what to do with tamarind pods

You can also try tamarind in a gin cocktail. There are 9 references cited in this article, which can be found at the bottom of the page. Simply soak tamarind pulp in hot water for half an hour, then mash the pulp and strain it to get rid of tough fibers. Labeled as wet tamarind or simply tamarind, most brands already have the fibrous strings and most of the seeds removed. Let cook until it thickens, about 45 minutes to 1 hour, depending on the surface area of the baking dish. These days, I no longer climb tamarind pod-laden trees, but the ingredient is remains close to my heart. Elizabeth Sobiski has been writing professionally since 2005. zenstock / Getty Images The pod of a tropical tree of the containing seeds in an acidic, sticky pulp that is used to flavor a variety of foods. And the sourness in tamarind comes primarily from tartaric acid, which is also used to produce cream of tartar, an ingredient in baking. Connect and share knowledge within a single location that is structured and easy to search. Tamarind is a common ingredient in Southeast Asia, where it is often used in curries. This nutrition information is only an approximate provided for convenience and as a courtesy only. Ive got your questions answered plus a recipe for homemade tamarind paste. When combined with sweet citrus juices, the nectar becomes an excellent base for low-fat frozen desserts such as granitas or sorbets. Several styles or forms of tamarind are available. Tamarind is also used some in Mexico, but I've only seen recipes that call for paste. Place the liquid and remaining pulp in a blender and process until the pulp is fully blended into the water. There are many forms of tamarind sold, including whole pods, tamarind concentrate paste, compressed tamarind and tamarind syrup. Just wash and soak in hot water. You can plant the seeds, best in summer; soakin in warm tapwater for an hour or so, then pat dry. Reduce heat to a simmer and cook until thickened to a point that it's slightly syrupy, about 20 minutes, stirring occasionally. I'm Urvashee, the baker, photographer, and writer behind DessArts. Thank you Pranee for sharing this story! Tamarind Sauce Fish Curry. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.) Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. If the pods lay higher and out of reach, as they most often did, Id resort to tossing sticks and stones to knock them off. Sweet, sour and tender under its brittle shell, the fruits pulp is equally at home in desserts and savory dishes. The four-stories-high tamarind tree still stands, timeless in their yard. Depending on its context, tamarind can express a big, bold personality. But be careful when marinating fish or chicken: if left in the marinade too long, the tamarind will begin to chemically cook it. Spread out tarps beneath the tamarind tree. The moisture content in tamarind paste is different from tree to tree, and from season to season. I suspect this longevity, along with its ability to grow easily, is one of the many reasons tamarind is such a popular ingredient in places like Goa, where heat and humidity can reduce the shelf life of other staples. js = d.createElement(s); js.id = id; This process is similar to removing the strings from string beans. The best answers are voted up and rise to the top, Not the answer you're looking for? I think the flavors become muddied, more becomes less. Add a spoonful or so of unsweetened pulp at the last moment to a mix of sauted vegetables for a refreshingly acidic finish. Remove the seeds and use the meat to make tamarind water or juice To get about a cup of usable tamarind (enough for a dish serving four people), start with about 4 1/2 ounces of the dried pods, remove the fruit from the pods (you should have about 3 ounces), and soak it for about 20 minutes in about 1 cup of warm water. On other occasions, tamarind is extracted with hot water, then added. Dip your hand and squeeze the tamarinds, this would separate the pulp from the seeds and shell. fjs.parentNode.insertBefore(js, fjs); The tarps will catch the fruit after it falls, making it easier to gather from the ground. So be sure to keep it in a cool, dry place no matter what. You may have to break the block apart or soak it for slightly longer. Writing personal information in a teaching statement. The Spruce / Teena Agnel. If you need to add more sugar, add it in 1/8 cup (25 g) increments until you reach the desired texture. if (d.getElementById(id)) return; You can let it sit longer if you need to make things in advance, but just be mindful that this can cause slight bitterness, so it's best to remove the tea bags. Keep damp paper towels nearby, since eating tamarind this way can be sticky. Your email address will not be published. Verywell / Alexandra Shytsman Tamarind pods come from the tamarind tree, which originated in Africa and now grows in many tropical regions. In a saucepan over medium heat, combine tamarind and 3 cups of the water. Crack open the tamarind pod. I covered the tamarind with hot water and let it sit for a little over an hour. Either wait until the tamarind has cooled, or use a fork or other utensil so you dont burn yourself. In the West Indies, where tamarind also grows, it is used frequently in fruit drinks. One of tamarinds most useful qualities is that both the fruit and the extract last for months, if stored properly. Just place it somewhere on your counter where it wont be disturbed. Did Roger Zelazny ever read The Lord of the Rings? You will end up with a ready to use paste. Mix into a barbecue sauce for a tangy chicken fingers dip. There is a thrill that accompanies the cracking of a brittle tamarind pod. This post may contain affiliate links, to find out more information, please read my disclaimer. Tamarind ade is made by combining tamarind paste with water, sugar, and sometimes spices such as cloves, Bahamas Brazil, Puerto Rico tamarind is mixed with sugar, then strained and bottled to make a syrup, Thailand used in many dishes and the seeds are sold as a coffee replacement. Second, she removes the outer shell of the pod. http://theepicentre.com/ingredient/cooking-with-tamarind/, https://www.tastingtable.com/cook/national/tamarind-recipes-how-to-eat-use, http://theepicentre.com/?recipe=tamarind-balls, https://www.thekitchn.com/ingredient-spotlight-tamarind-90224, https://www.allrecipes.com/recipe/231798/grilled-tamarind-and-orange-glazed-chicken/, https://www.bonappetit.com/recipe/spicy-tamarind-and-honey-glazed-spiral-ham, https://food52.com/blog/16122-ottolenghi-s-secret-ingredient-how-to-use-it-in-cocktails-cakes-curries-etc, https://www.bonappetit.com/ingredient/tamarind. how to make ready-to-use tamarind concentrate. Once tamarind pulp has come into contact with air, it oxidizes, which is . Cover the pods with 1 cup of hot water in a large bowl. Frozen, unsweetened pulpis usually packed in 14-ounce pouches. Steep for 20 minutes. The Epicentre is about herbs and spices, the spice trade, cooking with spices, recipes and health benefits of spice. Pulp. You can also freeze the paste in smaller chunks by using an ice cube tray. There arent any notes yet. The mixture will turn thick and pulpy. Basically, you just continue to squeeze and try to separate out the seeds. This is a real snapshot of the Thai-food-ways that are at the heart of my Thai village where Thai culinary tradition is still practiced sustainably. It explains and illustrates how to intuitively use tamarind as a sour agent in various dishes. Hidden beneath that unassuming brown shell lies a soft, sticky, sweet-and-sour pulp Id quickly devour. Keep your head down when shaking the branches to avoid being hit in the face by falling fruit. Bring half the water to a boil in a large pot over high heat. She especially enjoys writing articles that help people overcome interpersonal hurdles but frequently covers a variety of subjects, including health and wellness, spirituality, gardening, and more. With everyones permission and kindness, I am able to share stories and photos with you today. Its unique tangy taste makes it versatile enough to use in cocktails and dessert too! Note: The information shown is Edamams estimate based on available ingredients and preparation. Do they need to be removed? 15 Recipes That Use Tamarind. Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. We use cookies to make wikiHow great. And how do you use it? We don't send you spam. Use your fingers to crack the brown tamarind shells and remove the stalk from the pulp. Here is a recipe for a tamarind beverage that uses the pods, though. How to Make Ready-to Use Tamarind Concentrate, Pranees Tamarind Syrup, Tamarind-Honey Tea, Tamarind Soda Recipes. It would get real soft,add little lukewarm water to bring down the temperature. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Carmi is correct that you can add them directly to liquid but you need to be able to get the large, hard seeds out. Another option is to gather the corners of the tarps together and carry the fruit that way. The Goan shrimp soup is something I grew up eating often, and, here, tamarind is added directly to the soup during cooking. If you closely examine the tamarind fruit pod, you may notice that it has a pea-pod-like appearance. Simply cut off the amount you want to use with a sharp, heavy knife. Dehydrated tamarind is used to make chutneys, desserts and a variety of sauces. For tips on cooking with tamarind, keep reading! Remove the brittle outer shell and pull off as many strings as you can. var js, fjs = d.getElementsByTagName(s)[0]; 17 Ratings. % of people told us that this article helped them. Read on to find out Are Tamarind Seeds Edible? Holding the tamarind pod in both hands, bend it until it snaps, splitting to reveal the pulp and seeds inside. Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. Push the Hole Open Wide Enough to Get the Seed Out. All Rights Reserved. Take care not to damage the shell of the fruit, otherwise insects or mold could damage the fruit. A Beginners Guide to CBD-Infused Food: With Recipes! Leave a Private Note on this recipe and see it here. Older pods can be soaked hit hot water before peeling. It only takes a minute to sign up. Often the surplus is bagged and sold, or given to close family members. This tart tropical fruit, also known as Indian date, brings an appealing pucker to marinades, sauces, stir-fries and refreshing drinks. Bring to a boil, stirring occasionally, until sugar is dissolved. A dark caramel-colored pulp encases the seeds, which are discarded. This article was co-authored by wikiHow staff writer. Avoid the concentrates that contain sweeteners and artificial flavors or colors. I used a strainer to ensure that I was only getting pulp. X Each lump on the pod indicates a seed underneath. For a sweeter option, try the peppered fig and almond cake, in which the tamarind is incorporated into a glaze. Store tamarind pods in a cool, dark place, like the back of a cabinet, where theyll keep indefinitely. Remove the brittle outer shell and pull off as many strings as you can. Somewhat chameleon-like, tamarind changes its personality depending on the dominant flavors of the ingredients with which it shares billing. Where Do You Buy It? Tamarind Agua Fresca. Tamarind is also sold as a liquid concentrate. All tip submissions are carefully reviewed before being published. Sweet, sour and tender under its brittle shell, the fruit's pulp is equally at home in desserts and savory dishes. At this point, the water will have cooled down. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. First Press with Thumbs to Break the Pod Amy Bobinger has been a writer and editor at wikiHow since 2017. Its so highly concentrated that you can just spoon out a tiny bit to add zing to your sauce. Once you know where it's hiding, you'll find it everywhere, from Mexican candy to Pad Thai. (besides obviously throwing the skin away). Why not just remove hard outer shell and stalky veins, then pop the fruit in your mouth and gradually the stones parts from the flesh and simply remove the stone fom you mouth. Tamarind concentrate can be found at many Asian and Thai markets, and you can also buy it online. Would freezing a whole pineapple change it visually? Learn more about Stack Overflow the company, and our products. Let cool for 10 minutes. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. After collecting many baskets of the dried pods, we gather around the table and with many hands we get enough tamarind chunks to last until the next harvest a year away. You're essentially rubbing the fibers against the strainer to separate the pulp from the fibers. This gives them a longershelf life. Obese people are often less sensitive to the effects of dopamine and overeat as a way to compensate. My idea at the time was that I would "do something" with it and a pork chop. cooking.stackexchange.com/questions/42288/, http://www.blogwelldone.com/2008/09/18/making-tamarind-paste/, http://www.shesimmers.com/2010/05/how-to-prepare-tamarind-pulp-for-thai.html, Statement from SO: June 5, 2023 Moderator Action, Starting the Prompt Design Site: A New Home in our Stack Exchange Neighborhood. Its best in iced drinks or as a topping for tropical sundaes. Simply soak tamarind pulp in hot water for half an hour, then mash the pulp and strain it to get rid of tough fibers. Then, I break off pieces and add them straight to my soups or whatever I am cooking. Thanks for contributing an answer to Seasoned Advice! You can find tamarind in some Asian food stores, most Indian food stores or on Amazon. Do I need to add oil, water, or other ingredients to make it a paste? Place of Origin: Africa Most Common Use: pad thai What Is Tamarind Paste? To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Summers seemed to bring out the best or the worst in me, depending on which side of the equation you viewed it. Third, she remove the veins that cover the tamarind flesh. Discard the shell and strings. We find that a spatula or small scraper is really helpful for this step. Sort the fruit and clip stalks of fruit pods from branches where they're still attached. You may need to scrape the paste off of the bottom of the sieve. Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Mexican Agua de Tamarindo (Tamarind drink) is a super easy-to-make and thirst-quenching drink. (Nutrition information is calculated using an ingredient database and should be considered an estimate. The ripe tamarind is used to make pastes and such or is eaten raw, its what most people in the west are familiar with. So presumably the seeds are inedible, and need to be removed and discarded? The edible pulp is contained in a long, narrow pod filled with seeds, similar to a bean. Signup to join my FREE newsletter for recipes, tips and more. When working with tamarind fruit pods, make sure theyre unripe, which ensures a stronger degree of sourness. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi. What is tamarind? Typically the climber will stand on the branches or hold them and shake them until the pods fall onto the ground which is lined with nets or fabric. What is Tamarind? The rustic-looking and astringent fruit of the tamarind tree is a pod containing a few seeds surrounded by pulp. Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. I'm a trained pastry chef and here to share dessert recipes, baking tutorials, and techniques that will help you create works of art in the kitchen. Although ready-made tamarind syrups and bricks of tamarind paste can be found at many Hispanic and Asian stores, there is something singularly satisfying about making the drink from scratchthat is, starting with the dried pods themselves. Get detailed instructions on line and have a go at planting your own. As you pointed out, most recipes call for paste, but according to Curry Cuisine, they can be used in a curry sauce: "Simply crack the shell and take out the pod." Agua de tamarindo or "tamarind water" is one of the most common and well-loved aguas frescas in all of Mexico. Chicken Wings with Tamarind-Mango Glaze, 10. Tamarind is used as a finishing touch in this roasted potato dish. All the quantities in this recipe are approximate and can be tweaked to taste. It doesn't say a whole lot more than that, though, so you may have to just experiment. Some of these are prepared by heating tamarind to reduce its volume, but one of the side effects is a loss in fruity flavor and an unpleasant aftertaste. Spoiler: You've probably eaten it. The earthy-sweet and sour flavorwith its definitely bracing acidic noteis most welcome on a hot day. In Goan cooking, when making dal, curries or stews, unripe tamarind flesh is sometimes rolled into a small ball and tossed directly in. Another option is to keep the pods intact, tightly wrap them in plastic wrap or tinfoil, and freeze them in an airtight plastic bag. Tamarind is a sneaky little legume with a habit of popping up in cuisines from all over the world. Shake the branches to release the ripe fruits. of tamarind paste (a roughly 2 12-inch ball) and divide it into 8 pieces. This classic kala chana (black chickpeas) recipe melds the flavors of tamarind, ginger, cumin, coriander, and turmeric. Widely used in Indian or other Asian cuisines to balance spicy and rich flavors, or for sweet drinks and sweets. Tamarind is often sold in whole pods, which can either be fresh or dried. Warm weather will speed up the ripening process, so keep your tamarind in a cool place. Remove the shell and veins from each tamarind pod. Place the tarps to cover all the ground underneath the branches. Let the pods soak in hot water for at least 1 hour. Roasted New Potatoes With Garlic and Tamarind, Almond, Black Pepper and Fig Cake With Tamarind Glaze. 3 Ratings. The fruit of a leguminous tree, it emerges soft and green, eventually becoming brown with a brittle shell. Required fields are marked *. And dont forget to remove and discard the outer shell to use the pulp. Tamarind, also known as the Indian date, is a tart fruit which is popular in cuisines from Southeast Asia and India. Soak and strain the compressed tamarind as you would the whole pods. the veins from the pods. :). Keep pushing and working it with a spatula through the sieve until you only have seeds and stringy material remaining. It looks like a big bean pod, and indeed it is. Once you stir in the sugar, the tamarind mixture should be somewhat grainy but still sticky. Let the pulp sit for 15 - 20 minutes until softened. The fruit comes from the tamarind tree and is cocooned inside seed pods. However, this is optional. Its a thick, dark unsweetened paste. Your email address will not be published. Let the pods soak for 1 hour. Tamarind Pod, Tamarind Paste and a Jar of Tamarind Concentrate, How to Make Ready-to Use Tamarind Concentrate (praneesthaikitchen.com), Pranees Tamarind Syrup, Tamarind-Honey Tea, Tamarind Soda Recipes(praneesthaikitchen.com), Your email address will not be published. Tamarind pods dry and mature on the tree until the owner of the tree can find an expert tree climber. Tamarind paste is just the pulp and can more easily be used in many cooking applications. Written by MasterClass Last updated: Sep 29, 2021 5 min read From tangy soups to sweet chutneys to juices and carbonated drinks, tamarind is a versatile ingredient used to heighten flavor in both sweet and savory dishes. My idea at the time was that I would "do something" with it and a pork chop. What is Tamarind? Since the paste version is the easiest to use, I like to keep a stock of it in my freezer. Tamarind is a tangy sweet fruit that can be turned into a paste. Supporting ingredients often include a hint of sugar, fresh chiles, aromatics such as garlic, ginger, and shallots, coconut milk, or a blend of some or all of the above. The Simple Joys of Tamarind. For every 1 tablespoon of tamarind paste, substitute 2 tablespoons of lime juice. I'm assuming I need to process the meat somehow to turn it into a paste. Mix tamarind and honey with some hot peppers for a sweet and spicy ham glaze. For every 1 tablespoon of tamarind paste, substitute 1 tablespoon of brown sugar mixed with 1 tablespoon of vinegar. Place the tarps to cover all the ground underneath the branches. Subscriber benefit: give recipes to anyone. Make Bollywood Theater's well-spiced okra sambar, which balances tamarind with serrano peppers, sambar masala and black mustard. Slip a leftover vanilla bean into a bottle of maple syrup and let it hang out in the fridge for a month, or add one to a quart of milk or cream and let it steep for a week before using it in your favorite recipes. Use only branches that are mature and do not break when you pull on them. We use the brown fruit without the seeds and shells. In a saucepan over medium heat, combine 1 cup of the water and sugar. Besides its inclusion in savory dishes, tamarind is also used in sweet preparations, from the popular sweet-and-sour chutneys used in Indian street food to spicy tamarind candies. Although most seeds are removed from tamarind concentrate, its common to find a few, especially in rustic preparations. I've looked at some recipes online, but they all work with tamarind paste. You can also pop the tamarind seeds out of their shells and store them in a sealed container in the freezer for up to a year, after which their flavor will begin to deteriorate. And how do you use it? Besides adding flavor, tamarind delivers another bonus when its used in a marinade. Pull away the strings that attach the pulp to the pod, then break off a small piece of the pulp. I use them for board game tokens. Tamarind fruit prevented weight gain and increased fat loss in obese mice and rats. I prefer to make my own homemade paste from fresh pods. The tamarind extract may be kept in the refrigerator for up to 2 weeks. By using this service, some information may be shared with YouTube. The Shocking Truth About Truck Accidents in Illinois, The Must-Have Knives Every Home Chef Needs. Frozen tamarind nectar is ready to use and is packaged in 12-ounce plastic bottles or cans. Whole dried podswith their hard, brown skin are commonly packaged in cellophane bags. This pod, grown in India, is frequently ground into a paste and used as a flavoring for dressings, drinks and sauces. This fruit has many uses, including cooking, health, and household purposes. Pork chops being my canvas of choice for much experimentation. How to add fresh fruit chunks to ice cream? Vegan Sambal Goreng Tempe Toasty, nutty. The fruits natural acidity helps to tenderize tougher cuts of beef, breaking down the fibers in the meat. Marinated overnight in a tamarind-tinged liquid, beef becomes succulent and tender-a great technique for less expensive cuts. The neighbors complaints, parental reprimands and my adventure-related scraped knees and bruised arms were all well worth their promise. Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Pour your delicious agua de tamarindo into a pitcher, add the rest of the water, and refrigerate until cold. Mexican Aguas Frescas Pour the mashed mixture and its liquid into a strainer placed over an empty bowl. While tamarind does pair beautifully with aromatics such as ginger, garlic, and chiles, I avoid combining herbs and tamarind in any form, other than adding a whiff of fresh cilantro to a tamarind-based soup at the last minute. Shell and devein tamarind pods. Cooking uses Tamarind pulp is widely used for cooking in South and Southeast Asia, Mexico, the Middle. You can store homemade tamarind paste in a jar in your refrigerator if you are using it within a few days. Though tamarind itself is native to Africa and most often used in Indian cuisine, tamarind water is a popular drink mainlyin Latin America. The fruit is also made into drinks, such as ales, flavored sodas and teas. Home Recipes Fillings, Frostings and Sauces. Sometimes, if Id planned well or displayed an ounce of patience, Id sprinkle salt over the flesh to make this joyous summer flavor even more pleasurable. Use your fingers to squeeze out the hard tamarind seeds and remove the remaining strings; discard them. Immature pods are often eaten as a vegetable, while the mature pod is eaten as a fresh fruit or left to dehydrate in the pod. Depending on when the pods are picked, their flavor will change: Sugar increases over time as the fruit ripens, while the sourness decreases. I'm not sure what to do next though. Unsubscribe at anytime. Tamarind chutneys are delicious for a starting point. We have an online shop for hard-to-find and best-quality spices and blends. How is it used? Discard the shell and strings. How to know if a seat reservation on ICE would be useful? As the pod matures, the pulp becomes sweeter. That tamarind thrives in hot climates is not really surprising. This article has been viewed 80,526 times. Preparation. The tamarind above is dryer than most you will find in the grocery store. Stir until sugar and salt are completely dissolved. Stack Exchange network consists of 182 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. If working with tamarind fruit pods, make sure theyre unripe, which ensures a stronger degree of sourness and less sweetness. So when you do find these sour legumes, you want to make sure they're properly stored. Store the pods in a cool, dark place. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.) Tamarind pods dry and mature on the tree, then are removed or shaken to fall on the ground. Instructions. Be the first to leave one. }(document, "script", "aweber-wjs-d2559b6gz")); Copyright The Epicentre - Website designed by. Wash your hands frequently while rolling out the tamarind balls, since the candy mixture is sticky! According to High Kitchen IQ, tamarind pods can be stored in a sealed container in the refrigerator for up to three months. If you would like to make paste from a block of tamarind, you can still use the same process as above. 1. How To Properly Store Fresh Tamarind Pods. Frozen tamarind paste is good for 3-4 months. Jump to Recipe What is tamarind? 1. Coconut Palm Sugar 101, how palm sugar being made, ~Thai FishSauce Condiment Recipe,NamPla Prik~, ~Stuffed Sweet Pepper Green Curry Recipe~, ~Angled Luffa Gourd, Stir-Fried Angled Luffa with Egg Recipe~. Now that you know all about tamarind, check out some of the other tartest foods in the world. Include your email address to get a message when this question is answered. Store in the refrigerator for up to 2 months. Subscribe to the FREE newsletter to receive helpful advice and new recipes delivered straight to your inbox. As mentioned before, tamarind paste is popular in Asian dishes such as pad thai. Pad Thai is the way to go. Tamarind is used both ripe and unripe. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online. By using our site, you agree to our. Delivered fully intact in their shells our pods contain nutritious whole tamarind fruit packed with fibers, nutrients, vitamins, and antioxidants that taste amazing and really enhance every bite. A box labeled Sweet Tamarind sits atop my kitchen counter, reserved solely for the purpose of eating directly as I would enjoy any other fruit. you can easily detach the seeds. NYT Cooking is a subscription service of The New York Times. Tamarind is used in Asian, Middle Eastern, Mexican, and South American cuisines. Avoid them. Did you make one of our recipes? {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/42\/Eat-Tamarind-Step-1.jpg\/v4-460px-Eat-Tamarind-Step-1.jpg","bigUrl":"\/images\/thumb\/4\/42\/Eat-Tamarind-Step-1.jpg\/aid10191010-v4-728px-Eat-Tamarind-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

what to do with tamarind pods

what to do with tamarind pods

what to do with tamarind pods

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