*BONK*
“Choosing tamarind was a 9-month process using McCormick’s team, which visits various countries from South Africa to China and even Poland,”
...sounds like a pretty cool job to me!
since i cook a lot of thai nfood—well tamarind is usually called for made some papaya salad the other night with some 20 or so tasty thai chilis yum going toi make some sort if green curry with chicken for tonight.
From Wiki:
The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a METAL POLISH........
https://en.wikipedia.org/wiki/Tamarind
Tamarind tastes like golden raisins
I bet it’s big in Moslem countries. Mohammad approved?
It can be used a an oil substitute good for 3000 miles, sex lube, or makes an excellent waterproof coating on mega yachts.
Sinigang na baboy!!!
If Biden is re-elected, most people will be lucky to afford salt.
I’ll skip until Indians go home. Not going to support their culture here in the US.
LOL! I was thinking of posting something like that while reading the article, but I see you beat us all to it! That's the privilege of being the original poster.
Tamarind is very nice. It should be interesting to see how this trends. As an aside, my mom always used McCormick’s Pumpkin Pie spice. I was pretty much brought up on McCormick spices.
If you love Asian food, you know and love tamarind. I do.
If you make a strong Mace milkshake you’ll get quite a buzz.
LOL! Because management incorrectly bet the flavor would "dominate menus" in 2023!
I have noticed it with some surprise slowly making its way , in various forms , in most supermarkets/specialty stores I patronize. It’s good stuff! One of our great longed-for treats from childhood, was a drink we just called “tamarindo”, which was available as a concentrated syrup which was as i remember, diluted with some water and ice cubes and served with a slice of lemon. For me, it beat lemonade by a mile. I grew up in a small town 30 mi. north of Chicago full of Italian restaurants and bars.
We are so into food, I always love to read these nuts and bolts reports on food trends, which come in waves every few years and are sometimes “pushed” on to the public, and sometimes worth it, sometimes not, but it’s all “trending”, to use a term that wasn’t even around way back when I first noticed the first time in my lifetime: oat bran and wheat germ (these were the staples of “health-food stores”, not to big anymore ..) then, in no particular order there was sun-dried tomatoes, kale (a late arrival that requires it acolytes to “fight for it”) , arugula (always worthy and welcome) ,Sriracha ( a great hot sauce now making a comeback after its early dominance, which saw it threatened by a resurgence of “all things hot sauce”) oh God the list of food trends is endless, and I have other things to do today.
I love tamarinds. We get them at the Asian market near us.
I’ve always looked down on fashion conscious things, especially something that moves as slowly as spice favorites. I got a brief introduction to how ridiculously fast styles can change about 45 years ago. I took a young lady out who happened to be an interior decorator. She told me that furniture fashions change so quickly that, when you order your new furniture and it’s delivered four months later, it’s out of fashion. So you can never catch up and have in-fashion furniture.
That was my one and only date with her.