Good Food
Climbing tamarind trees for sweet and savory cooking
Growing up in Bombay, Nik Sharma climbed tamarind trees each summer. Though used frequently in Asian cuisine, the fruit’s origins are in Africa and can be found in surprising places like Worcestershire sauce.
By Evan Kleiman • • 1 min readGrowing up in Bombay, Nik Sharma climbed tamarind trees each summer. Though used frequently in Asian cuisine, the fruit’s origins are in Africa and can be found in surprising places like Worcestershire sauce. In stews and frostings, he describes both savory and sweet uses for the fruit in his recent article for The New York Times. His upcoming book is “The Flavor Equation.”
The full episode
6 of 6
Black winemakers, masa, tamarind- 0:00‘In the Weeds’: a new weekly segment about life in the industry
- 7:43Stocking bottles from Black and female winemakers
- 17:45Questions on the politics of food? Let’s ask Marion!
- 29:21Modern masa: the foundation of every good corn tortilla
- 40:17Blending Burmese and Mexican cuisines at the farmer’s market
- 47:25Climbing tamarind trees for sweet and savory cookingYou’re reading this
The full episode
6 of 6Black winemakers, masa, tamarind- 0:00‘In the Weeds’: a new weekly segment about life in the industry
- 7:43Stocking bottles from Black and female winemakers
- 17:45Questions on the politics of food? Let’s ask Marion!
- 29:21Modern masa: the foundation of every good corn tortilla
- 40:17Blending Burmese and Mexican cuisines at the farmer’s market
- 47:25Climbing tamarind trees for sweet and savory cookingYou’re reading this