Tamarind is a popular sweet and sour fruit used worldwide This fruit is healthiest consumed fresh or as a component in savory meals.
The fruit's flavor is best characterized as sweet and sour, and it contains significant amounts of tartaric acid, sugar, B vitamins, and calcium—unusual for a fruit. Vitamin C and other antioxidants found in tamarind are abundant, which helps to strengthen the immune system and prevent the spread of microbial and fungal illnesses. Its antibacterial qualities aid in the body's ability to treat infections.
Medicine is made from its fruit, which has partially dried. Constipation, liver and gallbladder issues, and stomach ailments are all treated with tamarind. It is also employed to treat fever.
Tamarind Juice
- Tamarind pulp, 2 cups
- Water, 6 to 8 cups
- 50 g of sugar (add more to your liking)
- one teaspoon of blended essence (or vanilla extract)
- 3 drops Bitters of Angostura (optional)
- lime-fruit slices
When using fresh (ripe) tamarind, you must first remove the fibers that keep everything together and the hard outer shell before soaking in hot water as I'll describe. About half of the water specified in the recipe should be boiled before being poured over the tamarind pulp in a big bowl. Try to break it up a bit with a large spoon while it's still hot; keep in mind that the water will be heated. Or, tamarind can be cooked overnight and then sweetened the following day.
When the water has cooled, it is time to break up the pulp with your hands until it is comparatively smooth. Seeds and fibers will be present. It's time to strain the pulp/water (which will be thick and smell sour or tart at this point) so that there won't be any debris in the juice when it's finished. This will require at least two passes through a fine strainer.
Stir well after adding the remaining water and ingredients, then chill before serving. I enjoy adding a lime or lemon slice to the dish. Make sure it is sweet enough for you by tasting it first.