Tamarind with BBQ — Sour as a Flavor Enhancer

Tamarind is the fruit of Tamarindus indica, a tree originating in tropical Africa and also grown elsewhere. Its pods contain sticky brown pulp around hard seeds. The pulp is processed into blocks, paste and concentrate, among other forms.

• Flavor: fruity and sour, with sweetness or bitterness that varies by product.
• Texture: available as pods, blocks of pulp or smooth paste.
• Color: processed pulp is usually brown to dark brown.
• Uses: found in Indian, Thai, Mexican and Caribbean cooking, among other cuisines.

• India: tamarind is used in imli chutney and sambar, among other dishes. Recipes and serving styles vary by region.
• Thailand: examples include pad Thai sauce and some dipping sauces for grilled meat. It is not compulsory in every moo ping marinade.
• Mexico: tamarind is used in sweets and drinks such as agua de tamarindo. A chipotle and honey glaze is also a possible homemade BBQ combination.
• Jamaica: tamarind features in drinks, sweets and sauces. It can suit a homemade marinade but is not a fixed ingredient in every jerk preparation.
• Worcestershire sauce: many versions combine tamarind with vinegar and other seasonings. Some contain anchovies; always check ingredients and allergens on the packaging.

• Marinade: combine a little paste with garlic, ginger and, for example, soy sauce. Taste a clean test portion before contact with raw meat. Marinate covered in the refrigerator.
• Glaze: combine with honey and chili to taste. Apply a thin layer towards the end of cooking and watch closely to avoid burning.
• BBQ sauce: add gradually to ketchup, brown sugar and ginger, for example, for your own sweet-and-sour sauce.
• Dipping sauce: dilute with water and adjust sweetness, acidity, salt and chili. This is a homemade flavor combination, not a universal traditional recipe.

Mix everything and warm briefly over low heat until combined. Brush a thin layer onto the meat towards the end of cooking. The previous 10–15 minutes are only a rough guide: temperature, layer thickness and sugar content determine how quickly the glaze darkens. Glazing is not a measure of safe doneness.

Reserve a clean serving portion beforehand. Do not use sauce or marinade that has touched raw meat or a used brush as a cold serving sauce; discard leftovers that have had raw contact.

• Tamarind and lemon juice: both add acidity but have different aromas and textures. Tamarind is not automatically more complex or better.
• Tamarind and apple cider vinegar: perceived acidity depends on concentration and dilution. Paste may thicken a glaze, but is not the best choice for every recipe.
• Tamarind and sumac: sumac is often used dried and ground; tamarind comes as paste, concentrate and powder, among other forms. They are not automatically interchangeable in equal amounts.