Tamarind pulp is used for the preparation of beverages in different regions. Good quality ready to serve beverage, syrup and concentrate can be prepared with a shelf life of six months at ambient storage.
Tamarind fruit is also reported to be used as a raw material for the preparation of wine-like beverages.
Calcium and phosphorus content are unusually high; the value of 0.113 percent of calcium is the highest reported in the literature.
Tamarinds are an excellent source of vitamin B but they have little or no vitamins A and C, Preliminary tests indicate that they are probably a good source of vitamin G.
The tamarind pulp needs to be soaked in water, and then strained to extract the dark brown juice. The concentrated paste can be diluted with hot water or added directly to a dish, often balanced by sugar or honey to give a sweet-sour flavor.
A teaspoon of the concentrated paste, sweetened with sugar and diluted with boiling water is sometimes served as a drink.
Tamarind juice is a distinctively delicious drink and doesn’t compare to anything else, however, it’s brown and looks unappealing.
Tamarind juice and drinks
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