THE SECRET POWERS OF THE TAMARIND LE TAMARIN CACHE BIEN SON JEU The tamarind is an unassuming but clever little fruit that combines acidity with sweetness, is ubiquitous in India and Southeast Asia and flourishes throughout Mauritius. Fruit discret mais malin, alliant acidité et sucré, triomphant en Inde et dans le Sud-Est asiatique, le tamarin ne pouvait que s’épanouir sur l’île Maurice. BY FRANÇOIS SIMON When you see a tamarind for the first time, it is hard to tell what it actually is. It is a very ordinarylooking brown-coloured pod that vaguely resembles a peanut. Slightly curved and downy, it looks rather unappealing and not that inspiring. But when you see the photo of its parents on the mantelpiece, you slap your forehead. The tamarind tree is truly magnificent. Imposing in size, it throws wonderful shade and when it blossoms, it produces pretty yellow flowers with red veins. Another of nature’s mysteries where something that looks unattractive has unexpected benefits. The fruit of the tamarind tree could have settled for an easy life, lived off daddy, basked in the compliments this wonderful tree attracts, and spent its life daydreaming behind its sunglasses. Instead, the tamarind is one of those rebellious, hardworking fruits, capable of a thousand miracles. It is truly industrious. It sets out to prove that it’s not a good-for-nothing, and almost surpasses the formidable reputation of its parents. AWESOME FLAVOURS When you open its soft shell along its ten-to-fifteen-centimetre length, you’ll see a reddish-brown pulp with the consistency of a date. Inside you’ll find robust seeds, almost rectangular in shape. Nothing particularly special yet, perhaps just the intriguing sight of an unknown fruit. It’s only when you pop it in your mouth that you understand. It boasts an astonishing and unexpected explosion of flavours, going in two directions: sweet and sour. Perfect to tap into and draw out its goodness. The pulp, we learn, is rich in pectin and organic acids, mainly citric and tartaric, which is where it gets its high vitamin C content as well as B1, B2, B3, B11. Not forgetting the barrage of minerals: calcium, phosphorus, iron, sodium and potassium. Report over. The real advantage of the tamarind is the number of benefits in a single fruit. That’s why in Mauritius, it not only has an entire village and a famous bay on the west coast named after it, but it is also a key ingredient for chefs. Depending on the recipe, they can use it for its versatility as a multi-purpose ingredient. If they’re looking for acidity like a citrus fruit, it’s perfect for lifting a mild dish, subtly enhancing the flavour by dosing the quantity. The tamarind is also a great addition to desserts when left to ripen for long enough. A STAPLE INGREDIENT In Brazil, the tamarind is often eaten on its own like a peanut, avoiding the seeds, in Egypt, the pulp is rolled and dried, then added to cold hibiscus infusions. In India, it provides consistency to masalas, and in Turkey it is an ingredient in sorbets. In Mauritius, people use it for both its properties. It’s popped into chutneys where it whips up the green mango, coriander and mint. And that’s just the start of all kinds of affinities with different dishes. The tamarind has two sides to its character: sweet and sour. It brings a touch of panache to dishes and livens them up. It adds colour, vivacity and joy to all sorts of recipes, supplying the essential “zest” that makes ©Gettyimages/hilllander
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