Tamarind 羅望子

Tamarind, or tamr-hindi, translates to “date of India”. Native to Africa, this fruit is so prevalent in India, many believed it originated there, hence the name. Till this day, India is the number one producer of tamarind.
Tamarind refers to the curved brownish brittle pod encasing deep brown soft, moist, fibrous pulp, and up to 10 glossy bean-like seeds. The seeds are often used in games in Africa, and in eye-drops to treat dry-eyes where the polysaccharides adheres to the surface of the eye for an extended about of time. The pulp contains tartaric acid that can polish tarnished copper and brass. It is also an important ingredient in many different cuisines. It is one of many ingredients in the infamous Worcestershire, and HP sauce. It is also the base for Pad Thai, in some curry sauces, and beverages.
There are many varieties of tamarind, one of the less sour kind is used to make our favourite candies with salt, sugar, and crushed chillis. They are a delight to nibble. Pop one in the mouth and it gets the saliva flowing, quenching thirst temporarily.

羅望子是泰國料理的常客,很多泰菜亦會加之調味,羅望子祖藉源於非洲,幾經波折來到中國,一切歸功於絲綢之路得以傳遍歐洲以及東南亞。泰國人最善於跟它打交道,由樹幹開始到果實至種子,均以最崇高的方法去處理和創作。羅望子的樹幹密度很高,可以製作傢俱和地板;樹葉可以下飯亦可以做染料;豆莢可煮可炒;果肉可以下菜亦可以製成果汁、喼汁和HP醬,藥用方面有助消化不適,日常生活上可以用作清潔銅像的污垢和銅銹;種子加以烘焙可以成為咖啡的代替品。泰國菜擁有獨特的味道,羅望子更功不可沒。

tamarind