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Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam, Koddel and in certain varieties of masala chai. Across the Middle East, from the Levant to Iran , tamarind is used in savory dishes, notably meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.
The fruit rind and extracts of Garcinia species are used in many traditional recipes used in food preparation in Southeast Asian countries. [4] [18] In the Indian Ayurvedic medicine, "sour" flavors are said to activate digestion. The extract and rind of G. gummi-gutta is a curry condiment in India.
Tamarind (Imli in Hindi, Puli-புளி in Tamil, Chinta in Telugu, Tentul in Bengali, Chinch-चिंच in Marathi and Amli in Gujarati; hunise hannu in Kannada, the Persian name Tamar-i-hind means Indian date) -- Tamarindus indica
For the uninitiated, tamarind is a tropical fruit that grows on trees i. Mouth-puckering flavors and fermented foods are steadily climbing the ranks in foodie culture. We’re talking calamansi ...
Other prominent ingredients and combinations include coriander, capsicum, mint (coriander and mint chutneys are often called हरा hara chutney, Hindi for "green"), Tamarind or imli (often called meethi chutney, as मिठाई meethi in Hindi means "sweet"), sooth (or saunth, made with dates and ginger), coconut, onion, prune, tomato ...
Puliynichi, tamarind paste used in Southern Indian cuisine. The juice of tamarind fruit pulp is often used as sour flavouring agent akin to vinegar in several Asian culinary traditions; e.g. Indonesian, Thai and Indian cuisine. In Indonesian cuisine, tamarind juice is an essential ingredients as a mixture in peanut sauce for gado-gado and pecel ...
Tamarind tree. The tamarind plant has origins in India where it has been commonly utilised as a shade tree. [6] In the 4th century BC tamarind was common among the Greeks and ancient Egyptians and has since been distributed and cultivated in over 50 countries worldwide, notably in Asia (in particular the Indian subcontinent), parts of the Middle East and Latin America.
The outer cover of fruit is dried in the sun to get aamsul or kokam. [7] It is used as a souring agent typically in Maharashtra, Assam, Karnataka, Goa, Gujarat. Kokum yields a distinctive flavour and deep-red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from south India. [5]