How to pronounce “tamarin” in English

The Tamarind Theatre? The Tamarind Theatre, yeah.

use tamarind.

I love our tamarin lamb chops.

Our lamb chops are tamarin crusted lamb chops that are so delicious.

This is tamarind.

It's tamarind paste. Just tamarind.

like lime juice and tamarind and green papaya, but with the meat we get here in the United States, you don't really need to do that.

a little bit of tamarind to this. Now, tamarind is an acid.

Sourness from vinegars or citrus or tamarind or whatever it happens to be is in every cuisine in the world.

So a little bit of tamarind goes a long way.

So if that light bulb is tamarind orange versus neon orange, it's a different thing in that room, or mallard blue, right?

potato tomato from South America you have Tamarind and spices uh and turmeric

and in maau they add Tamarind and they add uh maybe a little bit of soy sauce so it really kind of opened the

Spanish Harlem to get sugar cane and Tamarind we'd go to Chinatown to get funky Asian vegetables and we'd go to

You take the fruit from the tamarind, you seed it, you take the shell away, you mix it with water to make a cooking liquid,

and you've made cooking tamarind.

So-- So that's the tamarind?

So tamarind juice.

It's stuffed with raisins and onions and turmeric and it's cooked in the tamarind sauce.

There's a drink with ginger, the tamarind refresher, that works really well.

And we started doing sketch comedy and what is now the UCB up on Tamarind there.

Your third acid is tamarind.

It just kind of looks like a little smear of-- so I've got tamarind, this one.

orange juice works both ways another thing that you can use is tamarind paste which is beautiful in dressings you can

And for everyone out there who doesn't know what sinigang means, it is a tamarind-based-- typically tamarind-based, but it's a sour soup with any sort of protein braised into it.

All parts of India use very strong souring agents, tamarind in the South, kokum in the West, vinegar sometimes in Goa, and Bengal as well, amchur in the North.

We add lime juice, lemon juice, tamarind, vinegar, all the things that come in a liquid base or a pulp.

And so with the first book, it was definitely tamarind, jaggery, and ghee, because I feel these are ingredients that aren't really explored that

Oo, ah, what is tamarind?

There are many, many sour agents, Malabar, tamarind specifically used for fish curries in Kerala and so on.

If you want to get-- If you see that that was like 40% sweet, 40% -- Yeah, I would say-- 20% tamarind--

Three things that are always in my fridge are-- Peanut butter, miso paste, and tamarind pure.

depending of where you are from in the country, you would use a different acid, like on the west coast of India, we use tamarind.

and use a puree that we already have that we made out of coconut, the chili pepper, and the tamarind.

You know, asparagus is great, but if you add a little bit of mustard seeds, a little bit of cumin, a little bit of coconut, a little bit of ginger or tamarind,

And when I start cooking, I'll tell the cook, "OK, get me fish stock, get me tamarind, get me lime juice, get me