CAROLYN’S DAILY POSTS: 2011
January 22, 2011–7:30 a. m.: -2 degrees, clear
TAMARINDO: WHAT IS IT?
While cleaning a kitchen cupboard, I pulled out a package that claimed to be tamarind flavor drink. The only justification I can consider in having this is curiosity—what does this mysterious drink taste like? and what is it?—and that the price was marked down from an already sale price of $2.30 to $.0.75.
Delicia, the package said. Makes 1.4 gallons.
Instructions for this beverage were given in an unknown foreign language, and English. It appeared to be similar to the powdered drinks we are more familiar with.
TAMARIND: tam-uh-rind A.K.A. tamarindo (in Mexico, Indian Date
Tamarind flavoring comes from the pod of the tamarind tree. Native to Africa, but growing well in any tropical climate, the tree grows up to one hundred feet in height. Its fruit is around six inches long, and looks like a large, curved bean pod.
The young tamarind fruit has a pliable brown skin. Its inside is greenish. Its seeds are whitish. As the fruit matures, the greenish insides turn brown and the pod becomes more bulbous. With drying, the pod becomes stiff and brittle, its insides becoming pasty, and its seeds turning brown.
The pods contain a juicy pulp used to flavor a variety of foods. When unripened, the tamarinc is very watery, acidic and very sour. The ripened sticky pulp has a musky flavor that is sweet and sour due to the sugars and its acid content.
The ripe tamarind pulp can be added to soups, marinades or sweets.
Perhaps I will try this beverage soon. It might make a nice warm-weather drink. For now, I must finish cleaning my cupboard.
SOURCE & FURTHER INFORMATION
http://mexicanfood.about.com/od/mexicanfoodglossary/g/Tamarind.htm
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ADDITIONAL READING:
JANUARY DAYS OF CELEBRATION: Part 1
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www.beanerywriters.wordpress.com
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