Ripe Tamarind- Tanmaren Mir
In Seychelles, the tamarind is described in three stages; tanmaren ver, which is when it is still very young, green and sour, tanmarin matirite which when the mature tamarind starts to ripen and pulp develops an orange colour, and the tanmarin mir ou sec, when the shell is brittle and the pulp has turned dark brown. It is the ripe tamarind that is used in cooking or preserved.
Tanmaren Matirite
It’s difficult to determine tamarind’s quality based on its brittle, peanut-like shell. Only once the exterior is cracked can the quality be determined: the pulp inside should be sticky to the touch similar to a date and a dark toffee brown color. Spoiled tamarinds are dessicated, light in color and sometimes powdered white.
Tamarinds offer an explosive, tart flavor similar to a sweet-and-sour candy sold to kids. If tasting the sour type, expect a puckering sensation akin to eating a lemon or ornamental orange.
The pulp comprises only 30 to 50 percent of a tamarind. Thus, a bit of preparation work is required to get to the edible part of a tamarind. First, crack the brittle brown shell of the fruit. Next, extricate the pulp from the fibrous ribbing: pinch the ribbing at the point of each tamarind and peel it away from the tamarind flesh—ideally, the twiggy ribbing comes off in one smooth pull. Enjoy the pulp, but be mindful of the black seeds waiting in every tamarind.The sweet tamarind can be eaten as is.
tamarind pulp
The sour pulp is often used for curries and sauces as a souring agent. A very popular method of preserving tamarind is to remove the shell and place them in a jar with sugar and a vanilla pod, leaving the ribbing on as they will assist in removing the preserved tamarind from the jar at a later date. Place the jar in a dark cupboard and leave it to mature for about six months. The preserved tamarind, tanmarin confi, will develop a buttery texture and a sweet-sour flavor.
Tamarind pods are low-maintenance fruit: even at room temperature, they will keep for a month. Store homemade tamarind pulp by blending it with salt and placing the concoction in an airtight container. Tamarind paste keeps for years in dry conditions.
Tamarind has a high sugar content, and is packed with calcium, iron, thiamin, magnesium, potassium and fiber.
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