page_title: Tamarindo (drink)
section_title: Tamarind
hierarchical_section_title: Tamarindo (drink) / Ingredients / Tamarind
caption_attribution_description: English: Native Philippine Tamarind
context_page_description: Tamarindo, also commonly known as Agua de Tamarindo, is a non-alcoholic beverage composing 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.
context_section_description: The primary ingredient of tamarindo, tamarind (also known as Tamarindus indica L), is a legume part of the Fabaceae family. Tamarind grows on tamarind trees which are typically found in tropical regions and grow to 24 meters high on average. The trees produce fruit in abundance, on average, for 50 to 60 years but can live for over 200 years. Tamarind trees produce brown fruit pods that enclose one to twelve reddish-brown seeds as well as pulp. High levels of tartaric acid makes tamarind fruit highly acidic, this acid is also a common component of other sour fruits such as raspberries and grapes. Depending on the ripeness of the tamarind fruit the taste of the pulp can range from sour to sweet, the more ripe the tamarind fruit, the sweeter it tastes due to increased sugar levels that balance out the proportion of tartaric acid. The pulp is the most commonly extracted part of the tamarind plant. Tamarind pulp contains high proportions of carbohydrates (41.1 to 61.4 grams per 100 grams) and low levels of fat (0.6 grams per 100 grams) and is high in various vitamins and minerals, including potassium (62 to 570 milligrams per 100g), calcium (81 to 466 milligrams per 100 grams) and phosphorus (86 to 190 milligrams per 100 grams). Tamarind seeds are also utilised as a food source as they contain high levels of protein (26.9 grams per 100 grams) and oil (10.9 grams per 100 grams) and in some countries, tamarind seeds are used as an emergency food because of their high protein levels. The leaves of the tamarind plant are high in calcium and protein and have been consumed by domestic animals and wild animals, including elephants, as a fodder.
caption: Tamarind pods
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