By Lynnie Stein / November 16, 2018

Tamarind

Get in touch with the neighbors – tamarind Foraging is a way for peeps to engage with the lushness of their neighborhoods, their daily commutes, or their favorite beach.

Our local river walks reveal plenty of tamarind trees with edible pods. The leaves and flowers are also edible.

Tamarind resembling cat poo dangling in clusters of brown suede, but their flavor is sweet and sour and totally delicious.

 Tamarind (Tamarindus indica)

Tamarind paste – the fruit is squeezed with hot water, and the seeds removed to create a paste.

Transform the seeds and peels, some raw honey and clean water into tamarind flavored vinegar.

Tamarind + Turmeric Tonic

Good size piece of turmeric root, peeled and cut into chunks (Add some ginger root with the turmeric, for extra zing)

6 tamarind pods or 2 tablespoons tamarind paste

Juice of 2 lemons

½ cup raw honey

2 liters water (we prefer to use a mixture of brewed tulsi (basil) tea and lime juice in place of water)

Bring 1 liter of water to boil, heat turmeric, until water becomes a rich golden color.

Make tamarind paste: Crack and open the pods, and remove the fruit.

Simmer the tamarind fruit, stirring gently, to dissolves into a jam-like texture. When the seeds have come out of the fruit, let the mixture cool. Pour through a strainer to remove the seeds and seed peels and create the paste.

Add enough cool water to turmeric.

Bring the temperature to just warm, and blend thoroughly to liquefy the cooked turmeric.

Add the tamarind paste to the blended mixture and blend again.

Add lemon juice and honey, and blend once more.

Add enough cool water to bring the quantity up to 2 liters of liquid.

Distribute the blended tonic into small jars with airtight lids, leaving ½-1 inch of head space.

Ferment at room temperature for 2 days, then refrigerate for storage.

When you are ready to drink, swirl to distribute the solids, or strain before drinking if you prefer a clearer liquid.

Drink diluted … like a cordial.

Pour over food as a garnish or dressing or add to kefir smoothies, dips, cheese and dances in kefir churned ice cream.

🖤and bacteria Xxoo Lynnie

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© 2021 Lynnie Stein