One less well-known ingredient in Asian dishes is Tamarind. If you want to make authentic-tasting Asian cuisine, you will want to use it. This Cooking Tip, part of our ongoing series on Asian ingredients, explains what tamarind is and how you use it.

Origin

Tamarind trees are native to Africa and Asia but also grow in tropical climates worldwide. In the Western hemisphere, Mexico is the largest producer. The trees produce fruit pods that have a brown exterior and are somewhat bean or peanut-shaped. The edible part is inside these pods and is dark brown.

Flavor

The pods have a more greenish hue when unripe, and the flesh is very sour. If ripe, the fruit’s flavor is a mixture of sweet and sour with complex notes of caramel and molasses. It is acidic but less so than citrus fruits such as lemons and limes.

Forms

There are many forms in which to find tamarind, although some will be easier to find than others.

Pods – These are the whole form of the fruit, as described above. However, most tamarind pods sold in the US are considered “sweet tamarind.” Their flavor is more sweet than sour and is meant for a snack rather than in cooking. The sour varieties are typically processed into tamarind pulp, and is the type used in cooking. If buying the whole pods, be sure to look for a label indicating which it is. The flesh must be removed from the pods and processed into a usable pulp.

Pulp –This is the edible paste from within the pod. Even though it is not that easy to find the pods, finding blocks of tamarind pulp is not difficult if you frequent an Asian market. It will be a very dark and sticky rectangular block wrapped in plastic.

To use this form, you must make it into a useable paste. Break off some of the pulp and place it in a bowl. Cover with hot water and let sit for about 15-30 minutes. When the water is cool enough to touch, start massaging the pulp into the water. With this, you are breaking the edible part away from inedible fibers and membranes. Even though the blocks are usually seedless, occasionally a seed may be present and you can remove it. Once it is as dissolved as much as possible, it should be put through a fine-mesh strainer. You will be left with a tamarind liquid or paste.

How thin it is will be dependent on how much water you use. Cooks Illustrated recommends using 4 ounces of pulp to one cup of water. You do not want to use so much water that the result is very liquid with a diluted flavor. It is better to make it thicker and add water at the end if you wish.

Many Asian chefs feel that this gives you a more flavorful and tarter product than using one of the other forms.

Paste/Concentrate – These terms are used interchangeably and sometimes together on the label. Neither is accurate.

This is a form of tamarind that you will find in a plastic or glass bottle. It is the commercially produced version of the paste you can make yourself with fresh tamarind. This form is much easier to use as all you need to do is to spoon it out. Some do feel that the flavor is not as good as if you make it yourself.

Be aware that you might see tamarind paste from Thailand, Indonesia, and India. The latter is an actual concentrate as it has been cooked down to a very thick consistency. The flavor is very intense and is not interchangeable with the other version. I can attest to that from my own experience. I made Thai Sate with Peanut Sauce for a friend’s adult daughter when she was visiting. At that stage in my cooking life, I did not truly appreciate this difference and used an Indian version. The peanut sauce was nothing like it should have been. I would not have said it was inedible, but it was not extremely pleasant. So, take the time to look at the label and ensure you have the variety you wish for the dish you make.

Powder—This is dehydrated, ground tamarind. It is generally used in candies, beverages, and snacks. It is also used as a souring agent in certain types of Indian cuisine.

Tamarind sauce—This is another product that needs to be avoided. It is tamarind paste that has been thinned and combined with other ingredients such as brown sugar, chili pepper, ginger, and/or soy sauce.

Tamarind juice/beverage—Tamarind is an ingredient often used in cocktails and other beverages. You can make your own tamarind juice by stirring the paste into hot water. After it cools, strain out any remaining pulp and add cool water and sugar to taste. Bitters are often added to cocktails.

Uses

The main recipes that call for tamarind are Asian recipes, especially Thai and Indian. It may be just added in a small amount to add complexity to a dish. At other times, it is an essential part of the flavor profile. An example is Pad Thai.
The unripe version is often pickled and mixed with tomatoes, chilis or carrots.
Curries
Chutneys
Beverages & syrups used to flavor sodas, cocktails and iced tea.
Sauces
It is an ingredient in Worcestershire sauce. Look at your bottle’s ingredients; you will surely see tamarind there.
Marinades – tamarind contains tartaric acid, which is a tenderizer.

Substitute

Many people ask if there is an acceptable substitution that can be made. If the tamarind is an integral part of the dish, such as in Pad Thai, nothing else will taste the same. If it is not a primary flavoring agent, you could try using something that has both a sweet and sour element. Some combine brown sugar with lemon/lime juice or white wine vinegar.

Storage

Unopened packages of tamarind pulp or jars of tamarind paste are shelf-stable. Both should be refrigerated after opening to prevent the development of mold, and they should last a few months. If you use it infrequently, consider freezing it in small amounts, which can then be thawed as needed.

Homemade tamarind paste, however, is much more likely to go bad and should always be refrigerated. To prolong the shelf life, it can be cooked before storing. Smaller jars are better for homemade tamarind, as you can introduce pathogens every time you spoon some out. That is also a reason always to use a clean spoon.

With this discussion of tamarind, I end my Asian ingredient series. If there is an ingredient that I did not cover, let me know. Otherwise, I hope this series will enliven and improve the Asian cuisine you make in your own kitchen.

Palm sugar is a type of sugar often used in Asian cooking. This Cooking Tip, part of an ongoing series about Asian ingredients, explains what this sugar is and how it is used.

When you go to a general supermarket to purchase palm sugar, you will most likely not find true palm sugar. Instead, you will find coconut sugar. And it will almost always be in granulated form. For actual palm sugar, you will need to either frequent an Asian market or shop online. Let’s explore the differences.

Processing

Both types are considered unrefined sugars. That means they undergo minimal processing without the use of chemicals. Both are made from the sap of a palm tree. With coconut sugar, the sap is taken from the coconut tree, also known as a coconut palm tree. Palm sugar can be made from various palm trees, not just the coconut palm. Some companies have incorrectly labeled coconut sugar as coconut palm sugar, which causes confusion.

After the sap is collected, it is put into large pans and heated to evaporate the water. When a syrup-like consistency is attained, it is poured into molds, and as it cools, it starts to solidify.

Some producers will add granulated sugar to palm sugar as a filler. According to Hot Thai Kitchen, making palm sugar is labor intensive, and fewer people are choosing to learn it. This means the demand far outstrips the supply. Granulated sugar is mixed in to meet the demand. One factory in Thailand said the amount added could be anywhere between 25% and 75%, depending on the brand. Their website says that even if a package says 100% palm sugar, it is probably not true.

Appearance and texture

Depending on how far the reduction is allowed to go, the final moisture content will be different. Products with a higher moisture content will be softer, whereas others will be much harder. One is not necessarily of higher quality; it is just a different form.

Coconut sugar is more likely to come in a granulated or powdered form. Palm sugar is available in granulated, block or a paste form.

Coconut sugar tends to be darker in color, ranging from light to dark brown, while palm sugar can vary from light golden to dark brown.

Flavor

Another difference is in the flavor. Coconut sugar delivers a rich caramel or butterscotch flavor, while palm sugar has a more complex flavor with a touch of smokiness.

Cost

Palm sugar will usually be more expensive than coconut sugar.

How to use

Since the flavors of coconut sugar and palm sugar are slightly different, try to use the one that your recipe specifies. This series of Cooking Tips is about Asian ingredients, and in that type of cooking (especially Thai), palm sugar is called for. It adds a specific flavor profile that is necessary for authentic flavor.

You may also use it in non-Asian dishes to add a caramel sweetness to the dish.

If you have a softer type of palm sugar in a tub, you can just spoon it out. However, if you do not use it up fairly quickly, it will harden, making it difficult to get out of the tub. To use it in that state, warm it gently in the microwave and spoon out what you need. Use it promptly, though, as when it cools, it will harden again.

If you have the harder variety, found in blocks or puck shapes, slice off thin pieces with your chef’s knife. Some recommend using a grater, and others like to crush it in a mortar and pestle.

The granulated form can be measured just like white sugar. However, granulated coconut sugar will have a different flavor profile than you would want in Thai dishes.

How to choose quality palm sugar.

• What you need to do is to taste the different brands side-by-side. I doubt that most (if not all) markets would allow this. If you could taste it, you would find that the more palm nectar it contains, the more flavorful and aromatic it will be. It won’t just taste sweet but more like butterscotch or caramel candy.
• Look for palm sugar with a smooth texture. You do not want it to appear crystalized, and you do not want the color to be very pale. However, experts warn that darker is not always better, as the color may be due to the addition of brown sugar.
• All other factors considered, choose the more expensive one.

Storage

With proper storage, these sugars can last indefinitely. Then, it needs to be kept in an airtight container in a cool, dark place to keep out insects, moisture and intense aromas.

If you do not use it up promptly, it will harden. If it does harden so much that you cannot slice it, try putting it in a plastic bag and breaking it up with a rolling pin. You could also try blitzing it in a coffee grinder or food processor. A final method is to sprinkle a bit of water on top and warm it in the microwave.

Substitutions

If you are making an Asian dish, seek out palm sugar. If you cannot find palm sugar, you can use coconut sugar, although the taste may not be the same. If you do not have either, the best substitute is probably light brown sugar. Dark brown sugar has a different flavor profile due to its molasses content.

Palm sugar is another Asian ingredient that you should include in your pantry if you want to make authentic-tasting Asian food. Have you tried it? If not, maybe a trip to the Asian store is in your future!

In our continuing series on ingredients used in Asian cuisine, we now turn to Coconut Milk. This ingredient is probably more commonly found in our pantries, but just what is it, how should we use it, and are some better than others? We will delve into those topics in this Cooking Tip.

How it is made

If you were to open a fresh coconut, you would see the tough outer husk, layers of white coconut flesh (sometimes called coconut meat) and a clearer liquid in the middle. Coconut milk is made by shredding and pureeing the fresh coconut meat and pressing it to extract the liquid, sometimes adding water to aid the process.

According to Thai chefs, there is “First Press” (hua gati) and “Second Press” (hang gati) coconut milk. The first is just what it sounds like, the product that results from pressing fresh coconut flesh with little or no water. This results in a rich, flavorful liquid and is the type that is sold in stores. To make the second press, producers take the already-pressed coconut meat, add more hot water and press again. It has a more diluted flavor and is not sold commercially.

Coconut milk is composed of coconut oil (fat), coconut protein and water. The oil solidifies into coconut cream at room temperature. When you open a can of coconut milk, you see two layers. There will be thicker white cream at the top and liquid water at the bottom. Different brands will have varying amounts as well as varying thickness of the cream layer.

Types of coconut products

In our stores, we might see various coconut products such as coconut water, cream of coconut, coconut cream and coconut milk.

• Coconut milk—This product is produced as described above, and is a mixture of oil, protein and water.
• Coconut water–This is meant to be used as a beverage, not in cooking.
• Coconut cream—A can of this contains just the thick cream part with much less water.
• Cream of coconut—This is also made from pureed coconut meat but blended with sugar. It is meant for drinks.
• Lite coconut milk—As implied by the name, lite coconut milk contains less fat than regular coconut milk. It is more watery as most of the cream is eliminated. Companies often add stabilizers and other ingredients to compensate for the lack of fat, which can contribute to unpleasant flavors. Also, since the coconut flavor comes from the fat, when you eliminate that, you eliminate flavor.

What to look for

• Packaging–What we will mostly see in our stores are cans of coconut milk, which are perfectly acceptable. Hot Thai Kitchen prefers using coconut milk packaged in UHT cartons. They explain that the cartons have been heat treated for a shorter time than cans, leading to better flavor. Although they say that one may not notice a difference in most savory dishes, the better flavor shines through in desserts. They go on to state that in Thailand, the cartons are what are mostly sold. Cans are preferred for export as they are more durable for shipping. I will warn you that the coconut milk sold in the dairy aisle is not the same thing. Those items have a much longer ingredient list and much less fat than those sold in the cans or the UHT cartons. They are meant to be used as a dairy milk substitute, not as a coconut milk substitute.
• Ingredients–Look for a short ingredient list, preferably only coconut and water. Some labels might list coconut extract instead of coconut milk. According to America’s Test Kitchen research, these indicate the same thing. Some companies will add a preservative and may add guar gum, which serves as a thickener and prevents separating. If you read Thai recipes that start with coconut milk, they will often direct you to cook it until the oil begins to separate out. As I can attest by personal experience, this is much harder to do with a product that contains guar gum. This is understandable as preventing separation is the function of that ingredient.
• No added sugar–It is best to buy unsweetened so you can control the amount of sugar in your dish.
• Fat content—Look at the label to see the fat content. Generally, the higher the fat content, the better since the fat is where the flavor resides. Those products will have a much thicker cream layer as compared to the water. I looked at a number of different brands of coconut milk, and they ranged from a low of 9 grams for Goya up to 17 grams for Aroy-D.

Brands

As with so many Asian ingredients, your choice of brands will be more limited in a general supermarket than in an Asian market. However, you can find acceptable products in both. I looked at taste tests from America’s Test Kitchen, Bon Appetit, Eater, and Epicurious. Here are some brands that rise to the top.

• Aroy-D
• Roland
• Chaokoh
• Thai Kitchen
• Whole Foods 365
• Trader Joe’s
• A Taste of Thai was not recommended.

Although impractical, you can make your own by opening a coconut, scraping out the meat, and processing it in a blender with some of the coconut water and regular water. It then needs to be strained through cheesecloth. This is much more work than purchasing a can, but some swear by it for the fresh flavor. Others will start with a package of unsweetened shredded coconut. Combine it with hot water, blend and strain.

Uses

Coconut milk can be used in both sweet and savory applications. Here are some ideas.

• Sauces
• Stews
• Soups
• Curries
• Rice
• Puddings
• Baked goods
• Non-dairy whipped cream. This can be done by chilling the coconut milk, scooping out the fat and whipping. It won’t taste like regular whipped cream because of the strong coconut flavor, but it will have a similar texture and creaminess.

Storage

After opening, store any unused coconut milk in the refrigerator for up to a week. It is possible to freeze coconut milk, but it will alter the texture and be grainy when it is thawed. This should not be a problem when making something like a curry but would not be acceptable in a dessert where you want a creamy texture. Do not store it in the can; it can pick up a metallic flavor.

I always have coconut milk on hand, partly because we love Thai food, especially curries. However, its use is not limited to those dishes. Give it a try and see what you think!