Tamarind

This powerful sweet-tart flavor is 100% free of the seeds and strings that characterize this pod fruit. It is blended so silky smooth that it won't require straining even for your finest sauces, entrees, artisan cocktails, and mocktail beverages.


Click here for pdf profile sheet
How to order for foodservice
 

Featured Recipe

Spiced Tamarind Grilled Chicken with Key Lime Rice

Yield: 8 Servings
Source: Susan Walter, Chef
    • 2 tbsp. canola oil
    • 6 shallots, minced
    • 6 cloves garlic, minced
    • 1 1/2 jalapeno, seeded and finely chopped
    • 2 1/2 cups The Perfect Purée Tamarind,  thawed
    • 1 cup The Perfect Purée Key Lime Concentrate,  thawed
    • 3 tbsp. The Perfect Purée Orange Zest,  thawed
    • 1 1/4 tsp. salt
    • 8 boneless, skin on chicken breasts

Method:
1. Whisk together Tamarind puree, Key Lime Concentrate, Orange Zest, oil, shallots, garlic, jalapeno and salt. Pour half the mixture over the chicken breasts and marinate for 2-6 hours.
2. Heat the remaining sauce in small saucepan for about 15 minutes. Reserve to meld flavors, about 20 minutes. Strain and reheat at serving time. Drizzle over chicken.
3. Remove chicken from marinade and grill approximately 20 minutes until cooked to 160° F. (Well done, but not dry.)


Key Lime Rice:
    • 1/2 small onion, minced
    • 3 cloves garlic, minced
    • 1/4 cup red bell pepper, minced
    • 1 tbsp. canola oil
    • 1 1/2 cups rice
    • 2 tbsp. The Perfect Purée Key Lime Concentrate,  thawed
    • 4 cups water or chicken broth
    • 2 tsp. salt

Method:
1. Saute onion, garlic and red bell peppers in saucepan in the canola oil until softened.
2. Add the rice, Key Lime Concentrate, water and salt. Stir once to combine, ocver and cook over low heat until done, about 18 minutes.


Corn Salsa:
    • 3 ears of corn, kernels removed from cob, blanched for 2 minutes in boiling water and drained
    • 2 tbsp. cilantro, minced
    • 2 tbsp. canola oil
    • 1 1/2 tsp. white wine vinegar
    • 1 1/2 tbsp. The Perfect Purée Key Lime Concentrate,  thawed
    • 2 small shallots, minced
    • 2 cloves garlic, minced
    • 1 1/2 tsp. salt
    • 1 tsp. black pepper

Method:
1. Mix all ingredients. Reserve for 30 minutes.


Tomato Salsa:
    • 2 tomatos, diced
    • 3 tbsp. cilantro, minced
    • 2 tbsp. canola oil
    • 2 tsp. white wine vinegar
    • 2 tsp. The Perfect Purée Key Lime Concentrate,  thawed
    • 2 small shallots, minced
    • 2 cloves garlic, minced
    • 1 1/2 tsp. salt
    • 1 tsp. black pepper

Method:
1. Mix all ingredients. Reserve for 30 minutes.


Tomatillo Salsa:
    • 6 small tomatillos, husk removed, washed cut into small dices
    • 2 tsp. cilantro, minced
    • 1 1/2 tbsp. canola oil
    • 1 1/2 tsp. white wine vinegar
    • 2 tbsp. The Perfect Purée Key Lime Concentrate,  thawed
    • 2 small shallots, minced
    • 1 jalapeno, minced
    • 2 cloves garlic, minced
    • 1 1/2 tsp. salt
    • 1 tsp. black pepper

Method:
1. Mix all ingredients together. Reserve for 30 minutes.

Assembly:
Serve Key Lime rice next to grilled chicken. Drizzle sauce over chicken and serve next to salsas.
  • Kiwi
  • Passion Fruit
  • Lemon Zest
  • Key Lime
  • Green Apple
  • Blood Orange
  • White Peach
  • Blueberry
  • Mango
  • Black Currant
  • Pear
  • Coconut
  • Orange
  • Banana
  • Cherry
  • Blackberry
  • Meyer Lemon
  • Papaya
  • Strawberry
  • Lychee
  • Roasted Red Pepper
  • Pomegranate
  • Apricot
  • Prickly Pear
  • Red Raspberry
  • Pink Guava
  • Tamarind