Description
Fermentation of tamarind pods using indigenous lactic acid bacteria and yeasts produces a sour, complex condiment in West Africa.
Technical
During fermentation, soluble sugars are converted to lactic acid and ethanol, lowering the pH to 3.5–4.0 and inhibiting spoilage organisms. The acidic environment preserves the pods and develops characteristic sour and tannic flavors, while ethanol contributes to aroma and mild alcohol content.
Science
Primary Reaction
Fermentation of soluble sugars by Lactobacillus spp. and Saccharomyces cerevisiae producing lactic acid and ethanol
Sensory Profile
Aroma ()
sourfruityearthytannicwarmfermentedvinegaryyeastycomplex