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Tamarind is a tropical ornamental evergreen tree (Tamarindus indica) of the legume family native to Africa and probably to Asia, but now widely grown in the tropics. The fruit, a brown pod from 3 to 8 in long, has been an article of commerce since medieval times. Within the pod is a juicy, acid pulp used as an ingredient in chutneys and curries and is an important ingredient in Worcestershire sauce. It was formerly used in medicines and for preserving fish. The fruit is said to improve digestion, relieve gas, soothe sore throats, and act as a mild laxative. The pulp surrounding the seeds is rich in vitamin C. A refreshing drink is made by adding sugar and water to the pulp and letting the mixture mature for several days. Tamarind pulp is made into a soft drink known as refresco de tamarindo in Latin America, and tamarinade in Jamaica. It's also the basis of a popular drink in the Middle East. A dye is obtained from the
leaves. The tamarind is grown in the West Indies and Florida especially as
a flavoring for guava jellies.
Kris’s Easy Worcestershire
Sauce Originals of this sauce were fermented from natural
ingredients. To avoid modern products laced with MGS and related
ingredients that are best avoided, here is a simple fermented recipe.
Experiment with the seasonings to get the flavor you want. Visit your
local oriental grocer to find some of the ingredients. 1 cup Thai fish sauce Combine and bottle. Allow to ferment for a few days, and use. It should keep indefinitely.
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