Tamarind Juice

Wah gwaan KINGS and QUEENS today I'll be sharing a simple juice recipe that I enjoy especially on a hot summer afternoon. It is so refreshing you will forget about the heat and be merry. Tamarind has always been one of my favourite form childhood days.

I remember walking home from school me, my sister and cousins would stop and search underneath the tree and if we didn't see any we would ask the boys to climb and pick some. Wah nice suh!

Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa. The genus Tamarindus is monotypic, meaning that it contains only this species. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world.

It’s native to Africa but also grows in India, Pakistan and many other tropical regions. Interestingly, tamarind is sometimes referred to as the “date of India.”

HOW TO USE TAMARIND

Cooking Uses

Tamarind pulp is widely used for cooking in South and Southeast Asia, Mexico, the Middle East and the Caribbean. The seeds and leaves are also edible.

It is used in sauces, marinades, chutneys, drinks and desserts. It’s also one of the ingredients of Worcestershire sauce.

Medicinal Uses

Tamarind has played an important role in traditional medicine.

In beverage form, it was commonly used to treat diarrhea, constipation, fever and peptic ulcers. The bark and leaves were also used to promote wound healing.

Modern researchers are now studying this plant for potential medicinal uses.

The polyphenols in tamarind have antioxidant and anti-inflammatory properties. These can protect against diseases such as heart disease, cancer and diabetes.

Home Uses

Tamarind pulp can also be used as a metal polish. It contains tartaric acid, which helps remove tarnish from copper and bronze.

RECIPE

Box of tamarind

Ginger

Brown cane sugar or sweeten of your choice (optional)

Water

INSTRUCTION

Shell the tamarind and put it in a clean pot.

Cut up a piece of ginger.

Add hot water and let it soak overnight.

Next day squeeze off pulp then strain juice.

Add brown cane sugar, mix and enjoy.

YOUTUBE VIDEO