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Tamarind (Tamarindus indica) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. [6] The genus Tamarindus is monotypic , meaning that it contains only this species.
Caterina Oltean/500px/Getty Images. Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.)
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 ]
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]
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.
Just because a fruit is more sugary than you'd expect doesn't mean it's comparable to eating candy. Fruits are filled with a variety of vitamins and nutrients that make them much healthier than candy.
Honey is also commonly used as a sweetener. Sharbet comes in many flavors including lemon, pomegranate, quince, strawberry, cherry, orange, rose, orange blossom, tamarind, mulberry and violet. [6] One sharbat recorded in the 19th-century cookbook by Friedrich Unger is called gülgülü tiryaki şerbet which means "pink opium-eater's sherbet". [14]
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.