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Tamarind Processing


Tamarind Paste
1. Cook ripe fruits in a small amount of water until soft.
2. Process through a sieve to remove skins and seeds and to make the texture soft and fine.
3. Boil pulp with or without added sugar and/or spice. The usual proportion is one part sugar to two parts of pulp by weight. Spice like cinnamon, clover, allspice, ginger, and nutmeg are added at a proportion of 1% each.
4. Stir the mixture constantly. Reduce heat as the mixture thickens, to permit slow cooking.
5. Spread the paste in a pan and dry it until a solid consistency is reach.
6. Cut paste into squares or any desired shape.
7. Roll them in granulated sugar wrap in cellophane or glycine paper.

Tamarind Jam
Tamarind pulp 226 g (1 cup)
Sugar 226 g (1 cup)
Water 711 ml (3 cups)
Proceed as general directions.

Candied Tamarind
Ripe tamarind 100 pc

1. Peel whole ripe tamarind.
2. Arrange well in a deep enamel basin.
3. Prepare syrup by using one part and one part water.
4. Pour syrup while hot to cover tamarind.
5. Allow tamarind to soak in one day.
6. Drain off syrup and cover with freshly prepared syrup made of two parts sugar and one part water.
7. Soak for two to three days.
8. Continuously change the syrup until the tamarind becomes sweet enough.
9. Carefully arrange sweetened tamarind in racks and dry. 10. Cover screen wire to keep off insects.
11. Finish the drying in an oven or solar drier at low temperature.
12. Wrap individually.

Tamarind Balls
Tamarind 226 g (1 cup)
Sugar 452 g (2 cups)
Sweet potato(boiled and washed) 452 g (2 cups)
Salt 28 g (1/8 cup)
Water 474 ml (2 cups)

1. Mix the above ingredients and cook mixture over moderate fire with constant stirring until the mixture becomes very thick and can be shaped into balls.
2. Transfer to sugared board.
3. Form into balls and roll into sugar.
4. Wrap in cellophane.

Source: DOST, photo courtesy of

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