Tamarind Iced Tea or juice is the new lemonade to quench your thirst this summer! It is served with extra lime, cilantro and many ice cubes to make it chilled!
Homemade Tamarind iced tea is the drink to quench your thirst this summer. The hardest part of the recipe is to figure out a place where to buy those brown beans that look like fruits. Then it’s soaking them and squeezing the pulp to make this fantastic iced tea. Tamarindo has a particularly sour taste, just like lemon or lime. And just like them, tamarindneeds some sugar to balance its acidity resulting in thisfamous ‘sweet and sour’ dynamic duo we all love.
Where is Tamarind From?
The tree comes from Africa, although now it grows everywhere from Asia to South America. Meaning this fruit is popular in those continents as well. In Mexico, they call this drink ‘Agua de Tamarindo‘, in Thailand; ‘Nam Ma Kham Wan‘, in Ghana; ‘Poha Beer‘, etc.One pod of Tamarind last about 7-9 days at room temperature, and this recipe uses them to make a fresh paste. If you don’t feel like getting your hands dirty, buy the already-made paste.
Tamarind contains loads of vitamins and minerals and is a great helper for stomach problems, cardiac issues, vision issues, skin issues and much more. Some pregnant women even take it to prevent morning sickness. One single pod weighs between 5g to 25g. If you want to learn about its health benefits, check out this sitehere.
The Technique
If you choose to make the Tamarind paste freshly from pods, the method to make iced tea with it… is slightly more complex than with a tea bag… But the time you invest in making this “one of a kind” drink iswell worth your time. First, remove the pod’s shell and pick the roots out. Then, add some hot water to the tamarind and let it rest for a minimum of 15 minutes. This process willsoften the tamarind meat. Once done, you’ll have to use your hands to squeeze all the pits out and release the pulp. Later, pass the paste through a sieve to make it extra smooth andVoila!
Once you have the tamarind pulp, mix it with water and sugar, and you’ve got yourself a fantastic thirst-quenching Tamarind iced tea! It could be simple syrup, sugar, honey or even Stevia to sweeten the juice up with an extra few lime slices for decoration. Also, I’ve added some fresh cilantro for a creative touch and loads of ice cubes to guarantee a brain freeze. With this drink, you’ll get through those hot summer days without a problem.
Storage
You can easily keep this Tamarind lemonade in the fridge for a few days. Just don’t forget to mix it up before serving! As for the paste, you can store it in an air-tight container for up to 3-4 months.
Perfect for a pool party, BBQ party, new ‘avant-garde’ lemonade stand for the kids or any summer event. These recipes would match perfectly with Tamarind Iced tea:
Tamarind Iced Tea or juice is the new lemonade to quench your thirst this summer! It is served with extra lime, cilantro and many ice cubes to make it chilled!
Ingredients
1.5lhot water
10Tamarind pods(Approx. 150g of Tamarind paste)
150gsugar(honey or 4 tbsp of stevia)
Toppings
lime (slice)
fresh cilantro
ice cubes(don't be shy)
Metric – US Customary
Instructions
Take the shells and branches offthe tamarind pods.
Add boiling water to the tamarind paste and let it rest for 15 minutes.
With your hand, squeeze the pulp until it becomes a paste and detach the pits.
Pass the mixture through a meshed sieve.
Add the tamarind paste to a pitcher and fill it with water; add the sugar and lemon.
Tamarind pulp offers a flavour that ranges from sour to sweet, making tamarindo a sour-sweet beverage (dependent on the amount of sugar added, as well as on the tamarind cultivar used) recognised as a popular flavour of aguas frescas, which is traditionally consumed in Latin America.
Agua de tamarindo (or tamarind drink) is a Mexican drink made from tamarind, water, and sugar. It's a tart and sweet agua fresca that's balanced with a touch of sugar and some water. You can usually find the drink sold at restaurants, by street vendors, at fairs, and outdoor markets in Mexico and the U.S..
The flavour of tamarind fruit varies from sweet and tangy to sour and tart. The wide variety of flavours is due to the ripeness of the tamarind. The more matured and riper the fruit, the sweeter it is. However, the less ripe the Tamarind fruit, the sourer it tastes.
So, avoid taking tamarind along with anti-inflammatory drugs. Tamarind is also found to increase the bioavailability of the antiplatelet drug aspirin, thus increasing the absorption of aspirin in the blood. So avoid consuming tamarind if you are on antiplatelet drugs like aspirin.
Tamarind has a more sour flavour that, if consumed in excess, can cause tooth damage. If you consume too much tamarind, the acid component in the tooth enamel may cause rusting. Tamarind consumption is also detrimental to the appearance of the teeth. One of the most common drawbacks of tamarind is allergy.
Traditionally, the pulp of ripe fruits is used for sweets and soft drinks, since these are sweeter and the pulp of young fruits is used for salty dishes due to its acidity. And the fact is that Mexicans love tamarind!
Then it's soaking them and squeezing the pulp to make this fantastic iced tea. Tamarindo has a particularly sour taste, just like lemon or lime. And just like them, tamarind needs some sugar to balance its acidity resulting in this famous 'sweet and sour' dynamic duo we all love.
Being rich in polyphenols and flavonoids, tamarind has been shown to decrease LDL cholesterol and increase HDL cholesterol, thereby lowering the risk of atherosclerosis. The dried pulp was also found to have anti-hypertensive effects, reducing diastolic blood pressure.
Tamarind (Tamarindus indica) is a tree found in tropical Africa and southern Asia. The fruit pulp is widely used in Asian culture. Tamarind contains ingredients that might have laxative effects and fight against certain fungi and bacteria.
Yes, some types of tamarind are known to cause drowsiness but for the most part, tamarind cures insomnia and sleeping disorders to an extent due to the presence of magnesium, ensuring good sleeping patterns.
Tamarind originated in tropical Africa, but it was brought to India thousands of years ago, and from there, it spread to other parts of Asia, including Thailand, Malaysia, and Indonesia. The ancient Egyptians, Greeks, and Romans also knew about tamarind, and they used it for medicinal purposes.
People take tamarind for constipation, liver and gallbladder problems, and stomach disorders. It is also used to treat colds and fever. Women sometimes use tamarind to treat pregnancy-related nausea. It is given to children to treat intestinal worms.
Tamarind can have a laxative effect, leading to stomach discomfort or dehydration in the event of severe diarrhea. In some people, tamarind can lower blood sugar. If you have diabetes, be cautious when consuming tamarind.
Tamarind is sold in a few forms, and which is right for you depends on how you want to use it. “If you want to eat tamarind raw, you can just break open the pod and eat the pulp from around the seed,” Peart explains. As with edamame, the pods themselves are inedible (but they're compostable!).
Tamarinds can also help to manage diabetes, as it as a hypoglycemic effect, as well as whelp with weight loss management by reducing fat absorption. However, this fruit is high in calories and should be consumed in moderation. You can consume 30 grams per day while incorporating it in a healthy, balanced diet.
Tamarind's nutritional profile makes it clear that it can be a healthy addition to your diet. So, if you're ready to get snacking or to start cooking, consider this your all-clear to give it a go. “Tamarind is nutrient-rich, so, on balance, it's a healthy food when you enjoy it in moderation,” Peart adds.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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