TAMARIND SAUCE

98.jpg
view larger picture
The picture that you see on this page is the pod or external shell in which the tamarind grows.

Each pod is approximately 3 - 8 inches long depending upon the area in which it is grown.

When fully ripened, the shells are brittle and easily broken.

Once you crack open the shell by applying a little pressure, the tamarind fruit itself is enclosed ready to be utilized.

Enclosed by a few strands of fibre, the tamarind consists of a brownish pulp, encircling an oval seed.

Depending on the length of the pod, there may be up to 10 seeds.
(Do not attempt to eat the seeds.)

The pulp dehydrates to a sticky paste and has a pleasing sweet/sour flavor and is high in both acid and sugar.

It is also rich in vitamin B and high in calcium.

Tamarind trees are slow-growing, long-living, evergreen trees that under the best of conditions can grow up to 80 feet high, and grows mostly in East Africa, India, the Caribbean, Thailand, and certain parts of Central and South America.

Tamarinds may be eaten right out of the pod or prepared as a beverage.

The pulp is frequently made into preserves, chutneys, jams, candies, meat sauces and to pickle fish.

The pulp of a young fruit is very sour and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter and can be used in desserts and drinks, or as a snack.

Tamarind is used by 1/3 of the world's population and yet, in Canada and the United States, many people have never tried it.

We can assure you when you try it once, you will try it twice or maybe even three times.

Your body will adopt that wonderful sweet/sour taste and ever so often you may find yourself craving for it.

As we write this article, we were told by one of the ladies in the office that during her pregnancy she craved tamarind so much, she ate packages at a time until her mouth was sore.

Needless to say, that tamarind is a dominant flavor in Thai cuisine and since we are on the subject, in Thailand, tamarind is mass-produced in many different formats such as: paste, fresh, sauces, beverages, etc.

Obviously, Canadians and Americans when they use sauces they prefer either ketchup or steak sauce of some kind.

However, Mr. Goudas has developed a unique sauce based on tamarind. Mr. Goudas B for Best Sauce is an exotic, delicious, taste experience.

We warn you that it is adictive, once you try it, you will be hooked for life.

You may find yourself using it at breakfast with your eggs and sausages at lunch with your hamburgers, sandwiches, and fish dishes.

And at dinner time: you will add some to your meat marinade and then place it prominently on the table, like this: salt, pepper, B for Best Sauce.

(The only drawback is that the bottle will become empty very frequently, especially when you introduce the kids to it.)

Since the product is new, ask for it by name at your local supermarket. Mr. Goudas B for Best Sauce.
Keywords: | SAUCES AND SEASONING |