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Depending on the ripeness of the tamarind fruit the taste of the pulp can range from sour to sweet, the more ripe the tamarind fruit, the sweeter it tastes due to increased sugar levels that balance out the proportion of tartaric acid [citation needed]. The pulp is the most commonly extracted part of the tamarind plant. [1]
Tamarind sweet chutney is popular in India and Pakistan [32] as a dressing for many snacks and often served with samosa. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam, Koddel and in certain varieties of masala chai.
Tamarind juice (also tamarind water) is a liquid extract of the tamarind (Tamarindus indica) tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp. Tamarind juice can be consumed as beverage appreciated for its fresh sour taste, or used for culinary purpose as a sour flavouring agent. [ 1 ]
Once cooled, add 1 ½ ounces of the tamarind syrup to the pineapple and lime juices in a cocktail shaker with ice. Shake until the tin frosts over, and then attach the strainer to the opening.
Dialium indum, the tamarind-plum [2] or velvet tamarind, [3] is a tall, tropical, fruit-bearing tree. It belongs to the family Fabaceae, and has small, typically grape-sized edible fruits with brown hard inedible shells. No reports of cultivation exist, information on propagation is limited.
Health benefits: Few studies have examined the effects of ginger tea specifically, but various ginger preparations have been shown to help alleviate pregnancy-related nausea.
Health benefits were evident in the health-conscious group, with a 14% lower risk of heart failure and 31% lower risk of chronic kidney disease compared to the other groups. ... and sweet tooth ...
Toggle Health subsection. 4.1 Nutrition. 5 Similar foods. ... Sweet umeboshi made with honey also exist. ... ume or tamarind and a mix of salt and dry chili. ...