As in seriously, trouble not yourself. For if you seek rich and cream, you’ll end up with yuck, the texture of grit and curd. When tamarind syrup meets cream at first, nothing much happens but gravity. I marvel at the gorgeous whirls stirred up just by pouring one drink into another. I get the umbrellas...
or Tamarind Soda, in the manner of Jarritos’s Tamarindo. All that is required is tamarind syrup, topped up with soda water, tonic water or ginger ale. The plain tamarind syrup is nice, but I love the tamarind-ginger version as the flavours are very gingerale’sque. You’ll need ice, a stirrer and an umbrella. Just because. You’ll pour the...
I opted for cold-brewing dried tamarind. I rinsed the pods in water and put them in a jar. Then I topped up with sugar and water and refrigerated overnight. I gave it a few shakes in the course of its rest, to encourage the sugar dissolve and extract some of the earthy flavour of the...
Sweet, Sour & Earthy, tamarind is common across India, Thailand, West Africa and other parts of the world in various forms. Taking its English name from the Arabic, tamar-hindi, meaning “Indian date,” tamarind is typically used in equatorial cuisines, such as Indian, Mexican, and Thai. Also known as imli, tamarind is used as a souring...