Sampalok (tamarind)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Sampalok, or tamarind (Tamarindus indica), is both a fruit and a spice. According to the California Rare Fruit Growers website, the tamarind is native to Africa but introduced to India a long time ago. It is an important ingredient in East Asian cooking.

Sampalok (tamarind)

Because of the natural acidity of its fruit (in the photo) and leaves, in Philippine cuisine, the sampalok is used for flavoring soups (like sinigang) and stews (like dinuguan). But, ironically, the fruit of the sampalok is also used for making candies. The shelled, boiled fruits, when rolled in sugar, is a very popular Philippine product.


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March 10, 2005  Print This Post   
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