Tamarind concentrate is a dark brown, tarry, astringent concentrate of tamarind fruit. It is used in cooking and to flavor drinks, desserts and condiments, such as Worcestershire sauce and angostura bitters. In addition to its culinary value,...
As it is scientifically called, "Tamarindus indica" is an abundantly consumed fruit worldwide. More commonly called tamarind, it is thought to have originated in the tropical climates of Africa, growing through the Sudan. Early in history, the...
Antibacterial agents fight infections and kill bacteria or prevent their growth on foods and other surfaces. The extract from bilimbi fruit may have some antibacterial properties and make it an attractive alternative to synthetic chemicals....
Eye inflammation may result from a number of conditions. One condition, uveitis, refers to inflammation inside your eye, often involving your iris. You may also experience inflammation from an eye infection, such as pink eye. If you have redness...
Tamarind has numerous therapeutic uses. Approximately 100 tons of the fruit are imported annually into the United States from the Caribbean and Mexico to be used in medicinal preparations. According to Purdue University, tamarind's use dates back...
Diabetes is on the rise worldwide, with about 25 percent of the world's population suffering from the disease, according to a 2010 article in "Pakistan Journal of Pharmacological Science." In America, some 20 million people are diabetic and...
Part of the fun of going to a new restaurant, or trying a new kind of food, is learning about new and exotic ingredients. This is especially true for Westerners eating Asian food, with its diverse culinary cultures and its whole new world of...
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 is a fruit grown in countries with tropical climates such as Africa, India and Thailand. Inside its brittle shell, it has a fibrous, sticky, brown pulp and large seeds in the middle. Tamarind has a sweet and sour complex flavor and is...
Many Americans are unfamiliar with the tamarind fruit, but if you have eaten Indian or Thai cooking, you may have had tamarind sauce. Tamarinds grow on trees and look like long, brown pods. They can be harvested as immature pods for a sour flavor,...
The sticky pulp of the tamarind fruit has a sweet-sour quality that has made it a popular food. Indigenous to Africa, its use has spread throughout all tropical regions of the world, including India, Southeast Asia, Indonesia, Mexico and the...
Tamarind -- or Malabar tamarind -- is a weight-loss supplement derived from the plant's pumpkin-shaped purple fruits. Tamarind appears to have some effects on metabolism, which is why the remedy is sometimes used to enhance weight loss. Before you...
Tamarind beans come in two varieties: a small bean with red pulp used for medicinal purposes, and a larger bean with brown pulp used in cooking. Tamarind is used as a pickling agent in recipes to impart tartness with its sweet and sour taste. Most...
Tamarind is the fruit from a pod from the pea family. The fruit flavor is similar to tart prunes and flavors Worcestershire sauce, pad Thai and a variety of Caribbean, Indian and Southeast Asian dishes. Cooking with tamarind typically involves...
The tamarind is a sweet, sour and sticky pod-like fruit popular in all parts of the world, especially in the tropics. It originated in Africa but has been a part of India's food culture for so long that it is considered indigenous. Tamarind can be...
Tamarind fruits come from a tree native to Asia and North Africa. The trees produce 5- to 6-inch pods that contain a pulp popularly used in many ethnic dishes and to make candies and soda in Asia and Latin America. Tamarind fruit is less commonly...
The tamarind is a fruit native to tropical Africa, but grows throughout Asia, the Middle East, East Indies and Pacific Islands. Cooks use the fruit in a number of different ways, including as a seasoning for rice, fish and meat, and as chutneys,...
Tamarind is a fruit that is popular in the foods of Southeast Asia, North Africa and India. While tamarinds are typically sweet and sour in flavor, they tend to become sweeter as they ripen. Due to their sweet, robust flavor, tamarinds are common...
Tamarind crab, also known as cua rang me, is a traditional Vietnamese dish. Prepare tamarind crab to impress a crab lover with the bold and exciting flavors. The crab is precracked then deep fried in a wok. It is then tossed with Vietnamese...
Tamarind is a spice that is commonly used to make cumin. It has its origins in the Far East and is made from a brown bean-pod of the tamarind tree, according to the Epicentre Encyclopedia of Spices. Because the spice is made from a legume, you...
Dry eye is a condition that may cause surface irritation, redness and periods of blurry vision. Non-medicated artificial tears may provide some relief, but, for continued comfort, you may find that you have to use these drops frequently. Some...
Tamarind is a tropical fruit used in a variety of soups, pickles, sauces, syrups, candies, drinks, noodles and rice dishes. Many chefs use dried, concentrate or paste forms of tamarind, especially if it is difficult to get fresh tamarind. ...
Tamarind is a fruit that thrives in tropical environments. The fruit has a brittle shell with a fibrous, sticky interior with brown pulps and large seeds. It is abundant in the vitamins and minerals pregnant women need for proper growth and...
The Manila tamarind is a tree native to South America and found throughout the Caribbean. It produces a sweet acidic fruit that is eaten raw or made into a drink. The Manila tamarind fruit is low in calories, and including it in your diet can help...
Within the genus Garcinia, about 200 species of tropical fruit exist that are indigenous to India and Southeast Asia. Among these, G. mangostana, or mangosteen, is renowned for its scrumptious flavor and purported medicinal value, and G. cambogia,...
Asam fish embody a rich, exotic flavor. In your first bite you will be greeted by a rich sweetness balanced with a sour undertone. Asam or tamarind is a spice that is often used in Asian recipes for its unique flavor. The sweet and sour effect...
Barracuda is a poisonous fish that can cause marine toxic illnesses, and as such the U.S. Department for Health and Human Services advises against eating it. However there are many delicious ways to serve barracuda, so if you are absolutely...
Chettinad cuisine refers to dishes hailing from the Chettinad region of Tamil Nadu state, located in Southern India. A flourishing spice trade has caused Chettinad's chefs to be known for making spicy curries, masala dishes and piquant fish...
Preparing an Indian dish is not much different from making any other cuisine type except that often more spices are included. Tempering is the process that extracts the flavors from the spices. This involves heating the spices in oil prior to...
