Great drink with many health benefits.https://pmc.ncbi.nlm.nih.gov/articles/PMC6848808/#CA2025#CookpadApron2025#august2026#tamarind#honey#lunch#dinner#juice#appetizer#antioxidant#antiinflammatory#texas#HEB#gut#fizzy#drink#nonalcoholic#soda#summerdrink#summer#asian#vitamin#vitaminC#sparkling#carbonated#juice#healthy

Tamarind is a very popular fruits in the Philippines.When riper, tamarind becomes much sweeter and may be used in preparing tamarind balls.its really good and sweet.one of my favorites!

#CookEveryPartEver wondered what happens when apples and hibiscus get together for a jam session? Well, they decided to take their pulp-tastic party to the next level! You see, these apples were juiced and left their 'pulpy' squad behind, feeling a bit 'jammed' without a purpose. So, they called upon their floral friend, hibiscus, for a fun-tastic fruity fiesta in a jar!I'll take any insults thrown at my jam honestly, because I can almost agree they all point towards'rebel jam' made from leftover pulp! I was not entirely confident about recycling for flavor, considering how squeezed-out apple remnants can get, especially with a heavy-duty juicer involved, but now here we are, a jammin' sensation!As a pointer, you could actually opt out of the lemon juice, as the hibiscus tang took care of the acidity we all appreciate in a good jam. It's not just any jam; it's the result of an 'apple-solutely' wild collaboration! Spread this on your toast, and let the fruity dance party begin in your mouth!Remember, cooking should be fun, and sometimes the most incredible creations come from unexpected combinations! Enjoy your playful apple pulp hibiscus jam adventure and come back for a review as the goody old fella that you are!

I dreamed about red strawberry jam with loads of pulp!Enjoy this strawberry jam as a filling in buns.You can cook 500-600 g at one time.Use a bigger enameled pot and bring to a boil over high heat to reduce the liquid.If you use lemon concentrate instead of fresh lemon juice, add it little by little. And please adjust the taste as it is more sour than fresh lemon.You can also add brandy at the end. Recipe by commeline

Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize.These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine. We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”.We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste.Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy.#CA2025

Assam (Tamarind) curry fish & Squid

I blended the seasonal vegetables in a refreshing and mild sauce with lemon juice. Packed with vitamins, this combination will also satisfy your beauty needs.Add the lemon juice after turning off the heat to give the dish a fragrant touch. You can use avocado or other fruit as a substitute for the persimmon. Recipe by miyuki12

I had a lot of clementines, but although the season had just started the family was already getting bored of them. I had to save the clementines!When you squeeze the juice, some of the pulp will get in. If that bothers you strain it. Recipe by Necchan

The most sour ingredient in the world is tamarind. The dried pods dont look very appealing, but are great for pranks and yield a delicious fruit!

This also can be bought but in case you cannot get it here is a recipe.

I was in the mood for a dessert made with kanten instead of gelatin.If you don't have a food processor, just mince the strawberries and mash them with a fork.If air bubbles form in Step 3, use a twisted tissue to remove them. Recipe by La Land

I never thought I would pick so many strawberries I'd be using them in my preserves....but there you have me. Jamming again. Also you may think jelly making is a bit wasteful. Try making strawberry and rhubarb cheese after with the leftover pulp. Delicious with cheese or with bread and butter