While tamarind paste has been available in Asian markets for a long time, it's exciting to see fresh tamarinds popping up more frequently in produce sections. The woody outer pods are brittle and don't travel well, so the offerings in grocery stores usually aren't very pretty. Even if the pods are broken, what you want to look for is mahogany-colored flesh that doesn't look pale or dried out. Also, check the outer shell for tiny holes (see below), as bugs are fond of laying eggs in tamarind pods. The flavor of tamarind is similar to a dried apricot, but more tart. Once the meat has been removed from the pods and stripped of its veins, it can be boiled, seeded, sweetened with sugar, and diluted for a great cold drink. Tamarinds are also a key ingredient in pad Thai recipes. Alton Brown recently made a good version of it, similar to the Cook's Illustrated version I usually make. Boiling, mashing and straining three or four large tamarinds usually works for the ounce or two of tamarind paste that the recipes call for.
[Photos: Nick Vagnoni]
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