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Tamarind juice (alsotamarind water) is a liquid extract of thetamarind (Tamarindus indica) tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp. Tamarind juice can be consumed as beverage appreciated for its freshsour taste, or used for culinary purpose as a sourflavouring agent.[1] The recent development uses tamarind juice as a mixture incocktail.[2]
The juice of tamarind fruit is produced by squeezing and mixing the pulp of tamarind fruit with water. Sometimes the process also include the boiling of tamarind pulp to further extracting the tamarind fruit essence.
Then the mixed liquid is sieved to separate the juice from tamarind seeds, fibers and bits of fruit shell. The sour-tasting tamarind juice is often sweetened with the addition of liquidpalm sugar and often served with ice.[3]InIndonesia, tamarind juice is calledair asem (tamarind water),es asem (tamarind ice) orgula asem (sugared tamarind). It is a popular traditional drink in Java, which is mixed withgula jawa orgula aren (palm sugar). It is also often served as fresh and sour palate cleansing drink after consuming often bitter tasting Javanesejamu herbal drinks.[4]
In Indonesia, tamarind juice is also produced industrially asUHT packed drink marketed as healthy drinksari asem asli or real tamarind juice.[5] There are also commercially mass-producedcanned and bottled tamarind juice, offered especially in Asiansupermarket.
InTurkish cuisine, tamarind juice is known asdemirhindi şerbeti which is tamarind made intosharbat beverage.
InMexico and otherLatin American countries, tamarind juice is known asagua de tamarindo or "tamarind water". It is one of the most commonagua fresca variant in Mexico.[6]
The juice of tamarind fruit pulp is often used as sour flavouring agent akin tovinegar in severalAsian culinary traditions; e.g.Indonesian,Thai andIndian cuisine. In Indonesian cuisine, tamarind juice is an essential ingredients as a mixture inpeanut sauce forgado-gado andpecel salad. It is also essential flavouring agent inasam pedas andpindang fish stew andsayur asem vegetable in tamarind soup.[7]
In the flavour of Thai cuisine, the distinctive sourness does not derive from vinegar or lime juice, but through the use of tamarind juice. It is used as a sour flavouring ingredient inpad thai rice noodle,tom khlong spicy sour soup andkaeng som kung sour fish curry.[1]
In Indian cuisine, tamarind juice is often made into pulp, mixed withjaggery and used as flavouring agent for side dishes or condiment.
Media related toTamarind juice at Wikimedia Commons
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