Yes, boiling tamarind is a standard method used in cooking, particularly for extracting its flavor and creating tamarind water.
Making Tamarind Water
One primary reason boiling tamarind is common practice is to prepare "tamarind water," a fundamental ingredient in many cuisines. As stated in the provided reference:
To unlock the sour power of fresh tamarind, the pods or pulp must first be made into tamarind water. This tangy essence of tamarind is made by steeping fibrous tamarind flesh in boiling water, and then straining it.
This highlights that using boiling water is an essential step in preparing tamarind for culinary use to unlock its full potential.
The Process Explained
Creating tamarind water typically involves:
- Taking tamarind pods or pulp.
- Steeping the fibrous tamarind flesh in boiling water.
- Allowing it to sit for a period (sometimes just a few minutes, sometimes longer) to soften and release its flavor.
- Mashing or pressing the mixture to help extract the pulp.
- Straining the liquid to remove seeds and fibers.
This resulting liquid is the concentrated tamarind water, which is then used to add a distinctive sour and tangy flavor to dishes like curries, soups, sauces, and marinades.
Why Boil?
Boiling water helps several things:
- Soften the pulp: It breaks down the fibrous structure of the tamarind flesh more quickly than cold water.
- Extract flavor: The heat aids in dissolving the flavor compounds into the water, creating a potent liquid.
- Speed up the process: While soaking in cold or warm water is also possible, boiling significantly reduces the time needed to achieve concentrated tamarind water.
Therefore, boiling tamarind is not only acceptable but is a widely used and effective technique for preparing this unique ingredient for various culinary applications.
