Tag: pork knuckle cooked in star fruit sauce

To eliminate the bitterness of an unpeeled tamarind, it is essential to understand the role of its peel. The peel contains high levels of polyphenols, which contribute to the sour and astringent taste. While some recipes call for the tamarind to be peeled before cooking, this is not always necessary. A simple solution to mitigate the bitterness is to soak the tamarind in water for a few hours or even overnight. This process allows the polyphenols to leach out, resulting in a more mellow flavor. Thus, retaining the nutritional benefits and unique taste of tamarind without the unpleasant bitterness.