Tamarind leaves

Tamarindus indica

leaf

Tender, sour young tamarind leaves, cooked in Thai and Vietnamese sour soups or in the dals and chutneys of Andhra Pradesh.

Origin

India and Southeast Asia

Season (United States)

February to April

Preparation

The young leaflets are stripped from their stems, rinsed and added to the soup or dal for the last five minutes, for their sourness; they are eaten with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

They give the pot the pulp's acidity in spring, well before the pods are harvested.