The “tamr hindee,” or Indian date, is chiefly grown in the West Indies.
The pulp is preserved in sugar. It is both sweet and acidulous.
The latter attribute is due to citric, malic and tartaric acids as
well as potash bitartrate. Tamarinds are an essential ingredient of
Indian curries. The tamarind is an excellent antiseptic and is thus
advantageously used in fever cases.
Tamarind Water.
4 ozs. tamarinds, 1 pint cold water. Pour the water over the tamarinds
and let stand 1 hour. Before using, stir or beat, and strain. Chopped
figs are a useful addition to this beverage. The dose of tamarind water
is from 2 teaspoonfuls to 2 table spoonfuls or more.
Tamarinds with Milk.
1 tablespoonful of tamarinds, 1 pint of milk warmed. Allow to dissolve,
strain, and then drink.
If this beverage is made by boiling the two ingredients together, a
whey is obtained which is very palatable.