Indonesian Culinary - Tamarind - Asem Jawa Ingredients

Tamarind - Asem Jawa

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written at Thu, 4 March 2010

The fruit of the tamarind is most commonly reserved for consumption, whether raw or cooked or prepared in some other manner, according to the regional and cultural palate. The fruit itself is an elongated-rod, 12 to 15 cm (3 to 6 inches) in length, and covered in a hard, brown exterior
The fleshy, juicy, acidulous pulp of the fruit is mature when coloured brown or reddish-brown. The fruit is considered ripe when the pods are easily pried open with fingers. Thefruit pod contains anywhere between 1 and 12 flat, glossy brown seeds. The tamarind is best described as sweet and sour in taste, and high in acid, sugar, vitamin B and interestingly for a fruit, calcium.
In Indonesia, tamarind is known as the asam (or asem) Jawa (means Javanese asam), which in the Indonesian Language, translates as Javanese sour [sic: fruit] (though the literature may also refer to it as sambaya).
Source : http://en.wikipedia.org

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