What is Tamarind and How Can you Use it?
Pods of tamarind in my Berlin Asian store The disadvantage of growing up not only in a house where food was the least priority - we had books, after all, lots of them - but also the traditional tastes were very simple - garlic was part of (almost) everything so it didn't count as a 'spice' and adding chilli or pepper to a dish was a great cooking achievement (did I say my mom actually never used salt in the kichen) - was that I had a very long way acknowledging basic spices and flavors. While some were debating about what kind of Oriental spices are suited for the lamb, I was slowly exploring various peppers and trying to understand how much salt I shall add to a soup to make it really tasty. As usual, I was able to use this relative disadvantage as an opportunity to better explore a flavor and therefore to set the basics for my own knowledge about foods and their hidden qualities that a good spice can perfectly outline. During my journey, besides the Middle Eastern flavo...