Thursday, August 19, 2010

Tamarind, one of my favorite ingredients,

is high in acid, sugar, vitamin B and calcium. Although that “bean pod” shaped fruit is indigenous to Africa, it was heavily introduced into tropical America, mainly Mexico, by either Portuguese or Spanish colonists, in the 16th century and it grows locally here in Los Cabos.

It is sold here in various snack forms, dried and salted; or candied. The famous "agua de tamarindo" beverage, iced fruit-bars and raspados all use it as the main ingredient. I love the explosive sweet and sour taste and combine these flavors with a great summer appetizer.

Salmon Sashimi, Tamarind Lollipop and Sesame Crumbs