It provides a comprehensive examination of the most important aspects of tamarind biology, cultivation and use.
Vegetables and dairy products are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent.
The most common food group that contains naturally sour foods is fruit, such as lemon, grape, orange, tamarind, and sometimes melon.
Its industries include the processing of timber, rubber, and palm oil, as well as furniture, tamarind balm and footwear manufacturing.
The fruit are often pickled and used as a substitute for tamarind or made into sweetmeat.
It is taken with sambar or thick spicy lentil soups flavored with tamarind extracts.
Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color.
Ingredients vary among vendors with some also using "hae ko" prawn/shrimp paste, tamarind or black bean paste in the mix.
