Tamarind Juice from a Block
"Ever wonder how to reconstitute those hard blocks of pressed tamarind? Easy peasy..."
- Serving Size: 1 (378.7 g)
- Calories 80.8
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 19.4 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 0.7 g
- Sugars - 18 g
- Protein - 0.1 g
- Calcium - 21.3 mg
- Iron - 1.1 mg
- Vitamin C - 10.1 mg
- Thiamin - 0 mg
Step by Step Method
Bring the water to a boil.
Place the block of tamarind pulp in a heatproof bowl. Pour the boiling water over it. Set aside for 15 minutes.
Place a fine mesh strainer over a bowl. Pour the tamarind pulp (paste now) into the strainer and use a spoon to press the juice out of the paste and into the bowl.
Store in the refrigerator, in an airtight container, for up to 2 weeks. Makes about 1 1/2 cups
- Fine mesh strainer
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a block of tamarind pulp, make sure it is seedless and has no added sugar.
- If you can't find a block of tamarind pulp, you can use tamarind paste as a substitute.
- 5 ounce block of dried figs instead of tamarind pulp: This substitution will provide a sweeter flavor, as figs are naturally much sweeter than tamarind. This could be a great option for those who prefer a sweeter juice.
- 1 cup of orange juice instead of water: This substitution will add a citrus flavor to the juice, while still providing the same amount of liquid. This could be a great option for those who want to add a bit of extra flavor to their juice.
Tamarind Syrup Bring the water to a boil. Place the block of tamarind pulp in a heatproof bowl. Pour the boiling water over it. Set aside for 15 minutes. Place a fine mesh strainer over a bowl. Pour the tamarind pulp (paste now) into the strainer and use a spoon to press the juice out of the paste and into the bowl. Simmer the juice in a saucepan over medium heat for 20 minutes, stirring occasionally. Once it has thickened to a syrup-like consistency, remove from heat and store in the refrigerator, in an airtight container, for up to 2 weeks. Makes about 1 1/2 cups.
Coconut Rice with Tamarind Juice - This dish is the perfect accompaniment to the tamarind juice, as the sweetness of the coconut rice pairs well with the tartness of the tamarind juice. The combination of flavors is sure to tantalize your taste buds!
Spicy Potato Curry: This spicy potato curry is the perfect addition to the coconut rice and tamarind juice. The curry's heat complements the sweetness of the rice and the tartness of the juice, creating a delicious balance of flavors. The potatoes also add a satisfying texture to the dish.
Q: What is the best way to store tamarind juice?
A: Store the tamarind juice in the refrigerator, in an airtight container, for up to 2 weeks.
Q: How do you use tamarind juice?
A: Tamarind juice can be used in a variety of dishes, including curries, stews, and sauces. It can also be used to make drinks, such as tamarind tea and tamarind margaritas.
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Tamarind juice is a popular drink in many parts of the world, including India and Southeast Asia. It has been used in traditional Ayurvedic medicine for centuries to treat digestive issues, inflammation, and even fever.
In the Caribbean, tamarind juice is often used to make a sweet and sour beverage known as "sorrel". It is a popular drink during the holiday season and is often served with rum, which was famously brought to the Caribbean by Christopher Columbus in 1493.