This drink is guaranteed to impress your guests on a hot day!
Tamarind, native to tropical America in widely used in Asia in sweet and savoury dishes. My fascination with exotic food is also medicinal. Tamarind is said to cool the body and cleanse the blood. The pulp is rich in vitamins and minerals, in particular calcium. In Chine medicine the bark treats asthma and leaves or the seeds is useds to treat boils, the flowers to reduce blood pressure. I can see great implications of this drink for people who overheat ( hot flushes for instance), with constipation and various skin conditions and chronic sinusitis due to poor digestion. Throughout Southeast Asia, fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers. A 2002 diet control study where subjects were fed tamarind paste, concluded that: “tamarind intake is likely to help in delaying progression of skeletal fluorosis by enhancing urinary excretion of fluoride”. Based on a 2012 human study, supplementation of tender tamarind leaves improved disturbances to carbohydrate, lipid and antioxidant metabolism caused by chronic fluoride intake. However, additional research is needed to confirm these results. Source: wikipedia.org
In the recepie below I have used tamarin syrup, but dry tamarind pulp can be used as well. Make sure you get unsalted tamarind.
50-100ml of tamarind syrup or 125 g of tamarind pulp
500ml rose water or water
1 teaspoon of grated ginger
1/2 teaspoon cummin
1/2 teaspoon garam masala
1 table spoon of sugar if using pulp
Serve cold and enjoy it!