[Sca-cooks] tamarind

[Arnamentia Moravia Aurelia]

I've made a lovely tamarind chutney (a recipe from
Southern India). Sweet-and-sour, as Tacitus mentioned.
It's a great recipe, but very labor intensive, since
tamarind fruit is about 80% seed and rind (Or just
seems that way).

vale bene,
Arnamentia Moravia Aurelia


> Phil Troy / G. Tacitus Adamantius wrote:
> It appears frequently in various SE Asian cuisines.
It's a common  
> ingredient in sauces for spring rolls in Thai,
Vietnamese, and  
> Burmese (whatever the adjective form of Myanmar is)
cookery, and in  
> Indian and Thai sour curries. Kinda hard to
describe. Sweet-and-sour,  
> a little like sweet tea.



Arnamentia Moravia Aurelia
~Sacerdos Dianae~
~Propraetor, America Austroccidentalis~

"The longest part of the journey is said to be the passing of the gate."
~Marcus Terentius Varro, On Agriculture


















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