Tamarindo (drink)

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Traditional Mexican beverage made from tamarind


Tamarindo is a traditional Mexican beverage made from the tamarind fruit. It is a popular drink in various Latin American countries and is known for its sweet and tangy flavor. Tamarindo is often served as a refreshing drink, especially during hot weather.

Ingredients and Preparation[edit | edit source]

Tamarind pods used in making Tamarindo

The primary ingredient in Tamarindo is the tamarind pod, which is the fruit of the Tamarindus indica tree. The pods contain a sticky, brown pulp that is both sweet and sour. To prepare Tamarindo, the tamarind pulp is extracted from the pods and soaked in water to soften it. The softened pulp is then strained to remove seeds and fibers, leaving a smooth tamarind concentrate.

To make the drink, the tamarind concentrate is mixed with water and sweetened with sugar to taste. Some variations may include additional ingredients such as lime juice or spices like cinnamon to enhance the flavor. The drink is typically served chilled over ice.

Cultural Significance[edit | edit source]

A glass of Tamarindo drink

Tamarindo is a staple in Mexican cuisine and is often found at street vendors, markets, and restaurants. It is one of the many types of aguas frescas, which are light, non-alcoholic beverages made from fruits, cereals, flowers, or seeds blended with sugar and water.

In addition to its popularity in Mexico, Tamarindo is enjoyed in other Latin American countries such as Guatemala, El Salvador, and Colombia. Each region may have its own variation of the drink, reflecting local tastes and ingredients.

Health Benefits[edit | edit source]

Tamarind is known for its nutritional benefits. It is rich in vitamins and minerals, including vitamin C, vitamin B, and potassium. Tamarind also contains antioxidants and has been used in traditional medicine for its potential digestive and anti-inflammatory properties.

Related Pages[edit | edit source]

Tamarind trees, the source of tamarind pods

Gallery[edit | edit source]

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Contributors: Prab R. Tumpati, MD