![]() This is easy to do, but the fruit (also called the pulp) of the tamarind is sticky, so your hands will get a little sticky in the process. Remove the tamarind shells and peel away the veins. You only need three ingredients: tamarind, water, and sugar (to taste). Tamarind agua is incredibly easy to make. I don’t recommend you try to self-medicate with tamarind, only to show that in addition to being delicious, it also provides a variety of health benefits. It is also a good source of vitamins and nutrients such as iron, fiber, potassium, phosphorus, vitamin C, and more. Tamarind has many reported health benefits such as: lowering blood sugar, helping with stomach problems, treating colds and fevers, used as an anti-inflammatory, and helping to regulate cholesterol levels. It’s a unique flavor, and its refreshing taste hits the spot on a warm summer day. However, using it to make tamarind agua fresca is probably my favorite. I love eating the fruit as is, or dried and seeded like these that I ate while in Thailand. I’ve yet to try using it that way, but I would like to. Many cultures use tamarind in cooking too. I know it sounds a little gross, but think of it like a cherry, where you eat the fruit from around the pit and then spit out the pit. You can eat fresh tamarind by removing the shell and chewing the fruit off the seeds and spitting them out. ![]() The tamarind fruit is a nice blend of tart and tangy with a hint of sweetness. It’s a soft, chewy sort of fruit surrounding multiple seeds. It looks like those little seed pods that fall off certain kinds of trees or like giant odd-shaped peanuts. Tamarind is a fruit from the legume family.
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