Real World Gardener Fish Tamarind in cooking in Spice It Up

November 9th, 2016

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SPICE IT UP

Fish Tamarind: Kokum Spice: Garcinia indica

garcinia%2Bindica%2Bplums.jpg
Garcinia indica plums

The seed of the fruit of the plant Garcinia indica, contains enough oil (23–26% oil, so that it remains solid at room temperature.

The name Fish Tamarind refers not to the taste but to the fact that it's traditionally used in fish curries.

It’s used in the preparation of confectionery, medicines and cosmetics.

Let’s find out what else it can be used for.

I'm talking with Ian Hemphill, owner of Herbies Spices and author of the Herb and spice Bible.www.herbies.com.au

The tree is ornamental, growing 5-6 metres, with a dense canopy of green leaves and red-tinged, tender, young leaves.

1024px-Garcinia_indica_-_fruits%252C_seeThe fruits look just like a plum.

The spice is mainly from the skin of the fruit, although sometimes it's the whole fruit.

When the whole fruit is sliced and dried it may be referred to as Kokum flowers.

Garcinia%2Bindica%2Btree.jpgSalt is used to assist in drying the skins and what you are left with is a leathery round fruit.

Quite tasty on its own but when added to cooking it adds acidity with a fruity background.

You can put 3 or 4 bits of Kokum in a curry.

The oily extract called kokum tel is used in foot massage, and to treat burns. You can catch up that segment by listening to the podcast www.realworldgardener.com

If you have any questions about Kokum or have some information to share, drop us a line to realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675.

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