Tamarind concentrate is a thick, smooth product made from the pulp of the tamarind fruit, concentrated to intensify its flavor. This slightly acidic, slightly sweet product is extremely versatile and widely used in Asian and Latin American cuisines. It is commonly incorporated into sauces, marinades, beverages, and desserts, providing a burst of acidity that can enhance the overall flavor profile of a dish.

Sample Recipe: Tamarind and Ginger Glazed Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons of concentrated tamarind paste
• 1 tablespoon of honey
• 2 tablespoons of soy sauce
• 1 tablespoon grated ginger
• 1 clove of garlic, minced
• Salt and pepper to taste
• Olive oil

Instructions:

• Preheat oven to 200°C (400°F).
• In a small bowl, mix the tamarind paste, honey, soy sauce, ginger, and garlic to create the glaze.
• Season the salmon fillets with salt and pepper and place them on a lined baking sheet.
• Brush the salmon with olive oil and then with the tamarind glaze.
• Bake in the oven for 12-15 minutes or until the salmon is cooked through and the glaze is caramelized.
• Serve with steamed vegetables or a fresh salad.

Curiosities:

• Essential in the kitchen: Tamarind is a staple ingredient in many cuisines, especially Thai, Indian, and Mexican, where its acidity is crucial to many traditional dishes.
• Health Benefits: Rich in vitamins, especially vitamin C, and also offers dietary fiber and magnesium.
• Historical Note: Tamarind has been used for medicinal and culinary purposes for centuries, especially in tropical regions where it is native.