SC - Palladius, tamarind, buckwheat, soap

[Yeldham, Caroline S]

> Hi, Cairistiona here.
> 
	I make bold to try to answer some of Cairstiona's questions

> 1.  Deidre, tamarind is the fruit of a tree.  It looks rather like a 
> large runner bean, and is distinctly sour to taste.  It is usually 
> marketed dried, sometimes with the seeds removed.  You soak it in 
> boiling water and then strain, using the liquid to give sharpness to 
> the food.  I've usually used it in Indonesian cookery, although I 
> have also seen it in Thai, Indian and Filipino stuff (hot and sour 
> soup - yum! - if OOP).  My lord saw the trees growing on Zanzibar a 
> couple of years ago. 
> 
	I'm another fan, gives a characteristic depth of flavour as well as
sourness to Indian cooking

>  I don't know if they are period.  I assume 
> they would not figure in European known-world food, at any rate.  Ras? 
> Elizabeth?  Someone??
> 
	Nope, never seen it in European medieval cooking.


> 3.  Is buckwheat (and presumably its relation, rhubarb) period?  
> 
	Never seen any mention of buckwheat in Western European medieval
cooking (and I've recently been looking at bread) - I'd try Elizabeth Davids
'Bread and Yeast Cookery' personally for recipes.  

	On Rhubarb - it was used in period but strictly medicinal in use,
for it's well-known ability to cleanse the system!  I understand the rhubarb
which is eaten for pleasure is a different variety, which was imported from
China in the 18th century.

	Hope that helps

	Caroline


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