Rus Articles Journal

What is known of Thai cuisine? A tamarind

Very widespread in the world, but, unfortunately, a fruit, a little known at us, - a tamarind. Next Thai fruit - vegetable. Though strictly speaking, a tamarind - a bean. But in its pods instead of beans - sweet pulp, taste reminding sourish prunes.

Next Thai fruit - vegetable. Though strictly speaking, a tamarind - a bean. But in its pods instead of beans - sweet pulp, taste reminding sourish prunes.

A tamarind - Makam (Makham) - the Indian date

Is still Pink Manila Tamarind (Makham Tet - Pithecellobium dulce), and it has the general a little with about what the speech though too - tamarind .

Both tamarinds grow everywhere where warmly, from Africa to the Central and South America, and are very popular in Asia. Began to cultivate a tamarind several millennia ago. In each country - the name of a tamarind, their several tens. And the name tamarind - from Arab tamr hind ī that actually date Indian also designates. To describe all one hundred names of sense is not present especially as and tamarind too will understand, and by the form it is impossible to be mistaken.

The fresh mature tamarind is eaten just like that as fruit. Do drinks, desserts of it and even tasty candies - lollipops. By itself - jams and sauces.

Do tamarindovy paste of sour grades of a tamarind - Makam Peik - an obligatory component of many Thai dishes. Tamarindovy paste, perhaps, is even more popular in Thailand, than with us - tomato. It is on sale also in banks, and vrazves - such clot . With this paste prepare a set of dishes.

Pad Tye

Unpretentious obikhodovy food - the rice noodles fried in tamarindovy paste (by itself, there are also other additives: shrimps, peanut, soy sprouts etc.) .

The tamarind enters very many types of a chatna (but it in India). In Thailand - in sauces. Often among the offered dishes it is possible to meet a dish with tamarindovy sauce. Fried fish " is very popular; in a tamarind ( Pla Rad Prik ). Preparation pla in a tamarind very simple, 5 minutes.

A tamarind - obligatory part of some types of a curry (Kaeng som). But a curry - a special subject.

In kitchens of some countries also absolutely unripe pods, leaves and flowers are used.

But the tamarind well got accustomed also in European cuisine. When there was a speech about fish sauce, it was already specified that he is - from a classical antiquity (Roman garum). In Hugo`s kitchen - East Asia he is irreplaceable. But in Europe there is the fish sauce, the same origin too, and its obligatory element is the tamarind.

One of the known European sauces - English. History of its emergence is a little mysterious, and here in the history of success there is nothing mysterious. It is anyway clear that the compounding came from India and was to the taste to British. Though the legend tells that the first manufacturers of sauce, having tried this recipe, found it absolutely inedible. Sauce was forgotten on the shelf. In several years it was incidentally found, risked to be tried and, at last, tried out. Just there was a put fermentation and sauce became sauce. As far as it is good, understood couples centuries ago and buyers. So not for nothing this sauce several centuries in the market.

Worcester sauce (Vustershirsky, vorchestershirsky sauce)

is the English sauce which part are a tamarind, onions and onions - shallot, garlic and a curry, chili pepper, black and fragrant, anchovies or other spicy small fishes, a lemon, horse-radish, a celery, ginger, a carnation and a nutmeg, corn syrup and treacle - molasses, a tarragon and vinegar and t.

Vustershirsky sauce - a " salad component; Caesar and - it is terrible to tell - " cocktail; Bloody Mary if to do it really. He moves also to other dishes, known in Great Britain, and just often moves to beef dishes. And in Mexico this English sauce - part of beer cocktail. In general, Vustershirsky sauce can be found in any country of the world. Unlike the tamarind - that is thermophilic and in the north does not grow. Grows at home where it is very much loved and variously use.

Pulp of a tamarind clean silver and copper products. In Buddhist temples only this way also do, but also in a usual household it is accepted too. The tree is used too. Wood of a tamarind of beautiful color and strong, is used for production of furniture and floors. And here did birches for corporal punishments of branches...

Medical use of a tamarind in traditional medicine of Hugo - East Asia is connected, generally with treatment of feverish states. The European science continues studying of this fruit.

And to us it is necessary to be run quickly on the remained tropical fruit especially as some part of them nevertheless it is possible at desire to grow up houses in our latitudes. For example, snake fruit - Salak.