Tamarind- The fruit of a tall tree (80 feet/24.3 meters), tamarinds resemble wide beans with long, reddish brown seedpods. They grow in tropical climates all over the world. When ripe, their sour green flesh turns brown and has a complex, roasted aroma. Used as a flavoring in sauces, soups and beverages, it is best known as an essential ingredient in Worcestershire sauce. Tamarind is sold in rectangular blocks of pressed chunks of pulp that must be softened or in a jelly concentrate that comes in a jar.
To use, place a piece of tamarind pulp in a small nonmetallic pot or glass bowl, cover with boiling water and set aside for a minimum of 30 minutes, maximum 3 hours. Force the pulp through a sieve, discarding seeds and fibers. Press down on the tamarind pulp to extract as much liquid as you can. It will stay in the fridge for 3 days. Freeze leftover liquid in old-fashioned ice cube trays.
