This is the main ingredient for the Indian dishes. Tamarind is used for making sambar, rasam, tamarind rice and most other recipes. Its very tart and acidic and is the main component of savory dishes. n temples, especially in Asian countries, the pulp is used to clean brass shrine furniture, removing dulling and the greenish patina that forms. Tamarind is available in specialty food stores worldwide in pod form or as a paste or concentrate.


Kitchen Flavours said...

Very interesting. If u want any information on any spice used in India just log on to http://gunturkitchen.blog.co.in.

Lotus Flower said...


Thanks for the invite.

Also, I didn't know that tamarind pulp can be used to clean brass items. Thanks to blogging, I learn something everyday (almost)


Anonymous said...


thanks for you for inviting me:)
I accept.
I know this tamarind.
we cook it as sherbet..
it is so delicious chilly sherbet..

see you soon..

Mark by Chocolate said...

I make a tamarind honey chocolate. Nice.

><( ;> said...

found your blog through foodbuzz. nice, i love the information here. can i exchange links with you?


thanks :)

kitchen queen said...

wow!you have given an idea of the different spices in detail. you can visit my blog view my recipes and give ur comments.