.
4. While not the favoured part of the tamarind fruit, the tamarind seed is edible. Caribbean cultures roast them as a snack and ground up seeds are an ingredient in Indian cakes.
5. Whisked with fish sauce, sugar, and vinegar, tamarind is a staple of the base sauce used to make pad thai.
6. Despite its strong flavour, tamarind can be the primary ingredient of a dish. Combined with sugar, which can tone down the tart taste, tamarind balls are a regular dessert in the Caribbean Islands, where tamarind trees have been growing since the sixteenth century.

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