Tamarind is a tart fruit used by Latin American and Asian chefs as as a piquant, flavorful addition to various recipes. Roasted tamarind seeds can be eaten as a snack, and are viewed as a digestive aid and healing remedy in Thailand. Roasting the tamarind seeds is simple; however, locating the fresh pods may entail a trip to a specialty Asian market. The fruit as well as the seeds are edible. Tamarind is sometimes found in sauces, such as Worcestershire. It is high in vitamin C, potassium, phosphorus, magnesium, calcium and essential amino acids.
Step 1
Remove the tamarind seeds from the pods, and reserve the fruit for a different recipe.
Step 2
Rinse the seeds, which should be dark in color, using a colander. Place the seeds onto a paper towel to dry.
Step 3
Heat a heavy frying pan over medium to high heat.
Step 4
Add the seeds to the hot frying pan and dry roast them for 15 minutes, stirring often.
Step 5
Remove the seeds and place them into a bowl. Allow the seeds to cool to room temperature.
Step 6
Sprinkle salt over the seeds to taste.
Step 7
Peel off the outer, brownish shells before eating the lighter, inner seed, which should be delicious and crunchy.
Things You'll Need
- 10 raw tamarind seed pods
- Colander
- Heavy frying pan
- 1/4 tbsp. salt, to taste
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