Sta je tamarind i tamarind pulpa? (What is tamarind and tamarind pulp?)

Tamarind (levo) | Tamarind pulpa (desno)

Tamarind (left) | Tamarind pulp (right)

Tamarind (lat. Tamarindus indica) je tropsko drvo poreklom iz Afrike, ali se vekovima gaji u Indiji i drugim delovima Azije, kao i u Centralnoj i Južnoj Americi. Plodovi su mahune sa kiselkasto-slatkom pulpom.

Poreklo tamarinda

- Prvobitno: Afrika, verovatno Sudan ili Etiopija.

- Rasprostranjen: Indija, Tajland, Filipini, Meksiko, Karibi.

- Kultivacija: Gaji se zbog plodova i drveta, koje daje kvalitetnu drvenu građu.

Upotreba

1. Kulinarska

- Pravljenje tamarind paste (osnova za soseve, catni, marinade).

- Azijska kuhinja: Pad Thai, indijski kari, supa Tom Yum.

- Meksička kuhinja: slatko-kiseli napitci, slatkiši.

- Kao prirodni zaslađivač i kisela aroma.

2. Medicinska i zdravstvena

- Tradicionalno koristi za poboljšanje varenja i kao blagi laksativ.

- Sadrži antioksidante, vitamin C i minerale (kalijum, magnezijum).

3. Industrijska

- Tamarind semenke i pulpa se koriste u proizvodnji gelova, lepkova i ponekad kao sastojak u pićima.

Napomena: 

- Zbog svoje kisele note, tamarind se često kombinuje sa šećerom ili medom u pripremi paste ili napitaka, kako bi se ublažila kiselost.

Sta je tamarind pulpa?

- Tamarind pulpa je mekani unutrašnji deo ploda tamarinda, koji je smeđe boje, sočno-kiselo-slatkog ukusa i okružuje semenke ploda.

Evo detaljnije:

- Plod tamarinda je mahuna, dugačka 10–15 cm, smeđa spolja i tvrda.

- Unutar mahune nalazi se smeđa, lepljiva i mekana pulpa koja obavija semenke.

- Ta pulpa se koristi za pravljenje tamarind paste, sirupa, catnija ili kao začin u kuhinji.

Može se naći u prodavnicama kao: 

- sveža pulpa u mahuni,

- konzervirana mokra pulpa, ili 

- sušena pulpa.

Napomena: 

Kada kupuješ sušenu pulpu, često je potrebno da je natopiš u toploj vodi da omekša pre nego što se napravi pasta.

Tamarind (lat. Tamarindus indica) is a tropical tree originating in Africa, but it has been cultivated for centuries in India and other parts of Asia, as well as in Central and South America. The fruits are pods with sour-sweet pulp.

The origin of tamarind

- Originally: Africa, probably Sudan or Ethiopia.

- Widespread: India, Thailand, Philippines, Mexico, Caribbean.

- Cultivation: It is grown for its fruits and wood, which produces quality timber.

Using

1. Culinary

- Making tamarind paste (base for sauces, chutney, marinades).

- Asian cuisine: Pad Thai, Indian curry, Tom Yum soup.

- Mexican cuisine: sweet and sour drinks, sweets.

- As a natural sweetener and sour aroma.

2. Medical and health

- Traditionally used to improve digestion and as a mild laxative.

- Contains antioxidants, vitamin C and minerals (potassium, magnesium).

3. Industrial

- Tamarind seeds and pulp are used in the production of gels, glues and sometimes as an ingredient in drinks.

Note:

- Because of its sour note, tamarind is often combined with sugar or honey in the preparation of pastes or drinks, in order to soften the acidity.

What is tamarind pulp?

- Tamarind pulp is the soft inner part of the tamarind fruit, which is brown in color, has a juicy-sour-sweet taste and surrounds the seeds of the fruit.

Here are more details:

- The tamarind fruit is a pod, 10–15 cm long, brown on the outside and hard.

- Inside the pod there is a brown, sticky and soft pulp that surrounds the seeds.

- This pulp is used to make tamarind paste, syrup, chutney or as a spice in the kitchen.

It can be found in stores as:

- fresh pulp in the pod,

- canned wet pulp, or

- dried pulp.

Note:

When purchasing dried pulp, it is often necessary to soak it in warm water to soften it before making a paste.