How is Tamarind used in Thai cooking?

Tamarind - ma kham - grows in bean-like pods on a tropical tree that traces back to Africa. Inside, a fibrous pulp surrounds the seeds: green and mouth-puckeringly sour when young, turning juicier and sweeter as it ripens to brown. That sweet-sour pulp is one of the key souring agents in Thai cooking, the tang behind Pad Thai and many dips and curries. It's also valued for easing digestion and calming inflammation. We soak the pulp in warm water and strain it into a sauce before cooking.

Can I cook with Tamarind in a Chiang Mai cooking class?

Yes - we use Tamarind in our hands-on classes. Explore them on our Cooking Classes page.

Tamarind - Tropical Thai Fruits | Thai Akha Kitchen

Tamarind - ma kham - grows in bean-like pods on a tropical tree that traces back to Africa. Inside, a fibrous pulp surrounds the seeds: green and…

Tamarind - Tropical Thai Fruits | Thai Akha Kitchen Tamarind - ma kham - grows in bean-like pods on a tropical tree that traces back to Africa. Inside, a fibrous pulp surrounds the seeds: green and…