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The Australian tamarind (bot.: Diploglottis cunninghamii) is not related to the genus Tamarindus, which we know from Asian cuisines. It is closer related to the lychee tree. Australian tamarind trees grow in the subtropical rainforests of Eastern Australia, in Queensland and New South Wales. The trees are up to 15 m high and have very large, pinnate leaves. Their bright orange fruits are only 1.5 cm big and remind of lychees. They grow very far up in the tree and are difficult to harvest. The fruits are usually collected once they have fallen down. Native tamarinds are an ingredient in modern Australian bushfood cuisine.

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Use of Australian tamarind


The smooth, firm pulp of Australian tamarinds encloses a hard, inedible seed. Its taste is very intense and sour and reminds of hot, refreshing mandarines. Australian tamarinds are very small, for 100 g pulp about 90 fruits are needed. It is used in very small amounts though. Australian tamarinds go well with poultry, fish and seafood, or can be used to make jelly and jam. They should not be combined with other sour or strong flavours. Of the Australian spices bush pepper, lemon myrtle and wattleseeds can well be used with Native tamarind.

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