Don't underestimate the many wonders of this versatile bean

It's a condiment. It's a spice. No, it's a bean. The "Manila sweet," as the tamarind is sometimes called, is all of the above. Tamarind seed extract, which is deliciously tangy, is one of the most highly prized foods in Asian and Indian cuisine.

A delicious accompaniment to any savoury snack or dish that requires that exotic nuance only tamarind can give, Tamarind and date chutney is easy to make and will spice up any boring cracker or rice cake. It will also store in an airtight container in the fridge for about 20 days, making it great for a daily snack.

Enjoy these nine interesting facts about the popular tamarind bean,

The Tamarind tree

Tamarindus indica is a tree reaching 30m in height with a spreading crown of up to 12 metres in diameter. The leaves measure up to 15cm in length and are composed of numerous small leaflets, which close at night. While native to tropical Africa, today the tamarind tree is widely cultivated throughout tropical regions of the world.

The tamarind tree produces pod-like fruit and is classified as an indehiscent legume, meaning it doesn't open naturally when mature. The pods hold a few large seeds which are enveloped in a sticky, tart pulp, which is even more tart and sour once the pods are dried.

In demand

One of the most sought-after ingredients in Indian, Middle Eastern and South-East Asian cooking, and taking its English name from the Arabic tamar-hindi, meaning “Indian date,” with its delicate sweet and sour flavour, the tamarind pods are cut open and the fresh pulp can be used as required.

Let’s marinade

Its natural acidity helps to tenderise tough cuts of beef. Marinated overnight in a tamarind-laced liquid, beef becomes succulent and tender. But be careful when marinating fish or chicken, as those acids can ‘cook’ the meat if left to marinade for too long.

Health benefits

Tamarind has a long history of medicinal uses. Many involve easing stomach discomfort, aiding digestion, and use as a laxative. Tamarind preparations are used for fevers, sore throat, rheumatism, inflammation, and sunstroke. Dried or boiled tamarind leaves and flowers are made into poultices for swollen joints, sprains and boils.

At home

Frozen, unsweetened tamarind pulp is useful for dishes where you want a lighter, less intense tamarind flavour. Frozen tamarind nectar, diluted in water, pairs particularly well with mandarin or pink grapefruit juice.

Sweetened tamarind syrup is best in iced drinks or as a topping for vanilla ice cream or a banana split!

Long lasting

Compressed tamarind can be stored indefinitely in the refrigerator, well wrapped in wax paper and then placed in a sealed container. Simply cut off the amount you want to use.

Multi-purpose

The seeds are also eaten raw or cooked. Tamarind wood is used as timber, firewood and for charcoal. Other uses include as traditional medicines, dyes and for planting as an ornamental. The pulp has been used in many traditional medicines as a laxative, a digestive, and as a remedy for biliousness and bile disorders.

Packs a powerful punch

This spice is packed with minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.

Iron is essential for healthy red blood cells.

Fast fact

Did you know tamarind extract is one of the secret ingredients of Worcestershire sauce?