Once again, Hafidou, nominated for Best Pastry Chef, used an ingredient unknown to pastry chefs in France to make macarons. its name ? Black tamarind tree. Here’s what it’s about.
After the vino His grandson We were introduced to a new element in the second episode of Best pastry chefs On M6. Use the candidate, who is originally from Benin Black tamarind To flavor the macarons during the first test of the evening. But what is it exactly? Focus on this little nut called the tamarind and its many virtues.
History and properties of tamarind
Tamarind is a tropical fruit of the tamarind tree, and is a staple in countries such as Africa, Thailand, and India. A huge tree belonging to the Fabaceae family, a species that grows in Africa, in particular in Madagascar, an island on which it was also recognized for the first time, in the Antilles (in Martinique to be more precise) or even in East Asia. Tamarind tree (Tamarind indica) can live up to 200 years. In appreciation of the tropical climate, the tamarind grows generously there, acquiring the form of a Ocher applied to the brown-colored seed, which is about ten centimeters long, and is a large pod with wavy shapes.. It is precisely within the latter that we find the precious material integrated into many preparations around the world: it Brown pulp. Reminiscent of delicious meat PassThis pulp can only be accessed by squeezing the tamarind pod, which is still easy because its skin is very thin.
While tamarind is still slow to become better known and more widely used in cooking in Europe, Africa and Asia, it is a favorite ingredient in many specialties: Nannies The juices in the West Indies, especially in Martinique, are a common ingredient in sauces or desserts typical of Thailand and an essential ingredient in the famous dessert. Masala in India.
Tamarind is the only variety of its kind. But its pulp can vary in flavor depending on its growing conditions or origin: sometimes a Mild flavourSometimes a More refreshing flavourThe tamarind becomes sweet and sour from one sample to the next. Each dish and country has its own flavour: Thais prefer it sweet to enhance their sauces while Indians prefer it sweet Sweet and sour flavour.
Good to know:
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When do we eat tamarind?
Between the spring and summer seasons you can taste tamarind in the best conditions and with greater precision. Between April and July.
Tamarind calories and nutritional information
It is not important that tamarind is famous for its many benefits to our health because it is rich in nutrients. High percentage of Fibers First of all, give him a laxative action, which is welcome in cases of constipation. Tamarind is also rich in vitamins: B vitamins (B1, B2, B3, B4, B6) and vitamin C. Another characteristic of the tropical fruit is that it is rich in trace elements and minerals that allow the body and immune system to remain in good condition. Form: potassium, iron, sodium, calcium, selenium, copper, phosphorus, cellulose… Tamarind also contains twice the amount of potassium, essential for the proper transmission of nerve impulses to muscles, compared to, for example, tamarind and bananas. Finally, tamarind is an effective antioxidant thanks to its tannin content, which is valuable in combating premature skin aging.
| Nutritional value of tamarind per 100 grams | |
|---|---|
| Proteins | 2.8 grams |
| Carbohydrates | 62.5 grams |
| Fats | 0.6 grams |
| Calories | 239 calories |
| >More information about Tamarind calories | |
Depending on the desired flavour, the tamarind can be chosen young or ripe. Young tamarinds will have a sour flavour, while mature tamarinds will be milder and sweeter. We recommend choosing The pods are medium sized, somewhat dark brown in color, and have a very uniform peel Because a damaged peel means the risk of losing the flavor of its pulp.
Tamarind is not difficult to store, the main thing is to preserve the initial taste of the pulp. So it is best to keep it cold or leave it in the freezer. In this second case, store small quantities so that only the useful amount is used.
there Tamarind pulp It is the basic ingredient for all preparations. The ready-to-use pulp is the pulp without its threads and small black seeds. For good reason, the first is not very pleasant to the taste and the second is inedible.
Fresh tamarind, candied tamarind, tamarind juice, tamarind paste, tamarind syrup, cooked tamarind with other ingredients and spices As part of specific dishes, the tropical fruit can be cooked and eaten in a variety of ways.
Tamarind is consumed fresh, candied, in juice, in syrup or even in juice the list Ingredients used in jams, cakes, fruit jellies, sauces and even lollipops! Tamarind pulp eaten fresh, i.e. in its natural state, should have a sweet flavour. Please note that tamarind paste needs to be heated in water for optimal use..
When tamarind is consumed cooked, it is used in various dishes and preparations: Stew, soup, sauce (for fish, chicken), masala, chicken curry, colombo or even pad thai..
By measuring it correctly, the tamarind pulp will certainly be the source of flavor for your preparations and typical dishes, especially those coming from Africa and Asia, which it will enhance as it should!
