Tamarind juice (also tamarind water) is a liquid extract of the tamarind (Tamarindus indica) tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp. Tamarind juice can be consumed as beverage appreciated for its fresh sour taste, or used for culinary purpose as a sour flavouring agent. [1] The recent development uses tamarind juice as a mixture in cocktail. [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 liquid palm sugar and often served with ice. [3]
In Indonesia, tamarind juice is called air asem (tamarind water), es asem (tamarind ice) or gula asem (sugared tamarind). It is a popular traditional drink in Java, which is mixed with gula jawa or gula aren (palm sugar). It is also often served as fresh and sour palate cleansing drink after consuming often bitter tasting Javanese jamu herbal drinks. [4]
In Indonesia, tamarind juice is also produced industrially as UHT packed drink marketed as healthy drink sari asem asli or real tamarind juice. [5] There are also commercially mass-produced canned and bottled tamarind juice, offered especially in Asian supermarket.
In Turkish cuisine, tamarind juice is known as demirhindi şerbeti which is tamarind made into sharbat beverage.
In Mexico and other Latin American countries, tamarind juice is known as agua de tamarindo or "tamarind water". It is one of the most common agua fresca variant in Mexico. [6]
The juice of tamarind fruit pulp is often used as sour flavouring agent akin to vinegar in several Asian culinary traditions; e.g. Indonesian, Thai and Indian cuisine. In Indonesian cuisine, tamarind juice is an essential ingredients as a mixture in peanut sauce for gado-gado and pecel salad. It is also essential flavouring agent in asam pedas and pindang fish stew and sayur 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 in pad thai rice noodle, tom khlong spicy sour soup and kaeng som kung sour fish curry. [1]
In Indian cuisine, tamarind juice is often made into pulp, mixed with jaggery and used as flavouring agent for side dishes or condiment.
Calamansi, also known as kalamansi, calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, and Sulawesi in Southeast Asia; as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Philippine Cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.
Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae.
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
Tamarindo, also commonly known as agua de tamarindo, is a non-alcoholic beverage made of tamarind, sugar, and water. The tamarind plant originated in Africa but has since been widely distributed on a global scale and is commonly found in tropical regions. The tamarind plant produces fruit pods containing pulp and seeds. Tamarind is a versatile ingredient that is used for a variety of commercial, culinary and medicinal purposes with the pulp being the most commonly used part of the tamarind plant, used in a range of beverages including tamarindo and other similar beverages such as Nam Ma Kham Wan in Thailand and Poha Beer in Ghana. Tamarind pulp offers a flavour that ranges from sour to sweet, making tamarindo a sour-sweet beverage recognised as a popular flavour of aguas frescas, which is traditionally consumed in Latin America. Comprising only three ingredients, tamarindo involves a simple production process making it an easy beverage to prepare at home. Tamarindo has been produced commercially as a soda flavour, by companies such as Jarritos and Nestle, and distributed globally.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Soups in East Asian culture are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Naloni Mitoni is a Javanese prenatal ceremony held during the seventh month of a woman's first pregnancy. The mother-to-be is wrapped in seven layers of batik and doused with water, to wish her good tidings. Food served in the occasion are:
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.
Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Asam pedas is a Maritime Southeast Asian sour and spicy fish stew dish. Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and Malay Peninsula.
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper and other spices.
Media related to Tamarind juice at Wikimedia Commons
| Fruit juice |  | |
|---|---|---|
| Vegetable juice | ||
| Animal liquid | ||
| Related | ||
